The culinary field is one of the oldest on earth—after all, since mankind has existed, we have been eating—yet it is still ever-evolving. One of the major ways chefs keep their skills knife-sharp is by working with other culinary minds, teaching and learning from them.
Chef Derek Emerson of Walker’s Drive-In (3016 N. State St. 601-982-2633) and Local 463 (121A Colony Crossing, Madison, 601-707-7684) is a prime example. He travels all over the country cooking with other chefs at events and fundraisers, picking up a trick or two in every city.
• Los Angeles, Calif.: Chef Neal Fraser, Grace and BLD—Emerson grew up with Chef Neal Fraser, who owns two L.A. restaurants, Grace and BLD (Breakfast, Lunch, Dinner).
• Albuquerque, N.M.: Chef Neal Fraser and wine maker Jim Clendenen from Au Bon Climat—Emerson helped host a gourmet wine dinner with Fraser and Clendenen.
• Austin, Texas: Chef Harold Marmulstein—Emerson worked with Marmulstein in Atlanta. The chef now co-owns the Salty Sow in Austin.
• Cleveland, Miss: Chef Jon Currence and Chef David Cruz—Emerson threw a dinner with Currance, Cruz and others from the state.
• New Orleans, La.: “Wild Abundance” cookbook—Emerson, along with chefs such as Jon Currence, John Besh, Karen Carrier, Kelly English and Lee Richardson, hosted a cookbook launch.
• Memphis, Tenn: Chef Kelly English—Emerson worked with English and other chefs from all over the South for a fundraiser for the Le Bonheur Children’s Hospital.
• Birmingham, Ala.: Chef Chris Hastings—Hastings owns the Hot and Hot Fish Club and won a James Beard award this year.
• Atlanta, Ga.: Chef Kevin Rathbun—Emerson previously worked for Rathbun, who has three restaurants with a fourth on the way, and has been on “Iron Chef America.”
• Miami, Fla.: South Beach Wine & Food Festival—Emerson worked with Chef Fraser at the festival.
• Washington, D.C.: Heart’s Delight benefit—Emerson cooked with several chefs from across the country at the benefit.
• New York City, NY: International Chefs Congress—Emerson regularly visits the ICC to hang out with chefs from around the country.
Chef Emerson recommends:
“99 Things You Wish You Knew Before Going to Culinary School,” by Regina Varolli (99 Series, 2012, $12.97).
The Mississippi Free Press produced this story through the MFP Solutions Lab, supported by the Solutions Journalism Network. This series digs into Mississippi’s systemic issues and sheds light on responses to them in other communities. Beyond just reporting on problems, these stories interrogate their causes and inspect potential solutions.