Young chef is fresh at Kabuki

Laughing while you work was okay with Chef Curley, making the hard work that it takes in a professional kitchen seem not so hard. Poole eats at Daniel's Grille on a regular basis.

From Chef Walters he learned how to simplify his dishes. He introduced Poole to the slow movement in food, which is fresh ingredient driven cooking. The slow food movement is worldwide and started in Italy to counteract the affects of fast food.

"Walters gave me the interest in fresh foods," he said.

"Before I left the Inn to travel out west I was sourcing as much fresh ingredients as I could from local organic growers, such as Tierra Farms."

"Christopher Kuhns demonstrated the savory side of food," Poole said. "His cooking was heavier because of his French and Italian influences, but his flavor combinations were always right on."

Poole feels less is often more, as one can lose track of flavor combinations in the mouth.

Before these chefs Poole was addicted to the Great Chefs of America on television after school when he was a kid. Well, he'd first get in some cartoons and then switch over to see what the chefs were up to.

On the job at Kabuki

Now he is bringing new ideas with specials and attention to details to Kabuki's regular menu. It is his job to determine two or three specials each night. These often do not repeat and are based on what is in house and available. One recent dish started with roasted beets shaved into thin rounds as a base for wilted spinach, topped with a crabmeat lightly tossed with Parmigiano Reggiano, then topped with a grilled sea Scallop and a shrimp. The textures as well as the subtle flavors were considered when creating the dish that came together elegantly from the delicacy of the seafood to the earthiness of the beets.

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