In the Kitchen with Chef Trent Langston
Posted 12/14/2010 11:00:00 AM
in Rembert began in 1951 as a filling station known for its fried chicken and coleslaw. Now owned by Trent and Wendy Langston, the restaurant offers fine Southern dining, featuring seafood, steaks, game and local ingredients. The Langstons met in Charleston
where he graduated from the Culinary School of Arts at Trident Technical College and she graduated from College of Charleston. During their time in Charleston, they both worked in the restaurant industry.
Q: What or who inspired you to become a chef?
Living in Charleston, experiencing regional cuisine.
Q: What are you cooking these days that excites you the most?
Local fresh seasonal ingredients, fresh oysters or charcuterie (curing meats or pickling vegetables)
Q: What is the most embarrassing thing you have ever done in a restaurant kitchen?
Sent a plate out that I knew was not up to our standards.
Q: Is there a food you simply refuse to eat?
No, not really. Just nothing without flavor
Q: What would your dream meal be?
A simple, good steak and a nice bottle of red wine.
Q: How important is presentation?
Pretty important at our restaurant, but it also better taste good.
Q: What’s the best tip you can give a home cook?
Take your time and do the prep work. Also, wash dishes as you go, and keep your kitchen clean and organized.
Q: What’s your prediction for the next big food or restaurant trend?
Q: If you were not a chef, what would you be doing?
Farming or carpentry work.