|Chuck Hughes on his "shell phone."|
|Jerked Atlantic Lobster|
|Seared Carpaccio with Homemade Potato Chips and Lemon Aioli.|
Watching Chuck cook is like watching a really big kid play with his food. He was as comfortable with a perfectly-marbled tenderloin – from which he made Pan Seared Carpaccio to go with his Homemade Potato Chips – as he might have once been with Lego. His movements were second nature and precise. His Japanese knives were like extensions of his hands, his nose the barometer of what he would do with whatever he happened to be holding. He admired the smoke when he seared the beef. He sang and laughed as he whipped oil into aioli. This guy wasn’t working – he was playing.
|Chocolate Tapioca Arancini|
|Chuck's favorite temp: 275.|
It’s always fun to watch an accomplished chef like Chuck Hughes make such tasty food look so easy. His joy is genuine; his passion authentic. And that transfers, almost by osmosis, into serious cooking, styling and taste. Because despite his boyish charms, Chuck Hughes is no child in the kitchen, as Bobby Flay painfully discovered last year when Chuck beat him on Iron Chef America. But as serious as Chuck's cooking is, at no time does this serious chef take himself too seriously. And that’s what the joy of cooking is all about.