Our Newest "Top Chef"

I am a fond believer of the adage "Every cloud has a silver lining". The closing of Andy's put Erika Armiger out of work, meaning she was available for immediate hire. Which is what we did, as soon as Andy told us. Sure, we still miss Andy's, but we are equally happy that Erika has stumbled our way. She is the Day Time Sous Chef, in charge of all things Lunch. She gets to work soon after we do, and jumps onto her daily jobs with enthusiasm, energy and humor.

We'll do our interview with her in the same style we did last with our other "Top Chefs".

BS: Where did you grow up?
EA: Basically in Colorado and Chestertown.

BS: How did you get your start as a professional cook?
EA: I was doing the 9-5 office job, and I hated it. I quit. So there I am, needing a job, and I go to Andy and ask her for a job. She hired me as a cocktail server two nights a week, and one night she needed a cook...

BS: Where else have you worked around the county?
EA: I left Andy's to go to work for Geoff Rieffe at the Feast; after that I did a stint at the Harbor House, as sous chef, when Sylvia Sherry and Martha (Widing?) ran it. For about six years after that I ran outside food concessions, like Jelly Fish Joel's at Great Oak. My last position, besides the brief return to Andy, was Executive Sous Chef at Washington College.

BS: Who do you think had the most influence over your cooking style?
EA: Probably Geoff, especially when it comes to soups and breads.

BS: What would be your favorite tool in the kitchen?
EA: My chef knife.

BS: What do you see as the most important rule to enforce in the kitchen?
EA: Keeping consistency on the plates.

BS: What is the most embarrassing thing that has ever happened to you, professionally?
EA: Once, while carrying an eye round roast out to a buffet table at Great Oak, I fell backwards onto my butt, right out in the dining room, with the roast beef landing flat on top of me...

BS: Favorite job here in the BT kitchen?
EA: Making the bread and rolls.

BS: Least favorite?
EA: You know what that is...making omelettes! (Note: when Erica started, she was not a very experienced omelette maker. Kevin gave her his help, but she used her first weekend off to buy a couple dozen eggs and proceeded to practice making omelettes for her family for two days. She's fine now!)

BS: Last meal requests?
EA: That would be my mom's 'lusty' salad -made with greens, avocado and lots of garlic - and her enchiladas.

Thanks Erica and thanks for joining us!