But whether he beat Bobby Flay, we will have to wait to November to find out.
Last Thursday, Harold Baker, Executive Chef at Gary’s on Spring, competed on the Food Network show “Beat Bobby Flay.” Though he was excited to talk with F&D with the experience, those pesky protocols of reality TV that keep the outcome in suspense until broadcast time prevented him from revealing too many details. Baker was, however, eager to talk about what led up to his appearance on the Food TV show. Continue reading Chef Harold Baker meets Bobby Flay
Chef Harold Baker has worked in top-notch kitchens since he was a 16-year-old dishwasher at the International Market Square in Minneapolis. The Louisville native’s past employers include the Piedmont Driving Club in Atlanta, Chateau Elan Winery and Resort in Braselton, Georgia, and, locally, the Galt House and the Westport General Store. Five years ago, the 50-year-old chef opened Gary’s on Spring, 204 S. Spring Street with his childhood friend Guy Sutcliffe. At Gary’s, Baker is still very much a hands-on chef. “I am in the kitchen every day the restaurant is open,” he said. “The sauté line is set up so that 70 percent of the dishes flow through me. I set the speed and rhythm of the line. It’s hardcore, but that’s the only way I know how to work.”
Continue reading Chef Q&A: Chef Harold Baker at Gary’s on Spring