Inside the Kitchen: Seven Questions with Bas Rouge's Harley Peet

I come from a family that had 150-year-old meatpacking plant in northern Michigan. Growing up, my mother was a phenomenal cook; my father was a trained meat cutter. She made amazing pies, mostly cherry and apple, and she would use lard from the packing plant in her crusts. When I first tried making a crust, I just smashed it down on the counter. My mom told me, “Whoa, slow down. You have to develop a touch for this.” That’s when I realized food is very delicate. It all requires a manipulation that must be taught, learned, and practiced.

It’s an avenue for artistry and creativity. Our palette is a plate, and our paint is the food.

To do everything I can to empower my team and give what I can give them by being the glue and the cheerleader. That way, they can be endlessly creative and passionate about what we do together.

The French Laundry. It’s a little unobtainable for me right now (in terms of getting there, getting a reservation, and the cost), but I would love to get there someday.

Less is more. Simplicity wins the game when you have phenomenal products. That is a demonstration of skill, because there’s nothing to hide anything under.

Texas-style barbecue, especially offset-smoked pork shoulder.