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David Krog is sous chef at Erling Jensen: The Restaurant.
Title: Sous chef, Erling Jensen: The Restaurant
Age: 37
Hometown: Tampa, Fla.
Who or what was your first cooking influence? My first influence was necessity. I came from a latchkey background. My grandmother raised me. She worked till 6. I got home at 3. There was a necessity of learning to cook quick. And then also her being a diabetic, I learned to cook for her.
What was the first thing you ever cooked or baked? I think I burned up my sister's Easy Bake oven. (Baking) that ... chocolate cake. That light bulb got hot.
What made you decide to become a chef and when was that? It's the only thing I ever wanted to do, period. Fourteen or 15. The minute I walked into a kitchen, it was over.
What was your first food-related job? I poured water at CDB (restaurant) in Tampa, Fla.
What was something important that a fellow chef taught you? (Erling Jensen) There's nothing too big and there's nothing too small that we won't do as chefs.
What is the David Krog style? I am contemporary Southern, definitely nouveau redneck.
Describe a dish you created. A mano de leon scallop with a basil habanera sauce. Add Sambuca.
What do you cook or bake at home, if anything? Nothing. Ask any woman who has opened my refrigerator. There is exactly one half a stick of butter, some random to-go boxes from Murphy's and P&H and at least six beers.
What's your favorite food? Cheeseburgers.
What's your least favorite food? Snails.
Erling Jensen: The Restaurant is at 1044 S. Yates; (901) 763-3700.
Michael Donahue: (901) 529-2797; donahue@commercialappeal.com
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