A dish incubates for two weeks before showing up on plates at Uchi Houston according to chef de cuisine, Kaz Edwards. In an interview with Mai Pham, Edwards gives the steps in the process as: 1) the idea, 2) developing that idea, 3) a tasting and 4) onto the menu. As to who's tasting: in addition to the kitchen staff, big shot Beard-winner, Tyson Cole makes the trip to Houston to give the final "ok." [Eating Our Words]
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