While I was there, Peter Brave would often take me to the side and give me cooking lessons. When I was younger, I was given the opportunity to work in a restaurant washing dishes. How did you get your start in the food industry? His resume includes time as a chef at the Capitol Hotel, and he has been owner and operator of Brave New Restaurant, a TripAdvisor certificate of excellence recipient, for almost 30 years. *Note: Peter Brave, a native of Little Rock, Arkansas, has been a chef for more than 40 years. As an adult, Peter Brave* taught me a lot about the wonderful world of fine dining and helped me to grow all of the skills I was taught at a younger age. In doing this, I realized that what I was doing was actually helping people and that I truly love helping people.Īs a child, I learned a lot of my cooking skills from my mother and my grandmother. Growing up, my grandmother cooked for a disabled veteran’s home and I helped create menus and cook alongside her. What impact did your childhood and your family have on your passion for cooking? Here’s what Tally had to say about his biggest influencers, his plans for Harding dining and a peak at his favorite recipe. He is a two-time runner-up for Arkansas Times Reader’s Choice Award for Best Chef and has been featured numerous times on cooking segments on local television programs. Tally’s culinary career spans 27 years in the Little Rock area where he has served as a chef for several renowned restaurants such as Terry’s Finer Foods, Café 42, Ashley’s at the Capitol Hotel and Brave New Restaurant. He most recently served as executive chef at Verizon Arena in North Little Rock, Arkansas, where he worked for the last 10 years. Tally is responsible for directing the University’s dining program and for creating and executing the menu for events. Tally was hired as the University’s new executive chef in spring 2018. Interview by Jantzen Haley | Photography by Jeff Montgomery |Īnthony J.
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