Photo by Michael Donahue // Buy this photo
Tim Antignane is operations manager/chef at Automatic Slim's.
Title: Operations manager/chef at Automatic Slim's.
Age: 30.
Hometown: Atlanta.
Who or what was your first cooking influence? I've always liked watching chefs on TV; made me want to do it, really.
What was the first thing you ever cooked or baked? The first thing I remember cooking was with my mom. There's actually a picture of it on Facebook. I'm in a Chicago Bulls jersey cooking eggs at 11 years old.
What made you decide to become a chef, and when was that? When I was 15, I went to work at Joe's Crab Shack. I started out as a busboy and then started shucking oysters and then just kept on moving up the line. That's about it. I loved all that seafood.
What was something important that a fellow chef taught you? Man, I was always told, "It's just food. It's not rocket science."
What is the Tim Antignane style? As far as Automatic Slim's goes, I'm doing stuff from all over the world with a Southern twist on it. Then I throw in my own thing. But I like the Cajun-style stuff. But I kind of got to tone it down because we got so many tourists.
Describe a dish you created. Blackened redfish fillet with a creamy crawfish risotto, grilled asparagus and a herb lemon butter over the top.
What do you cook or bake at home, if anything? I love doing whole tenderloins for my family. Beef tenderloins. It's one step. It's all on the grill. I'll do grilled vegetables and grilled potatoes.
What's your favorite food? Steak. I'm a beef tenderloin guy.
What's your least favorite food? Sardines. ... I just can't do them. They're like super salty. It's just too much salt for me.
Automatic Slim's is at 83 S. Second; (901) 525-7948.
-- Michael Donahue: (901) 529-2797; donahue@commercialappeal.com
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