Brad Leone Would Like to Be an Orca | Chef Interview

To learn more from the horse’s mouth, we recently caught up with chef Leone during a rare moment of downtime to find out how food and adventure go hand in hand, hear some of his tallest tales, and seek some campsite culinary inspo. Read on for the good stuff.

What was an early food industry gig that planted the seed that food could be a gateway to adventure?

When I was younger there were a couple small mountain resorts in northern New Jersey. One was Mountain Creek. That’s where I learned to snowboard. Basically you took the job so you could get a season’s pass. And sure you got paid, but what was really awesome was getting a free pass and being able to go whenever you wanted. The kitchen job was horrible. It was just putting hamburgers and french fries in a basket. I used it to be able to go do stuff outside.

Then when I started working at Bon Appetit I got to see food outside of restaurants and food service. That was when I was introduced to the idea that food, lifestyle, and adventure could be activity driven. That cooking could be an engaged outdoor activity.

Share with us one of your all-time favorite meals you’ve experienced.

Once I was out in Oregon with my buddy Elias Cairo from Olympia Provisions. We had his little trailer and we were bow hunting for Roosevelt Elk. It’s very hot, very hilly terrain, and you work your ass off all day. I remember one night we cooked up some really good steaks that he got from a ranch with potatoes and veggies. We were out in the middle of this beautiful cut out and it was an absolutely gorgeous landscape and I remember eating that with him and just being like, that is absolutely perfect.

Do you think the trope that food eaten outside tastes better has any truth to it?

If you’re doing a physical activity, if you’re working your body as opposed to doing nothing, that meal is going to be way better of an experience. Your body is going to flood you with all these chemical reactions and you’re going to feel more nourished and fulfilled compared to if you’re eating just to have another meal. It’s like sleep: it’s always the best when you’re putting in hard work.

What is your best piece of advice for improving one’s cooking outside?

Don’t overthink it. People have been cooking outside for a very, very long time. You’re probably better at it than you let yourself be.

Also try to do as much prep as you can at home, like chopping onions and making chimichurri sauce. Get as much of that done beforehand so you’re able to just execute your vision.

Source: https://www.fieldmag.com/articles/chef-brad-leone-interview-cooking-tips-reincarnation