Jacksonville Business Journal: Q&A: Executive chef talks plans for 20 West

Link to article: https://www.bizjournals.com/jacksonville/news/2018/03/16/q-a-executive-chef-talks-plans-for-20-west-fscjs.html?ana=RSS&s=article_search

Brett Cromer graduated from FSCJ with a degree in culinary arts and has since been working at Uptown Kitchen in Springfield. Last year, he and a group of partners launched Herb & Core, an urban plant farming concept in Springfield. Now shifted away from Uptown, Cromer has joined the recently opened 20 West cafe as its culinary chef.

20 West hosted a ribbon cutting on March 15. The Cafe at 20 W. Adams Street features a staff of FSCJ students and alumni. The Business Journal sat down with Cromer to discuss his strategy for the new restaurant.

Q: How did you become executive chef here?

A: I grad from FSCJ culinary and I ran into our general manager not too long ago and he said I should put in an application, that I was pretty much what they were looking for so I did. I developed the menu, help get the kitchen laid out to how we needed it to be. It’s a really good opportunity for me. I was still at Uptown before, and I heard about this right as I was thinking of finding my next step.

Q: Tell me about the menu you developed.

A: I tried to keep it health conscious, though there's a lot of staples in there. Instead of mayo I like to use yogurt, for example. We’ll keep getting more and more local stuff as we get going. I happen to know some farmers, so as we get speciality crops I’ll take them for here.

Q: What’s your favorite item on the menu?

A: I love the Haitian, which is this spicy Cuban sandwich with ham, pork griot, swiss, pikliz and mustard on ciabatta. The other one would be the coffee-rubbed salmon and grits. The purple rice grits [from Congaree & Penn] are just gorgeous.

Q: What will this mean for FSCJ students?

A: This is a good opportunity for students. I think 75 percent are current students and the rest are graduates or former students. There are three doing their internships with us right now. It’s a good opportunity for them to learn production in an understanding environment. I know where they’re at in their education and what I can expect from them and how I can bring them up from here. Most of my employees haven’t worked in a restaurant at all, they’re still learning their speed. That’s a gradual change. I’ve got to know who to put where and also when to switch them out so everyone gets a chance to learn everything and become a better cook.

Q: What are the internships like?

A: It’s a 300-hour internship, so every semester will have two internships, 600 hours total. I hope a good few of them come in for at least one of the internships, If they're on their second one I can give them more practice behind the scenes, getting some manager experience and that kind of stuff. It’s a good opportunity for them to become better- and same for me. This is my first executive chef gig.

Q: What have you learned so far?

A: I’ve never developed a menu on my own, I’ve made specials at Uptown and in school you have to make a mock menu, but this is my first real one in practice. This is a whole different monster. Some things I know what works, and some I want to try things, and then keep switching it up. Like the crispy chicken sandwich was originally done with pine nuts, but then when i went and toured Congaree & Penn, I tried their pecan meal and that’s what we use now. I think it gives it a better flavor and gives it a crispiness.

Q: What would you say to students just beginning their culinary career?

Don’t be afraid. You can only learn by getting your feet wet. The best way to get a new employee and get them acclimated is to throw them into the fire. I want your first shift to be the worst one, and you get better from there.