By Patrick Graham
As all foodies know, a chef’s path on the road to becoming the general of the back of the house takes a little while: culinary school, externships, staging, making one’s way up the ladder working various stations in the kitchen, to sous chef, and then taking the reins as executive chef. And that’s the Reader’s Digest version.
My point is that once you get to the top of the mountain, the view can be nice, but it’s not always what is regarded as true happiness. I met Shay MacDonald when he was his brother’s sous chef at one of Kiawah’s many multi-diamond locations. The resort is very nice, but very corporate, which is to say that creativity can be limited by product availability, food cost, and, ultimately, the will of the patrons on the property.