Janay Greene
Title: Line cook at South of Beale
Age: 22
Hometown: Belleville, Ill.
Who or what was your first cooking influence? (Luahn Thomas, an instructor at L' Ecole Culinaire) She was hard-hitting but at the same time really down to Earth. And that's what I loved about her. ... She was very inspiring.
What was the first thing you ever cooked or baked? Cupcakes.
What made you decide to become a chef and when was that? It would have to be in my (beginner baking) class in school. ... I was thinking, "I could do this." It was so much fun.
What was your first food-related job? At Methodist University. I started off salad bar (in the cafeteria) ... and then about a week later, they bumped me up to cooking.
What is something you learned from a fellow chef? (Chef Bernie Murff at L'Ecole Culinaire) He said you don't find a lot of female chefs who are able to lift and do the heavy-duty work that a man can do and that's why a lot of male-driven restaurants or chefs don't want to hire females. But he said I was definitely dedicated and hard working and dependable. So, that's something that I've taken with me.
What do you cook or bake at home, if anything? It's more pastas, casseroles, stuff that will last a week.
What's your favorite food? Doughnuts.
What's your least favorite food? Peas. ... They just don't work for me.
South of Beale is at 361 South Main; (901) 526-0388.
Michael Donahue: (901) 529-2797; donahue@commercialappeal.com
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