Justin Sutherland, a “Top Chef” favorite, is taking his talents to the Midwest to showcase the food scene in Wisconsin for the reality show “Top Chef Wisconsin.” For a region that may not get much attention when it comes to food, Sutherland, who is himself a native of the Midwest, plans to let viewers know that they’re missing out on some amazing bites. Sutherland continues to reach the masses with his platform and is proving that he is the future of the culinary world.
How important was it to have “Top Chef” showcasing and putting a spotlight on the food scene in the Midwest?
The Midwest, such as Minnesota and Wisconsin, a lot of times it’s been kind of just this flyover region, but we have an amazing food scene with our fresh produce from all the farming that goes on around here. … A lot of diverse cultures that people don’t normally think of when they think of the Midwest, [and] so many cultures have settled here and brought their food. I think there’s a very unique food scene and it’s cool to have “Top Chef” shine a spotlight on this region.
What role do you believe that Black chefs play in the future of the culinary world?
African American chefs and Black chefs have been around since the beginning of the food world. Something with my food and the way that I’ve talked about it, the food of African Americans is the food of America. A lot of the staple foods that we use every day around the entire country came over during the slave trade that was brought over here from West Africa. I think we have a huge impact on food culture and always have.
What advice would you give to those aspiring chefs who are entering the industry?
It’s definitely a tough industry but if it’s something that you love, always continue learning. There’s always new stuff to learn when it comes to food and to not get discouraged. Keep your head up, work hard, find a mentor or somebody that you know you want to work with who’s going to show you the ropes, and never quit.
What is one underrated skill of a chef?
So much of it is mental and muscle memory, especially when you’re working on the line. Whether working at an expo, or working at a station, I think people underestimate how much mental acuity it takes to memorize the order of the tickets that are coming in, the temperatures of different steaks going out, and knowing how long five minutes is in your head without having to look at a clock. There’s so much that happens to get that food out in time and in sync with the rest of the people in the kitchen and the restaurant.
