The Food Journal and Food, Nutrition & Science

An alliance between The Lempert Report and The Center for Food Integrity

In the Kitchen with Chef Andy Husbands

In the Kitchen with Chef Andy Husbands

In the Kitchen

March 25, 2012

Chef Andy Husbands is the award-winning chef and owner of Tremont 647, a Boston-based restaurant serving adventurous American cuisine with global influences. A James Beard "Best Chef" semi-finalist, Andy competed in the sixth season of Fox Television Network's "Hells Kitchen" with Gordon Ramsay. When he's not in the kitchen at Tremont, Andy is on the BBQ trail with his award-winning team, iQUE. His new cookbook, Wicked Good Barbeque, reveals Andy’s competition techniques, recipes and grilling secrets.

What is the main focus of your cooking?

Our approach is letting the natural ingredients shine while developing layers of flavors that enhance and compliment the elements.

Is there a particular nutritional focus of your menus?

At Tremont 647 we use very little cream and butter. This is how I personally like to eat, and we feel our customers do to.

What is your relationship with local farmers?

We heart local farmers. I try to use them as much as possible. With the spring and summer seasons coming, I am very excited to see what comes our way. Metro Ped is fun since they deliver via bike. Red Fire Farms also. 

Are you incorporating locally grown foods into your dishes? How?

I try to leave a lot of flexibility in our menus, so I can change the menu with what is available and comes in.

What are the major concerns today of your readers when it comes to healthy cooking at home? And how are you addressing them?

Regarding Wicked Good BBQ, this is a BBQ book with a focus on live fire cooking. We believe you can eat anything, in moderation, and the meals in this book take time to get a quality product.

How important is sustainability?

Extremely. We define sustainability as being good for the community and resources. We are constantly trying to get better and better at this.

What steps do you take toward conservation in your meal planning?

Using local, using less, and making the right amount.