Chef Profile:
Robert Pickens
Kornerstone Bistro
Great Eating at Kornerstone with Chef Robert Pickens
Chef Robert Pickens highlights Mediterranean-geared flavors at Porter’s Neck Kornerstone Bisto , thanks to his saturated experience on the culinary scene. Pickens’ exquisite knowledge shows in his vision of fine dining, something that’s culminated over two decades and counting.
A graduate of Memphis Culinary Academy, in Memphis, TN, as well as an experienced apprentice of various restaurants, such as Leon de Lyon in Lyon, France, Pickens has distinguished himself as a force, challenging cravings and desires of many at Kornerstone Bistro. He recently sat down with encore to answer some questions about the man behind the kitchen doors.
encore: What have you learned to be the most important trait and skill in the restaurant industry?
Chef Robert Pickens: Work hard, stay smart and pay attention to the details.
e: What has been your most amazing day as a chef and why?
RP: I can’t pick just on,e and I’m not sure if it would be a particular experience (day) or not. Amazing is finishing a full-on shift, and everything goes according to plan without any hiccups, and your crew is firing on all cylinders, and the guest are elated with what you’ve done. To me, that’s an amazing day any day of the week.
e: How long have you been at the current restaurant?
RP: Kornerstone has been open for three years, Rob Collins is the chef de cuisine at the restaurant, and I am the chef/owner, as well as the chef at Eagle Point Golf Club.
e: Do you have a signature dish?
RP: I couldn’t choose an individual dish because I cook more spontaneous and according to the seasons. As far as Kornerstone, we have several dishes that our guests insist we keep on the menu. We’ve featured some of them on our Restaurant Week menu.
e: What can diners expect of your menu during WRW, Fall 2010?
RP: We’ve chosen to highlight some of our favorite customer-driven dishes for those who haven’t been exposed to our restaurant. We are basically showcasing what we do on a daily basis. Our regulars can appreciate a great bargain on a night out, and new customers get a great deal, tasting what we do.
e: What do you love most about Wilmington’s culinary scene, and if you had a magic wand to wave for improvement, what would be the first order of business?
RP: I think there are some very talented chefs in the area who are passionate about food. As far as the wand, I wish there were more passionate cooks with work ethic who wanted to learn about food.
I would also like to wave the wand over the politics and money that control the way our children are fed in the school system. I honestly believe, for the same amount or less money, the corporate giants could produce healthier choices than what is being offered and still make a profit. Combine that with local products and it’s a win-win. It’s not about government control because they already control it; it’s about the people in charge, revising the food choices and offering fresh healthy options.
e: What is your favorite meal?
RP: There are many, but one of the top would be at a charity event involving many of the world’s top chefs (Jacque Pepin, Roger Verge and a host of others). I had the honor of having the late and legendary Jean Louis Palladin cook a multi-course meal for our table. My first Michelin 3 meal at DeKarmeliet in Bruges, Belgium, also left an indelible mark. On the lighter side, there’s also something to be said for scorched conch straight from the shell dipped in seawater with an ice cold Kalik.
e: What is your favorite guilty pleasure?
RP: It changes, but I do love fried catfish and Mississippi-style hushpuppies like my Nanny used to make..
View the Kornerstone Bistro Restaurant Week Menu [more]
