Hidden F&B: Katie Murdock
By Helen Mitternight
Brown sugar and sherry vinegar are finishing touches in almost every soup I make.
This may be hard to believe, but Chef Katie Murdock started out her life as a picky eater. She had gotten over that trait by the time she was selected as a sous chef on theFood Network'sIron Chef.These days, she might be in your kitchen or mine.
Chef Murdock works forFood, Fire + Knives,an organization that lets you shop online for a personal chef whose menus you like.
Favorite Kitchen Tool or Gadget
I love a microplane for zest or cheese. I’m a really big fan of a rice cooker, too, and I do love my immersion circulator.
In My Refrigerator (3 Things)
Whole milk, cheese and bacon.
In My Pantry (3 Things)
Peanut butter, cereal, bread — we’re pretty simple.
A nice homemade soup, especially tomato roasted red pepper or chicken and gnocchi.
The smell of a smoker. I smoke a lot of chicken.
Coffee — black with a little vanilla creamer.
Number of Hours You Work a Week
It varies. I can pick my own schedule.
Customer Pet Peeve
That’s why I worked back of house! Honestly, it’s putting salt on something before tasting it.
Most Underrated Ingredient
Fresh herbs. People are afraid and unsure how to use them so they use dried and fresh can change the flavor of a dish.
Meal to Cook at Home
Tacos. I use a Peruvian pepper paste, two sauces, Cotija cheese, guacamole. I really make tacos!
Best Advice a Mentor Gave You
Early on, my boss back in Arizona — Beau MacMillan — told me to put a little brown sugar in every soup you make. Brown sugar and sherry vinegar are finishing touches in almost every soup I make. I also use a lot of clam juice in my soups.
Right now, I want to focus on what I’m already doing, but I might dabble in catering when my children are older.
Want more of Chef Katie Murdock? Check her out atfoodfireknives.comand tune into herpodcast episode on Hidden F&B for Charleston Grit!