This Costa Mesa location is the fleshed-out evolution of the Tackle Box concept, which began as a small, walk-up snack shack in Corona del Mar. (Although, forks up!… we’re sure gonna try.). “I’m an ocean guy. “We’re not a club or anything, but Tackle Box does get very vibey on Friday nights.”. Stay humble. All Rights Reserved. His parents met while Brian’s father was stationed in Korea with the U.S. Marines. To look at our menu, it might seem kind of simple. After Top Chef, he returned to Paichē. “We don’t just throw ingredients at a plate and say, ‘Ok, here’s our burger,'” said Huskey. It was a growing process,” says Huskey. Recently, Huskey took over at West Hollywood’s iconic Formosa Café, a historic landmark that opened its doors in 1925 and has served celebrities such as Frank Sinatra and Clark Gable. Currently, he’s on. I was living in Downtown LA at the time, and for a good six months I couldn’t walk out my front door without people recognizing me wherever I’d go. Never think you know everything,” says Huskey. “A little over a year ago, one of the casting producers hit me up. Techniques are the same across the board whether you’re cooking French, Korean, or Peruvian food. If one little thing gets out, you’re bringing down a ten million dollar tv show.”. I’d been in L.A. for the first 22 years of my life. “So after Top Chef, I became a lot calmer about catering gigs, or flying somewhere to do my thing. The competition’s stiff, and to sustain yourself so you’re still profiting five years down the road is very difficult,” says Huskey. One of the characteristics of success is to understand your demographics and what you’re trying to develop as a concept instead of force-feeding people. If you have Chinese food today, most likely you won’t want it tomorrow because you don’t want the same food two days in a row. When you’re under a chef, it’s a brigade system, a hierarchy. Prior to getting on the show, I knew Nyesha [Arrington, from season 9], Marcel [Vigneron, season 2’s runner-up] and CJ [Chris Jacobson, season 3]. He also worked at L.A. Korea, a fast food Korean stand within the same complex (Farmers Market on 3rd Street and Fairfax) and Woo Lae Oak’s defunct Beverly Hills location. “I flew away in May 2013, and no one knew where I was for seven weeks. It was the training I had over the last ten years that made me prepared. “It’s been fun. Brian Huskey, alum of Bravo’s Top Chef season 11 and owner of … Cleanliness, being organized. It’s somewhere I can get lost and it’s very therapeutic, especially in the morning when there’s no one there and it’s quiet,” says Huskey. Four months ago, Huskey was approached by third-generation owner Vince Jung to take the culinary reins at the Formosa Café and decided to make the leap of faith. It was awesome to walk into an environment where everyone was pretty much on the same level. A lot goes into tv. The idea is not to upsell food as Japanese or Peruvian flavors but just delivering well-executed food. It’s never your culinary voice completely. All the freeways intersect here, which makes it a really accessible place. White-collar work. My friends always said I should be on Top Chef, but it wasn’t something I wanted to do or needed for validation. If people working under you see that you’re frazzled, it gets the team worried.”, “One of the reason I think I did so well is time management. It was just a matter of learning his flavor profiles. Add a bio, trivia, and more. Underneath Huskey’s white uniform is a lot of ink. “The first Tackle Box in Corona del Mar was a true ‘grub shack,'” said Chef Huskey, from a cozy, corner booth at his SOCO Costa Mesa location. Passion is what daydreamers talk about,” says Huskey. “Maybe it’s the pressure I put on myself, but I’m under the magnifying glass now. “Mentally, I was as ready as I could ever be. TOP CHEF SEASON 11: NEW ORLEANS ), “Come in for the awesome Tuna Melt, the Korean BBQ Burger, the Salmon Poke, the Buffalo Cauliflower,” said Huskey. “I was with 18 other badass chefs. No heat, no life,” along with tattoos of pots and pans. I did the best I could and learned from it. People are misled to believe that you go straight from culinary school to being a rock star. Ten-hour days were like half-days. Now I have a bar menu that runs every day, and I can connect to the general public,” says Huskey. One episode takes two to three days to film. A typical day while filming Top Chef? He got my number from a friend who’s an agent for William Morris. Check out some of the IMDb editors' favorites movies and shows to round out your Watchlist. It’s not as glamorous as the media makes it out to be. Instead of traditional lime juice, the guacamole contains yuzu juice. There are a lot of liability issues, and they want to make sure you’re stable.”. “That’s when we bring in live DJs, which is really fun,” said Huskey. In episode 5, Huskey talks about hitting a low point: getting a DUI and spending 24 hours in the Men’s Correctional Facility. I just had the opportunity, a national platform, to showcase my creativity and talent,” says Huskey. “I came in fifth place on the show, so I appeared in a lot of episodes,” said Huskey. Coming from L.A., you’re conditioned to be on a tight schedule, always on the grind. “There’s no real way to train for Top Chef,” says Huskey. “If I can get a cook to replicate my dish better than I do it, I don’t look at him like, ‘That son of a bastard!’ but it’s more power to me because I’m a great teacher and he’s a great cook.”. 4 Cherry Lane Scarsdale, NY 10583 I love the beach. “Costa Mesa is like the glue between Newport Beach and Huntington Beach, coastal Orange County and North County. On day three, you meet everyone,” says Huskey. That was just the culture back then. “You’re under so much pressure, and the time constraints are brutal,” he said.
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