Interview with Kentucky-Tennessee Rising Star Chefs Michael Hudman and Andrew Ticer of Hog & Hominy – Memphis, TN

by Caroline Hatchett
February 2014

Caroline Hatchett: What’s your favorite tool?
Michael Hudman: My grandmother’s ravioli press

Andrew Ticer: Wooden spoon

CH: A tool do you wish you had…?
MH: I want to try a CVap.

AT: Gelato maker

CH: What question gives you the most insight to a cook when you’re interviewing them for a position in your kitchen?
AT:
What are your favorite/least favorite cookbooks? We like to know how passionate and invested a new cook is, and researching what others are doing really demonstrates the level of interest.

CH: What are some of your favorite food resources?
MH:
Cookbooks. I read through cookbooks every night before I go to sleep.

AT: I’m big into the internet. I love Twitter and seeing what other chefs are doing. It’s inspiring and drives us.

CH: What’s the most important rule in your kitchen?
MH:
Always carry a notebook.

CH: Where do you most want to go for culinary travel?
MH:
Something about Italy grounds you in food, and the food there is lovingly made and always speaks to the soul, which we both think is vital for good food.

AT: We need to get back to Italy. Their whole food focus—the way they live to eat, respect their product, know the food source, have a relationship with eating that utilizes everything and wastes nothing—it changed who we are as cooks.