Cook Like a Chef with Mashama Bailey

Q: What inspired you to pursue culinary arts?

I love shopping for ingredients, working within a team and sharing the results with others. These 3 things inspire me to pursue a career as a chef.

Q: How does both your southern and northern upbringing in Georgia and New York influence your culinary style?

With parents who were raised in vastly different regions, they encouraged their children to think outside the box and ask questions. I like to use familiar ingredients and turn them on their side. The meals that I crave are Southern, Asian, Italian and good ol’ American. Growing up around these influences have helped me shape my own African American culinary perspective.

Q: Southern food as a cuisine is largely tied to the history and heritage of African Americans and has existed and evolved over centuries. In what ways is your take on Southern cuisine similar or different from traditional Southern cuisine and other Southern cuisine chefs?

My take on Southern cuisine is from the perspective of the region. We like to focus on coastal ingredients at The Grey with some European culinary traditions sprinkled in. I think this keeps our food familiar while remaining unique.

Q: As a chef of Southern cuisine, what are some staples in your kitchen?

Some of my kitchen staples are hot sauce, vinegar, butter (but I don’t use much of it), grits and eggs. I will always have these things in my kitchen.

Q: Juneteenth, now a federal holiday, is a celebration that commemorates the end of the institution of slavery in the U.S. Do you have any traditions you partake in to observe the holiday?

We started recognizing Juneteenth at our restaurants some years back. To commemorate, we just like to keep it simple with something red to eat and drink like strawberry soda or cold watermelon, as well as BBQ and beer.

Q: Are there any special foods you make or eat in doing so?

We also like to make buttermilk sheet cakes for the occasion.

Q: The summer is a great time to get outside for grilling and roasting. Do you have any best practices for grilling or roasting a whole pig?

I’ve only roasted whole hog on a few occasions, so I don’t have a lot of experience. But what I do know is that size matters, so starting with a pig that is on the smaller side is much more manageable.

Q: Do you have any kitchen “hacks” or special techniques you can share with us?

Every chef has a few “hacks” but one I like most for the summer is adding sour cream to my mayo-based dishes. It lightens up the texture of things like potato salads and dips!