Eat My Words- Elizabeth Bullis – Slantshack Jerky

SlantShack Jerky is a small, artisanal food company that’s dedicated to flavor, freshness, and customization. Their Jerky uses a series of unique marinades, spice rubs and glazes to create an unprecedented jerky taste experience. Slantshack is created from high quality all natural ingredients and high grade beef from the Vermont Highland Cattle Company in Orleans, VT. If you think Jerky is the flavourless leather strips you find at gas stations then you need to jump on the flavour train and head to www.slantshackjerky.com and build your very own jerky flavour combo!
Elizabeth Bullis is the Executive Chef and Director of Flavour Engineering at the New York based Slantshack Jerky, we caught up with her to find out where she eats and what she loves to create!

Which is the last restaurant you visited and what were your thoughts?

Tia Pol (Tapas in Chelsea, NYC). Loved it. Sat at the bar and ordered a few dishes at a time whilst sampling some spirits. The patatas bravas (a good judge of any tapas restaurant) were solid. Crispy on the edges, tender on the inside, with a well balanced sauce.

Which is your favourite New York restaurant?

Impossible. It’s like choosing a child. But, I can tell you what kind of restaurant I like to dine at. Small ones, with menus driven by local, seasonal ingredients. They have the most character, and the experience is always more personal. I avoid big places with big name chefs, as they are usually rather busy, pricey and sometimes disappointing.

A good example of a place I like to go is Freemans on the lower eastside of Manhattan.

What is the most difficult part of your job?

Trusting that everything is delicious ALL of the time.

If you had to give one piece of advice to an up and coming chef, what would it be?

Chefs can be effective and pleasant to work with. They aren’t mutually exclusive. Although food is art and artists are passionate, it’s important to learn to curb your anger in stressful times.

What should a chef working for you, not ever do?

Refuse to try something.

Which Chef (Chefs) do you most admire?

I’m going to say Thomas Keller of The French Laundry in Napa. The whole philosophy they have going on there is what I love about food and dining.

What would you choose for your last meal?

Oh my god. Braised beef short ribs, maybe some sort of hand-made pasta, and a lovely fresh salad.

What is your favourite ingredient to work with?

Beef!

What is your signature dish of the moment?

Skirt steak tacos with blackened corn salsa, pickled red onions and cilantro cream. That cut of beef is so flavorful and tender – it’s perfect for soft tacos in the summer time!

Interview posted by Mise En Place Hospitality Recruitment

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