Charleston, SC is calling our name for a visit. Half of FP (Kristina) has a good friend living in the city and we keep reading about its southern charm. Another reason is watching chefs from the city compete on Chopped. After an episode this summer which featured four chefs from Charleston, we reached out to contestant Chef Deljuan Murphy, Executive Sous Chef of Fleet Landing, to learn more about him.
FP: We thought you were great on Chopped.
DM: It was an extremely enjoyable experience. A very long day and a hard time getting on the show.
FP: What was the hardest ingredient to work with?
DM: The hardest ingredient to work with were the clams (but only cause they wouldn’t open).
FP: Oh, those clams! Would you compete on Chopped again?
DM: Yes, I would definitely do it again. I’m planning on it.
FP: How did you get your start as a chef? What do you like most about being one?
DM: I got my start as a Chef when I enrolled at Johnson & Wales. But I was always in the kitchen as I come from a long line of great cooks. The thing I like most is the creativity and the just making people smile with food.
FP: If you could cook with any three chefs in the kitchen, who would they be and why?
FP: When you’re at home, what are some of your favorite meals to cook for yourself?
DM: I am a huge burger/sandwich guy so I love to grill and smoke meats. I also like to build crazy sandwiches such as tea smoked salmon sandwiches with meyer lemon aioli, grilled lamb burger with herbed goat cheese and beef bacon, braised short rib sliders with caramelized shallots, aioli smoked cheddar and homemade sweet sour pickles. Just a couple!
FP: You’re making us hungry! Besides Fleet’s Landing, where are some of your favorite places to eat in Charleston? Or in other cities you’ve visited?
DM: My favorite places in Charleston are FIG for fine dining. Desano for pizza, which is my favorite food. I go to Hom for burgers and Red Orchid for Asian food. As far as other cities, Red Rooster in NY, The Little Goat and Longman & Eagle in Chicago.
FP: We definitely know about Red Rooster! What are some of your guilty pleasures? We call them foodie pleasures, hence the name.
DM: My guilty pleasures would be homemade cinnamon rolls and doner kebabs from Europe (the best sandwich in the world). I’m trying to get them here.
FP: Did you say Europe? 🙂 On the show, we learned that you’re a rapper/entertainer. What other non-cooking hobbies or interests do you have?
DM: My hobbies are gardening, music, art, balancing Sugar Rush (my start up company) with work and making Keri Etheridge happy (did i say that?).
FP: You tell us. Were you glad you said that? 🙂 Thank you so much for your time. We wish you continued success!