This time, I'm sitting down with three chefs who are all good friends of mine, and with each other — and who all worked with me at the Beach House at Purdy: Hudson Slater, Tiaunnah Knox, and Aaron Eubanks.

Same five questions, three very different kitchens' worth of experience.

Here's what they had to say…

Hudson, Tiaunnah, Matteo San Diego (aka Matt Colony)

What made you want to become a chef, knowing it's one of the hardest, most stressful jobs on the planet?

Hudson: I don't think I knew it was a hard and stressful job when I decided I wanted to be a chef. I was a 17-year-old at the Beach House watching all these chefs make delicious food. I fell in love with the dance and flavors that were coming out of the kitchen. By the time I realized it was a stressful job, I was already hooked.

Tiaunnah: I have never looked at it as any harder or more stressful than any other job. But then again, it's the only other job I know besides being a mom or a backup singer :) I feel any job requires a certain level of skill set and drive if you love it, which I do. I have always loved cooking and all the magic involved with it. It has no boundaries.

Aaron: It seemed glamorous from a naïve point of view, and then I kind of fell into it — starting as a dishwasher after several years at the first place I worked, a privately owned gated golf course community. I decided I wanted to go work for a world-renowned chef down the street, at a restaurant that didn't compete with the public.

When you're finally off work and cooking for yourself or friends on a weekend… what's your go-to meal?

Hudson: My go-to meal when I was the chef of a restaurant was breakfast for the family. I wasn't around for dinner. Usually, I'd make pancakes and/or omelets. Now that I'm home in time for dinner, I like to cook anything, but the go-to for the fam is smash burgers or fried rice on the Blackstone. There are six of us, and two of them are teenage boys, so quantity is important.

Tiaunnah: Probably tacos of some sort — corn tortilla, of course — or an over-the-top charcuterie. Pretty simple, but it just depends on the season and the mood. In the spring/summer, I'm loving any seafood or vegetables sourced locally or grown at home. In the fall/winter, anything goes, but I'd say some sort of soup — I still make a Dutch potato soup recipe my mom used to make, or Zuppa Toscana. Both with my own touches and tweaks.

Aaron: For the last several years, it's been a rotation of kid-friendly, teenager-friendly, parent-friendly meals. But typically I like bacon-wrapped dates, tacos with fresh guacamole and avocado, homemade tortillas, rice and beans. I also do a really good variation of ribeye on the grill.

What's the worst customer experience or kitchen disaster you've ever lived through?

Beach House The Early Days- Hudson, Chef, Aaron, Tiuannah

Hudson: A couple would come into Maxwell's, order filet, and constantly send it back after eating a quarter of it — sometimes having several filets made for them. It wasted everyone's time. They would then order a burger and only pay for the burger.

After several visits with the same routine, I went out to the customers and told them that if they ordered a filet, I'd happily make it, but I would not allow them to send it back — they'd have to pay for it. I suggested they might be better off ordering the burger. They didn't like that and decided to leave, saying they'd never return. I said "aw, shucks" to them, sarcastically. They were shocked and left. Never saw them again.

TTown: Sometimes, the customer isn’t always right. One of mine- the guy at The Beach House that was smoking just outside the door, smell wafting in. Asked him nicely to put it out, and wouldn’t. We had words. When he came back in, he and his wife grabbed their coats and scampered out the door without paying (bill was about $175.00, and they had just had a 2nd bottle of wine opened.)

I called and left a message saying that if they weren’t back by 5:00 tomorrow, I’d call the Sheriff.

The little coward sent his wife back to pay.

We won’t get into “The Peppermill” stories. Maybe next time.

Tiaunnah: Oh, the trauma! I can't pinpoint anything specific — the good outweighs the bad — but I'd say it's anytime the team refuses to click or work together. It's essential for success, in my eyes. I did have a cook who would consistently forget to close the valve on the fryer after filtering it post-service. I wish I had a better story. I'll probably remember it in my sleep.

Aaron: There have been a lot, but recently was the first time I ever traded a man a bag of our garbage for a basket of fries — and then he didn't even eat the fries, and left.

Beach House/PG 1st Zoobilee. Hudson, T, Aaron Valmont, Don’t Remember, Mary Beth (RIP) :-(

Golden Fork Award for Beach House “Best New Restaurant,” 2023
The News Tribune

What's the biggest kitchen "no-no" that instantly tells you someone doesn't belong in a professional kitchen?

Hudson:

Not washing their hands
Not washing produce
Not willing to listen
Not willing to clean

Tiaunnah: You can just tell by their movements and lack of self-awareness in the environment. They almost freeze like a deer in headlights and just get in the way. It can be dangerous. Oh, and not seasoning properly — specifically, salt.

