By Helen Mitternight

She got a degree in criminal justice, but the real crime would have been staying out of the kitchen!

She got a degree in criminal justice, but the real crime would have been staying out of the kitchen! Taylor Cunningham is the executive chef atGingerline,the recently opened restaurant that brings a tropical take on Lowcountry ingredients.

Taylor’s take

Favorite kitchen tool or gadget

A dual spatula. It’s hard on one side and soft on the other.

In my refrigerator (three things)

Well, my dog’s name is Whiskey, so whiskey…and pickle juice and eggs.

In my pantry (three things)

Carolina Gold rice, salt and vinegar chips, and pumpkin spice protein bars.

Comfort food

Ramen. I love a good extra-spicy pork belly ramen!

Favorite smell

Caramel and pumpkin. I’m very Fall forward!

Number of hours you work a week

60-70, give or take.

Customer pet peeve

When they’re not open-minded about an experience.

Most underrated ingredient

Eggs. They’re phenomenal, just very versatile.

Favorite meal to cook at home

Chicken Adobo, Filipino style. It’s one of my very favorite things to make, especially when I have friends over.

Best advice a mentor gave you

I have it tattooed on my right arm. It was Patrick O’Connell from Inn at Little Washington. Patience and Persistence.

What’s next?

After Gingerline, I may open up my own brewery with an attached butcher shop, because I am a master butcher.

To hear more from Taylor, check out her guest appearance on the latestCharleston Grit episode of the Hidden F&B podcast now. And look for her upcoming feature in the December issue ofCharleston Magazine.