Q&A With Chef Sean Brasel of Meat Market Restaurant About Charity and Hurricanes
|Chef Sean Brasel passes on a photo op and asks his girlfriend to go one-leg-up for the camera instead.|
NT: What do you think about these giant clusterfuck type events?
SB: I think it's pretty fun. It gives me the ability to be exposed to the public and it's good to see the people eat your food right in front of you.
NT: How many portions you bring?
SB: About 600.
NT: How long you been cooking and where'd you start?
SB: 25 years. I started at a Pinehurst Country Club in Denver when I was 14 years old as a dishwasher, 3 months later I was a cook.
NT: How's it lookin on Lincoln Road these days?
SB: Anytime it rains people don't wanna walk on Lincoln Road, but other than that it's great.
NT: What are you gonna do when a hurricane hits?
SB: Book the last flight outta Miami anywhere it's going. Call it an impromptu vacation. Put my car and all my shit somewhere it can't get hurt and take off.
NT: You won't stay and set up some BBQ's on Lincoln Road?
SB: Last hurricane we thought about it, but there're just too many codes, and it's more a time to help people than to be greedy and capitalize on the situation.
NT: What you think about charity?
SB: Shared Strength, where we're at right now, is a good benefit. We're helping starving children, it's a great cause that I really believe in. This is my 9th year participating. I've done it in both Florida and Colorado.
NT: Who'd you bring with you?
SB: I brought Cynthia, one of my lead line cooks, and I also brought my girlfriend, she's good at this type of stuff. Get a picture of her.