Humanizing Chefs: Andrew Huska

Name — Chef Andrew Huska

Where do you Cook? — The Littlefield

Favorite Food(s) — Grape leaves, kielbasa, and eel

Favorite Chef(s) — Emeril, Morimoto, Bourdain

Favorite Cincy Restaurant(s) (Past or Present) — The Governor, Matsuya, KiKi

Favorite Food Memory or Meal — Birthday dinner at Husk in Charleston

I first knew I wanted to be a chef when — I was a little kid, I would stay up late watching Emeril Live and Iron Chef and dream of becoming a chef.

If I weren’t a chef, I would be — An art teacher

My first job was — working at Michael Symon’s Lolita in Cleveland

Why I love my job, in three words — self-fulfilling creative expression

If I could have dinner with anyone, past or present, it would be — Pee-Wee Herman, Anthony Bourdain, MF Doom, Alton Brown, Questlove, and T-Pain

My favorite book is — Either Kichen Confidental by Anthony Bourdain or Something to Food About by Questlove

Favorite thing to cook after a busy service — Honestly, After a busy service I’m gunning for late night sushi or Chinese take out.

Favorite Movie(s) — Pee-wee’s Big Adventure, Ninja Turtles trilogy, I Love You Man

Favorite TV show(s) — South Park, The Rightegous Gemstones, Moonshiners

Favorite Song(s) — Search & Rescue by Drake, It Rains Love by Lee Fields, Jump In the Line by Harry Belfontane

Favorite Band or Musician — Pusha T & Freddie Gibbs

Favorite Place to travel — Charleston, SC

Favorite Hobby(s) — Golf, Video Games

Favorite Quote — “To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living.” — Anthony Bourdain

Biggest pet peeve — Modification to my dishes, for example: well done burgers or no sauce”

My advice to future culinary pros — Never make food that feels like a compromise. Dont be afraid of flavor. Get weird with it.