Chef Bob Cook is the Chef de Cuisine of Artisan Meat Share under Chef Craig Deihl in Charleston, SC. Bob and I had to chance to talk before dinner service one night at sister restaurant Cypress, and you’ll notice that the sounds from the kitchen get louder as our interview progresses. This man isn’t phased. He’s been in kitchens since his mid-teens, and so those sounds are just the sound of home to him. As someone who has staged in his kitchen -- worked for free to learn some skills -- I want to know what he looks for in a cook, what’s next for his new line of condiments, and why he can’t get enough fish sauce.

As a bonus, though, I'd like to share a recipe I've been making ever since this interview; it's become my weekday lunch! 

Suka Bean Salad

2 cans of your choice beans (I like black-eyed peas and black beans, but any beans will work), rinsed and drained
6 oz. frozen white corn (1/2 small bag)
1 whole cucumber, peeled and finely chopped
3 stalks celery (w/leaves), finely chopped
1/4 c. olive oil
1/4 c. Burnt & Salty Coconut Suka

Combine together and refrigerate at least 1 hour before serving to allow flavors to marinate. Can be served alone, as a garnish for fish or chicken, atop a salad, or as a "cowboy caviar" with tortilla chips. Enjoy.