Photo credit: Jamie Lee
WDoes hat define comfort food? For many, it's not so much the taste as the memory, the memory of cherished family gatherings where elders teach young people about life, traditions, and often cooking.
“Comfort food is probably one of my favorite things, because when people eat this particular food or just eat certain aspects of their lives and situations that they've experienced at home, “I think it's a comforting memory in a way that you can remember and it brings back good memories of home cooking,” said Kari Harris, Quapaw Kitchen Room Chef at Saracen Casino Resort in Pine Bluff. Ta.
Harris learned to cook as a child by helping her mother in the kitchen. Now, Saracen is serving up prime rib, macaroni and cheese, mashed potatoes, and other dishes that may become guests' new favorites.
“We often serve lamb rack, and this is something special for our guests, something they've never had before. Some people have never had that particular type of meat before,” he says. said. “We also offer shrimp and lobster scampi.”
Just as important to Harris as the menu is creating a second home for his patrons.
“Our customers make up the largest portion of the casino,” he said. “They are responsible for keeping the steamship running, so I always want to improve it and make sure they have a comfortable experience every time they come to the casino.”
Harris got her first kitchen job as a student at the University of Arkansas at Pine Bluff. There he worked his way up from dishwasher to head chef in the university's cafeteria. He has made similar progress at Saracens, starting out as an entry-level cook and recently being promoted to his current role.
“Working hard and being able to step up in this industry so quickly is probably one of my greatest accomplishments,” he says, crediting his hard work, mastery of skills, and hard work in the kitchen. He added that he took credit for his promotion.
Seeking guidance from your leaders is also key to success. He said he learned a lot from his predecessor, Deon Thomas, who was recently promoted to food and beverage operations manager, and executive sous chef Tyrone Fox.
“Chef Kali is a great chef. [had] This is your chance to become a room chef in our Quapaw Kitchen. What he brings to the table is patience and a wealth of knowledge about his favorite Southern cuisines,” Fox said. “He mixes a little bit of Italian food into it. I think it's a great opportunity for him. And he's a great guy.”
Harris is currently studying for a master's degree in mental health counseling, and said she hopes to combine the fields of mental health and cooking in the future by “feeding the stomach and healing the soul.”
He added that perhaps being in the kitchen always makes you feel at home and can brighten people's days by providing extra comfort in the form of their favorite food.
“I enjoy seeing the smiles on people’s faces when they take that first bite and when they think about the flavor and taste it,” he said. “When they see that smile, I know I did the right thing.”
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