Kelly Franz
Going down memory lane with Magnolias Uptown Down South chef
Kelly Franz is the chef de cuisine at Magnolias Uptown Down South, where she has worked for six years.
Franz has done charity work for Meals on Wheels, Darkness to Light, and is proud that she has cooked for two Guerrilla Cuisine dinners.
Q: What's your first food memory?
Chef Kelly Franz
A: My father always cooked Sunday brunch for us (and still does), and he'd always let me try to help, although back then I'm sure I mostly just made a mess.
Q: What do you cook at home?
A: I love cooking at home, just not for myself! Some of my neighbors and I trade weeks cooking for the group on Tuesday nights. So far, I've been really impressed with the food, and we always have a great time.
Q: What mistakes do you see home cooks make?
A: Over cooking and over/under seasoning are the two problems I find most. Most recipes need instinctive adjustments, and some people aren't willing to play around with flavors and temperatures.
Q: What's your favorite cookbook?
A: Magnolia's executive chef Don Drake gave me a cookbook titled "Raw" as congratulations once, and I love it. The authors are Charlie Trotter and Roxanne Klein, and the concept and science of only consuming raw/organic everything is really fascinating and complicated (and expensive!).
Q: What made you decide to become a chef?
A: I was 17, working as a server at a restaurant in Columbia, and my favorite part of the job was chopping parsley! I asked the GM if I could move into the kitchen, and I became so passionate about learning more that I decided to move to Charleston and go to culinary school. Chef Bill Stacks got me the job at Magnolias while I was still in school, and the chefs there have taught me discipline and leadership without stifling creativity, which makes me want to keep learning.
Q: Favorite kitchen gadget?
A: I'm very particular about my whisk.
Magnolia’s sits in a busy section of East Bay Street.
Q: What do you feel is your greatest accomplishment as a chef?
A: Teaching new tasks, discipline, leadership and passion to the people around me, and learning from each of them every day.
Q: Who is your favorite chef outside of Charleston?
A: Charlie Palmer. He is an American institution and a culinary icon.
Q: Who is your favorite Charleston chef?
A: Sean Brock of McCradys. I'm very impressed with what he's done for McCradys, and the amazing work he's doing with molecular gastronomy. He's definitely someone I'd like to work with (and pick his brain).
If you go
What: Magnolias Uptown Down South.
Where: 185 East Bay St.
Contact: 577-7771, www.magnolias-blossom-cypress.com.
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