We appreciate and delight in the food, but what’s cooking beyond the dish? In our latest series, Ono Yum steps out of the kitchen and gets a peek at the man behind the chef coat. Meet Chef Rayne Frey of MRK Public.
OY: What did you have for dinner last night?
RF: Pork belly banh mi. It’s one of my favorite go-to sandwiches. The rich pork belly, pickled veggies, and fresh herbs are a match made in heaven. I eat it at least once a week.
OY: If you could share a meal with any one person, who would it be and why?
RF: Iron Chef Michael Simon. I love his cooking style and how he is not all about the bells and whistles, he focuses instead on proper execution and the balance of flavors. Plus he’s from Ohio, where the majority of my family is from.
OY: What inspires you in and out of the kitchen?
RF: Both in and out of the kitchen, I am inspired by people who are passionate about what they do — whether it be brewing beer, cooking, art, etc. People who are able to turn their passion into a career and those who take pride in their craft impress me.
OY: What is your theme song? Why?
RF: Rolling Stones’ “Under my Thumb.” It’s one of my favorite songs and it just makes me happy. Or, maybe I just like xylophones. Whatever the case, it’s a song I never get sick of listening to.
OY: Give away one trick/tip anyone could use in the kitchen?
RF: I’m big on knife respect. Always keep your knives sharp and clean. They are by far the most used tool in the kitchen so take the extra time to take good care of them. Also, never grab anyone else’s knife without asking first! — it’s a sure way to rub a chef the wrong way.
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