Chef Payne Harding of Cache Restaurant competes in worldwide Favourite Chef competitors
Chef Payne Harding who, alongside along with his father, Rush, owns Cache Restaurant at 425 President Clinton Avenue within the River Market district, was chosen to compete within the on-line chef competitors Favourite Chef. How Harding ended up within the competitors is a little bit of a thriller, he mentioned, as a result of he by no means utilized.
Harding observed in an e mail that he’d been chosen for the competition shortly after going via two casting rounds for the Meals Community’s Man Fieri present “Man’s Grocery Video games.” As a result of timing, he thinks he was hand-selected by an L.A. casting director he’d been in touch with.
The best way the competition works: dwelling cooks, restaurant cooks and personal cooks can enter on-line and supply photos and a bio. The competition is pushed by day by day on-line voting. Voters log in via Fb and may vote for his or her favourite chef as soon as a day. There’s additionally a “Hero Vote” during which voters pledge a minimal of $10 ($1 equals one vote), with a portion of the proceeds donated to Feeding America, a starvation reduction group.
In line with the Favourite Chef web site, the grand prize winner will obtain $50,000 and a two-page unfold in Bon Appetit journal.
Harding, 33, mentioned he knew he needed to be a chef in junior highschool. His first restaurant job was on the age of 15 on the as soon as common tremendous eating restaurant 1620, which was positioned within the house now occupied by Petit & Keet at 1620 Market St. in West Little Rock.
Harding graduated from the Culinary Institute of America in Hyde Park, New York. After commencement and an externship on the now shuttered Le Cirque in Manhattan for seven months, he returned to Little Rock and helped rebrand 1620 to 1620 Savoy. Quickly after, his household opened Cache Restaurant within the northeast nook of the Arcade Constructing within the River Market district.
Cache, a swanky upscale restaurant, is thought for its non-public occasions, new American delicacies and posh, trendy bar.
The eating places within the River Market district confronted robust challenges in the course of the pandemic due to the shortage of tourism downtown, together with so many individuals working from dwelling. Harding mentioned the power and momentum within the River Market district is beginning to decide again up. “We’ve truly been reasonably busy. It’s thrilling after we are busy on Friday and Saturday nights, and sometimes we’ll get some socially distanced events upstairs for a marriage or one thing like that,” he mentioned.
Harding mentioned one optimistic facet of the pandemic for eating places is that it has helped open up the degrees of communication amongst workers about security measures, which in flip improves the client expertise.
“It undoubtedly improves buyer satisfaction since you’re taking a look at all sides now that you simply most likely weren’t taking a look at earlier than relating to sanitation measures and ensuring the tables are 6 toes aside and chairs not being too shut collectively. And I really feel it’s even cleaner cooking with a face masks. I feel that’s a optimistic method to spin it’s that it’s only a very nice, secure expertise for the client.”
I requested Harding how the pandemic modified his relationship with meals and cooking.
“When the pandemic first hit, I purchased a 10-pound bag of flour as a result of I knew bread was going to be one thing that I used to be going to need and that there could be a scarcity of on the grocery retailer. So I did begin studying to bake with exact measurements. I baked my very own pizza dough, I did some brioche, a focaccia — these are the three breads that I labored on. I believed it was form of enjoyable to bake as a result of we have been locked down. We have been all form of scared to start with, and we weren’t leaving the home, so there have been a pair months the place I used to be simply baking like loopy, consuming lots. I gained lots of weight, however I loved the baking facet.”
Harding mentioned placing dishes collectively and dealing with new components are amongst his favourite issues about being a chef.
“I get pleasure from researching and growing dishes, menu writing and seeing all of it come collectively and unfold over the course of a pair months. Conceptualizing the dishes after which coaching the sous cooks and cooks on learn how to put the dishes collectively and watching them grasp the dish and watching the dish exit within the restaurant the way you envisioned it with different individuals executing it. There’s a way of accomplishment with that, realizing which you can practice one other individual to execute your individual imaginative and prescient. I feel there’s a way of satisfaction that comes with it whenever you’re a chef.”
You may vote for Harding day by day within the Favourite Chef competitors right here.