Chef’s Thoughts with Kenric Hunt

What is the most ridiculous member request Brook Valley CC’s Executive Chef has ever received?

Kenric Hunt is the Executive Chef of Brook Valley Country Club (Greenville, N.C.). He’s been cooking for more than 26 years in all types of operations big and small.

1. You’d be surprised to learn that I am not from South Carolina.
2. If I could trade places with one chef it would be Marcus Samuelsson.
3. One of my most memorable meals was the night I asked my now wife on date.
4. My go-to drink is Kool-aid.
5. My last meal would be bbq chicken yams, perlo rice, collards with a smoked ham hock and pineapple layered cake.
6. My worst culinary creation was a turkey patty melt.
7. If I could change one thing about my club it would be the kitchen floors.
8. My favorite junk food is a cookie.
9. If I wasn’t a chef, I’d love to be an accountant.
10. I knew I wanted to be a chef when I cooked in high school home economics class.
11. You’ll never see pig feet on the menu at my club because I don’t like them.
12. The most ridiculous member or guest request I’ve ever had was to put a salad in the food processor.
13. I love being a club chef because it has afforded me the opportunity to meet awesome members and co-workers.
14. When I’m not in the kitchen, I’m at church.
15. I cook oxtails at home, but I’d never cook them at the club.
16. If I could have dinner with one person, dead or alive, it would be my grandfather.
17. The most valuable piece of career advice I’ve ever received was, “You can’t save everyone.”
18. My favorite celebrity chef is Julia Childs because she made cooking loveable.
19. The most important piece of equipment in my kitchen is the convection oven.
20. I want to learn more about world cuisines because it will help me make different foods for the many menus we write throughout the year.
21. My favorite ingredient is dry mustard. Cumin is the most undervalued ingredient. I detest white pepper, and I can’t live without my own house mix.
22. I don’t like to brag, but I’m pretty sweet with a skillet.
23. My most embarrassing moment in the kitchen was when I forgot to cook the rice.
24. If I could have one superpower, it would be to be a stretch man.
25. My favorite cookbook is The Soup Bible.
26. My favorite kitchen hack is turning the hot box into a smoker.
27. I am motivated and inspired by my love of food and family.
28. The hardest service of my career was plating two events at the same time.
29. The most popular item on my menu based on sales is the shrimp basket.
30. Accountability is the most important quality in a sous chef.
31. My go-to breakfast is pancakes.
32. When hiring, unexplainable gaps in employment kills a resume fastest for me.
33. My biggest professional pet peeve is whining about a profession you choose.
34. I will always purchase phyllo dough instead of making it from scratch.
35. The most important question I ask during the interview process is, “Do you have reliable transportation?”
36. If I had to hire a family member, I would choose my wife because she’s very organized.
37. The best culinary gift I’ve ever received was a pasta maker.