Spring is in full bloom and we’re thrilled to announce our April Chef of the Month – Junior Chef Carter Hull! Chef Carter is 13-year-old from Austin, Texas who shows us all you are never too young to be passionate, positive, and chase your dreams. Although Chef Carter is young in his career, he has been very successful, speaks eloquently and is wiser beyond his years! Plus, he tears it up in the kitchen, this is going to be a month of food you won’t want to miss. Read more about our first Junior Chef below and stay tuned for some of his amazing recipes!
I was born in Austin, Texas. I currently live in Austin and am in 7th grade.
2. What are 3 things most people don’t know about you?
- I am a twin, we are fraternal so we don’t look alike plus we have nothing in common not even hobbies. We are basically complete opposites.
- I am involved in student council a lot and I am also a boy scout, whenever we go on campouts everyone always asks if I can cook. I usually I say no because I don’t want to be a full-time chef on cookouts.
- I am starting to learn how to speak Chinese, not a lot of people know this because most people learn how to speak Spanish.
3. What is your favorite kitchen tool in creating your dishes?
I would probably say my chef knife and my cutting board. The dishes that you are cooking always vary but your chef knife and cutting board stay the same. I feel like they are really important and my favorite tools to work with.
4. What are some cool things that have happened to you since you were on Kids BBQ Championship?
The biggest thing that happened was that my school district asked me to create a barbecue sauce recipe that they wanted to use. So I did that and now all the middle and high schools in my district use my barbecue sauce recipe, I am known as the BBQ guy.
5. What is your sharpest sense out of the 5 senses?
I think probably my sense of smell. You only have one pair of eyes but your sense of smell is like having eyes on the back of your head in the kitchen. When cooking something, smell is really important.
6. What advice would you offer aspiring chefs?
I think the biggest piece of advice I would give aspiring chefs is to be you, be courageous and do what you are comfortable with. To start the best thing is to be you and put you on a plate. And as you get better and have more experience you can expand from that.
7. What is one culinary tip every chef should know and perfect?
I would probably say learning how to make deviled eggs is important. It is pretty easy but you can do them so many ways and they are very versatile. Plus, regardless of your skill level, deviled eggs look fancy and sophisticated.
8. What features are important to you when selecting your Chef outfit?
When I first started I stayed around aprons. But as I have grown a little as a chef, I moved over to chef coats because they look more professional. So right now, I am into the chef coats.
9. Favorite ingredient to work with?
I think my favorite ingredient is probably potatoes. You can do a lot with them and they are a great ingredient to work with and to have in the kitchen. You can do so many things with potatoes, grill, roast, and go so many directions. I like to experiment with potato dishes.
10. Best Dish you have ever made thus far in your career?
That’s really hard. I think my family’s favorite dish is a dish I make and it is basically little steaks on top of potatoes with roasted asparagus. All of the components are simple but the way you put it together is what makes the difference. This dish is really elegant.
11. Who is the person you like to cook for the most?
I think my family or younger kids. My family gives me good constructive criticism especially if I make something completely out there they still give me positives that it tasted good. Also, I like cooking for younger kids because I think it helps inspire them. Kids can do hobbies besides play sports and I think cooking is such a good skill to have. I like being a part of their culinary journeys.
12. Where do you see yourself in the next 5 years?
Well, I haven’t really thought that far. But I really see myself going back to basics, solidifying a good base of what I have done in the past 5 years. Go over what I do well and what I can improve on. For now, I am looking towards some kind of culinary school.
Stay tuned for more from Junior Chef Carter! Want to be our next Chef of the Month? Apply here: http://bit.ly/2oOndGV.