Meddlesome Moth's Chad Kelley: Mistakes are OK and Thyme is Great

Part 3 of the Dallas Observer's food blog, City of Ate, "Three Course Meal" interview with Chad :)

By Jenny Block, Fri., May 20 2011 at 7:33 PM

In parts one and two of this week's Three Course Meal, we gave you a look at Chad Kelley, executive chef at Meddlesome Moth, and his thoughts on the national food scene and the Dallas dining scene. Today we give you the five rules you have to follow if you want to spend any time in Kelley's Kitchen. 




What are the five rules of your kitchen?
1. Work clean and organized.
2. Never stop moving.
3. Don't be afraid to ask.
4. Don't be afraid to make a mistake.
5. Learn from your mistakes.


I tell my younger cooks all the time: We are not trying to launch space shuttles into orbit. It's OK to make a mistake, that's how we learn and improve. You don't know what you don't know until you don't know it...Now you know. 
Chad Kelley


Plus a special bonus question after the jump:

What are the cookbooks that no one should be without? 
The Flavor Bible: A great resource book that helps me get the wheels turning. When I get "writer's block" and am looking for ideas, just looking what items pair well with each other will help me get over that hump. Joy of Cooking:  This really is the greatest cookbook ever.

And a final, bonus bonus question.

What ingredients do you insist on always having at your disposal?
Cayenne pepper: I use it much the same way you would use salt or acid. Just a touch can greatly help enhance flavors.
Salt: I'm a fiend for salt and dread the day my doctor tells me I need to cut back.
Thyme: I use fresh thyme in everything. One of my favorite herbs.
Lemons: I use the juice and the zest for acidic punches to dishes and help enhance flavors.