Uncommon Chefs: Shawnee Inn's Team at The Gem & Keystone Brew Pub

[Travel with Pen and Palate]

 

 

“Rules are there to give you structure; creativity is what you do with them. Rules either are a box you stay in, or are a box you stand on.” Sous Chef Corey Scott

 

“The sad part with trends is where are our American food roots? Where is the sauerkraut with bacon in it? It seems America’s national cuisine is still space vegetables and processed foods.” Sous Chef Corey Scott

 

“I didn’t know we were trend setters. It seems to us that once something is printed as a trend it’s too late to jump in.” Chef Dan Stripp