Standish913.com has been blessed to do an exclusive interview with...
"BRAUNDA SMITH"!
Let's get into some exclusive questions...
STANDISH: What's the most nerve wracking part of GGG?
I would have to say that the most nerve wracking part is the fear of the unknown along with the hurry up and wait. I have a tendency to be a go go go kinda gal. The biggest part of the game is the unknown so that was a really big anxiety producer for me. I will tell you this though, it taught me to just embrace it and now I find that if I can tackle that, there is nothing I can't do. It gave me a ton more confidence in myself.
STANDISH: How many times a month would you say the walk-in cooler hears your screams?
Don't you mean daily? In all seriousness though, I have probably only done that maybe 5 times in my entire hospitality career. I am more of the walk in hears me say WTF did I come in here for than a walk in screamer. My style and philosophy for when things are an absolute dumpster fire at Lucy's...Embrace the suck, we gotta close at some point and it'll be over then.
STANDISH: How smooth are those fancy new GGG carts?
The carts are very smooth, I'll give ya that. Super spinny!
STANDISH: Who are your culinary inspirations?
My Maw-Maw for sure. That woman could whip up a meal outta an absolutely empty cupboard. I was also a big Justin Wilson fan growing up. The red suspenders were absolute FIRE! I also loved Ming Tsai's style of cooking. I think they inspired me to blend all of the flavors I love and find a way to make the "it's weird, but it works" style of cooking.
STANDISH: Everybody wants to know... What's up with the red shoes? We love it BTW!
Soooooo.....fun fact, I only wear RED SHOES! No, I'm not part of some creepy cult or anything. It just is my thing. I am known for the red shoes and the big hair.Maybe it's a little superstition too. I just feel like bad shit happens if I'm not in my red shoes!
STANDISH: Did you always want to be a chef?
A chef, no. I think I have always had sort of a gypsy soul and spirit. I have always loved to cook and entertain so I guess it was only a matter of time before I landed here. I LOVE food! I love that food creates memories and you can taste or smell a food and it can magically transport you to a memory. Creating those new memories for my guests gives me passion and drive to always be creating something unique. I just launched my new Smoked Fried Chicken at Lucy Cooper's and I am really hoping that is one new flavor memory that everyone that experiences will smile and think of me.
STANDISH: Chopped & GGG? Wow! Did you ever think you'd be on either show?
No way, no how. I think that my experience is a bit unique. I did not apply for either show. I didn't feel like that was really something that would ever happen for me. I mean I always watched Food Network and those 2 shows especially and played armchair quarterback with what I would cook with the challenge presented but never in a million years did I think I would be on the stage!
STANDISH: With such a variety of items, what were you surprised to see at flavortown market?
I'm going to be brutally honest with you on this one. I freaking love a grocery store. When we travel, I want to go to the local market and just check out all of the regional fares. The GGG market was just me with great big cartoon eyes at seeing the GOAT! It is filled to the brim with if you can imagine it as a product, it's probably on those shelves!
STANDISH: What is your favorite food item at Lucy Coopers Ice House? Pair it with your favorite cocktail...
Well, that is a loaded question, isn't it. Lucy's is all of my creations come to life. I am constantly developing and growing this menu. I think right now at this moment I would have to say my Fried Green Tomato BLT paired with a Trailer Park Barbie.
The FGTBLT is a flavor bomb with the classic fried green tomatoes, red tomatoes, 1/2" thick candied bacon, applewood smoked bacon, shredded lettuce with a tarragon aioli on buttered Texas Toast. What's a Trailer Park Barbie, you ask? Well it's going to be Peach/Rosemary infused Grey Goose with the perfect press of cranberry juice and sprite served in a 16oz red solo cup and dressed with a fresh sprig of rosemary.
STANDISH: What is your favorite "lazy" dish to make?
Korean Chicken bulgogi, white rice and cucumber kimchi
STANDISH: Tell the readers what your favorite cut of meat to work with is & why?
This is a family friendly show, I can't tell you that! HAHAHAHAH
Seriously, I don't think I can narrow that down to one cut because I think that would limit me to one particular style of cooking and I am an all over the place kinda gal!
STANDISH: What's been your worst injury in the kitchen?
My hands are sweating thinking about this! When we were doing the opening prep for Lucy's, I was using the tomato slicer and another cook was chopping at the same station, the vibration of all of the activity on the station caused the tomato slicer to slip and I sliced more than tomatoes that day. I sliced my left pinky all the way to the bone. That was the worst feeling knicking the bone!
STANDISH: Who are 3 people you'd love to cook for, dead or alive?
LIL' JON- Martha has Snoop, before I die...I want to have a Lil' Jon cooking segment!
Theo Von- This guy is just hilarious and I can only dream of what cooking for and breaking bread at the table would be like. Belly laughs for sure!
My Maw-Maw & Paw-Paw, they never got to experience their influence and that would just be a table that I would like to sit at one more time!
STANDISH: What's on your playlist while you cook?
I'm a happy kitchen kinda gal. I don't do any Death Metal or aggressive music AT ALL! I like the 80's and 90's music. Upbeat and dancy. I am always singing and dancing in the kitchen. My staff thinks I am crazy!
STANDISH: Anything else you'd like to include?
I would like to finish off with Please support your local small businesses! We are out here killing ourselves day in and out for a dream that only lives if you all support us!
STANDISH: What are your socials?
braunda
braundasmith
lucycoopersicehouse
lucycoopersonsanpedro
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