Chef: Byrone Porcher II
Position: Head Line Cook, Huey's Southern Eats. Isle of Palms, South Carolina.
Instagram: @chefbeeii21
How did you get started?
I have always loved food from a young age, but my main passion was football. Football was my focus until I suffered a devastating injury and lost what I loved the most. I felt completely lost.
I began to look for something and I reached out to my grandma for advice and she said I always had a natural talent for cooking. At a young age, I would always watch my grandparents cook. She saw a light in me when I couldn't see it for myself.
I was accepted into my High Schools Culinary program where I participated in a Luckily, my school has a Culinary Program that had just been a new class at the time. So I decided to take the chance and apply for my highschool's culinary program and that's where I truly fell in love with the craft of cooking. After graduating high school, I enrolled at the Culinary Institute of Charleston which was a springboard into my culinary career.
What was your first position?
I started off as a prep cook at the age of 15 in Wild Dunes resorts banquet kitchen. The resort itself has nine different outlets or restaurants. To this day I work as the head line cook for Huey's Southern Eats, one of the restaurants on the resort.
The story behind the dish:
This dish is my take on Surf and Turf with Summer Succotash and Wild Rice. The recipe brings me back to that first day watching my grandparents cook as well as the advice my grandmother had given me. It combines my grandfather's love for the grill and my grandmother's skill in the kitchen.
Surf and Turf with Summer Succotash and Wild Rice
Ribeye
Salt, Pepper, Cajun Seasoning
Base with butter and rosemary
Shrimp
Poach in clarifies butter with salt and pepper.
Succotash
Grape tomatoes
Asparagus
Sweet corn
Peas
Sautee in butter and add chicken broth to finish.
Plate together and serve with steamed wild rice.
You don't need a silver fork to eat good food.
Paul Prudhomme
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Story on the Pass