Austin chef Kevin Fink is one of the biggest names in the culinary industry out of Tucson.
The former chef and director of operations at Zona 78 staged at Noma and worked front of house at French Laundry before opening his Austin restaurant Emmer & Rye in 2015.
Soon after, Food & Wine magazine named Fink one of the country’s best new chefs. Next, Bon Appétit Magazine nominated Emmer & Rye one of America’s Best New Restaurants in 2016.
While Fink has been showered with additional praise and accolades since then, Food Republic featured him an interview on Monday titled Austin Chef Kevin Fink Knows Way More About Wheat Than You.
Here’s just a glimpse of Fink’s intense food knowledge from the article:
“[…] we buy zero spices. So we have parsnips that we’ll sugar ferment to get this vanillin compound, an enzyme that is traditional in vanilla, which is what we taste but is also in parsnips and fennel when it ferments in that way.”