Aaron: Someone who doesn't vibe well with others, no matter how much effort you put into challenging, enlightening, or lightening their attitude. Not so much an outsider or a renegade with a strong work ethic or craftsmanship, but someone who refuses to be professional, kind, and courteous. Kindness costs nothing and requires minimal effort. Also, someone who is incredibly messy and doesn't take sanitation or safety seriously.

What was the single toughest lesson you learned working under Chef Gordon?

Hudson: I don't have any tough lessons learned from Gordon, but a lesson I did learn was how important attention to detail is — from how the menu reads, to taste, to quality of ingredients, to presentation and service in the dining room.

Tiaunnah: I wouldn't say tough, but Chef G definitely taught me the importance of every single person in "the show," as he would call it, being in place and on point — from the dish station to the bussers and servers, to the wine and cocktails, starters, and dessert.

It all plays an important part and can make or break the dining experience. Some of my fondest memories and best friends came from working under him. He gave our team the confidence and freedom to hone our skills and develop what we already had. <3

Aaron: Cleanliness, attention to detail, and having an actual relationship with the product you're working with. Everything is alive, and everything around you is alive — including everything you consume, which is the most important and crucial part of becoming an actual chef.

The difference between a chef and a cook is that a chef creates, and a cook imitates. Being a cook under somebody like Gordon is priceless. It's tough to live up to the unlivable standards of a chef like Gordon, but if you can do it, you can go anywhere and do anything — you'll have an arsenal of recipes, craftsmanship, and knowledge at your fingertips.

Lightning Round

Favorite snack?

Hudson: Fancy cheese and Ritz crackers, maybe some jam.
Tiaunnah: Popcorn, or homemade tortilla chips and dip.
Aaron: Burritos. Burritos are my spirit animal.
(TTown: I don’t want to get technical, but are burritos “a snack?”)

Best pizza in South Puget Sound?

Hudson: Sourdough Willy.
Tiaunnah: This is like asking me who my favorite band is. Cloverleaf, of course — I've also really been enjoying Damn Fine Pizza in Port Orchard, and I like Bar Rosa in Hilltop.
Aaron: Pretty much all of them, including the frozen section at your local grocery store.

TTown: Tiaunnah? Who IS your favorite band? And you’ll get pushback from Chef on Cloverleaf. Don’t get him started!

PS. Chef thinks Bar Rosa is the best in town. For me, it USED to be Parkey’s, but something changed. If I had one last pizza before I died?

Cloverleaf. The Larson Special, extra crisp

Favorite restaurant gig?

Hudson: Sauté station, or dishwasher.
Tiaunnah: Probably sous chef.
Aaron: Usually catering with friends who own catering companies — where you interact with the customer, build the plane as you're flying it, and have a good time doing it. Pretty much having the freedom to not really be held to being an employee getting paid, but more of a friend hanging out doing chef stuff.

Best thing at Trader Joe's?

Hudson: Dark chocolate PB cups.
Tiaunnah: Their Thai lime and chili, or honey sesame cashews — or sourdough rye chips.
Aaron: I despise Trader Joe's, but if I had to pick one thing, they have a pretty good tequila section.

TTown: How can you despise Trader Joe’s? Their produce section is pretty lame, though.

Favorite condiment?

Hudson: Right now, chili crisp.
Aaron: Pass.

TTown: Aaron, it's ketchup, isn’t it? Tiaunnah, I didn’t see your favorite condiment!

…to be continued

Thanks, T, Aaron, and Hudson. We’ve been through the battles together, and out of that great, lifelong friendships are made. Thanks for sharing.

I love you guys, now let’s go cook something.

Five Questions. Three Chefs.

What made you want to become a chef, knowing it's one of the hardest, most stressful jobs on the planet?

When you're finally off work and cooking for yourself or friends on a weekend… what's your go-to meal?

What's the worst customer experience or kitchen disaster you've ever lived through?

What's the biggest kitchen "no-no" that instantly tells you someone doesn't belong in a professional kitchen?

What was the single toughest lesson you learned working under Chef Gordon?

Lightning Round

WHERE ARE THEY NOW?

Five Questions. Three Chefs.

What made you want to become a chef, knowing it's one of the hardest, most stressful jobs on the planet?

When you're finally off work and cooking for yourself or friends on a weekend… what's your go-to meal?

What's the worst customer experience or kitchen disaster you've ever lived through?

What's the biggest kitchen "no-no" that instantly tells you someone doesn't belong in a professional kitchen?

What was the single toughest lesson you learned working under Chef Gordon?

Lightning Round

WHERE ARE THEY NOW?

And The Winner Is…