Thursday, February 7, 2013 at 9:43 a.m.
In the search for the Twin Cities' best culinary creations, we often come across dishes that stop us mid-bite and force us to reflect on the level of thought and artistry chefs put into their work. The efforts of the chefs are often laborious, and the end results are regularly consumed before the full concept can be appreciated. We've been tracking down some of these dishes to get the chef's side of the story; their thoughts, motivations, and processes. It's our hope that we can give you a deeper insight into the talents of Twin Cities chefs and to have a better understanding of what you're getting when you sit down to dinner.
Chefs are often known for their drive and work ethic. To be committed to a job that requires you to donate your life to it, especially on weekends, takes a special kind of person and Sea Change's Chef de Cuisine Jamie Malone certainly fits the bill. To say that Chef Malone is a driven person is to short sell her accomplishments. At an age much younger than most other chefs given the task of running a fine dining restaurant, she's already done more than many will do in their entire careers.
Chef Malone has a soft yet commanding presence in the kitchen and her attention to detail can be seen on every plate delivered to the dining room. Her current focus at Sea Change is on sustainable seafood, a difficult task for any chef and even more so for a chef in the Midwest. Malone goes above and beyond in this category as she has also been known to advocate the use of sustainable fish not just inside, but also outside the restaurant world.