Brian Morgan: Eiderdown - Louisville Article
How did you develop your love of cooking?
I just happened to get a summer job at an Outback Steakhouse in Richmond Ky. Really I just enjoyed the work and pace of the kitchen. A manager at that Outback had work in a few restaurants in Vegas and really showed me what else was outside of the work of outback. He taught me some basic techniques and eventually helped me to get a job in Lexington at an Italian restaurant.
How did you end up in or choose to work in Louisville?
I came to Louisville specifically to work at Le Relais under chef Daniel stage. It was there that I starters to understand the full scope of what cooking professionally and locally could be.
What is your favorite thing about cooking?
The relationships I've made with all my past and present coworkers/farmers, and other people that are involved in the industry. It takes the entire community to run and support the restaurant scene here in Louisville. It's interesting and amazing to see all the different aspects of the service industry come together ea and every night and execute the food scene that Louisville has created.
Your thoughts on the future of Louisville’s foodie scene?
I think as Louisville continues to grow and and restaurants continue to push each other to execute on a higher level we as a community can do something special here with our food scene and become even more of a destination for so called foodies.