How Sean Brock Reinvented Himself (and His Restaurants)

Eater's Digest

Vox Media Podcast Network

News, Food, Comedy, Arts, News Commentary, Improv

4.4 • 902 Ratings

🗓️ 10 July 2017

⏱️ 62 minutes

🔗️ Recording | iTunes | RSS

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Summary

Charleston chef Sean Brock has been widely recognized for the Southern food he serves at his Husk restaurants and at tasting-menu spot McCrady’s. But, Brock has also made headlines for his personal struggle with an autoimmune disease and a recent revelation to the New York Times that he’s committed to sobriety after a stint in rehab. On this week’s Upsell, the high profile chef chats with Helen and Greg about taking time for self care, creating the “anti-tasting menu” tasting menu, and showing the world why Southern cuisine is the best on the planet. Check out the full transcript here. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Transcript

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0:00.0	Hey everyone, welcome to the Eater Upsell, a part of the Vox Media Podcast Network.
0:09.1	I am one of your hosts, Greg Moribito, and with me as always is your other host Helen Rosner.
0:15.2	Hi. This is a show where we talk to sometimes we talk to people who are in the food world.
0:20.0	Sometimes we talk to people outside of the food world.
0:22.2	We do usually end up talking about food.
0:24.8	Yeah, and you know everybody in the food world and a lot of people outside of the food world
0:30.0	in the last week have been talking about one person in particular and that person is
0:34.8	Sean Brock the chef behind Husk in Nashville and in Charleston and behind McCrades and
0:41.0	a whole bunch of other restaurants and basically the bourbon and pork king of America was the subject of a huge profile in the New York Times last week in which he, among other things, admitted that he is now sober and he went to rehab and he's now
0:54.7	focusing on wellness. This is kind of like a nuclear bomb to drop on the world
1:00.7	of Bourbon. I feel like one of the first things you learn about Sean Brock or the old Sean Brock was that, you know,
1:06.0	he was, you know, like to have a good time, like to sit on a bar stool, drink a Budweiser
1:11.7	with a shot of Yeager and just kind of, you know, be a cool
1:15.0	guy and shoot the breeze and maybe actually developed a reputation for kind of living a hard life.
1:21.9	Brock was really one of the chefs who helped establish the trope of the hard living, hard drinking
1:27.8	guy behind the scenes.
1:30.2	And over the last couple of years, he's been moving away from that a little bit.
1:33.4	He was profiled in GQ last year in which it came out that he has been suffering for years
1:37.0	with an autoimmune disorder that's been affecting his eyes.
1:39.3	And that among other things led him towards a healthier path. I think that the end goal of sobriety, just not drinking entirely and addressing alcohol as a problem is a thing that is often an undercurrent in the food world.
1:52.4	That's a thing that a lot of cooks and servers. that is often an undercurrent in the food world.
1:52.5	That's a thing that a lot of cooks and servers and writers and
	...

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