Now working in Chicago at Publican Quality Meats, Missy Corey was recently interviewed by Chicago Reader about her years working at Fore Street and Duckfat and competing on Chopped.
The chef, Sam Hayward, he’s a Beard Award winner. I had the pleasure of working with him for about two years. And after working with all that great product, since I never went to culinary school, I really wanted to learn more refined technique. Duckfat’s Rob Evans, another great Portland chef, took me on. He had worked for [Thomas] Keller, so he was very technique- and product-driven.