|Brioche French Toast with Warm Strawberry Compote|
This year, B. Tillman got a brand new name and a brand new chef in Cameron Cheney. Formerly Cookie Bar & Grill, B. Tillman is shaking things up on the Savannah food scene and Chef Cameron is killing it daily (and now on Sunday for brunch!!). Come on, just look at his food!! #DROOLING. Run, don't walk, to B. Tillman today...but before you do...get to know a little bit about Chef Cameron Cheney below...
Chef, B. Tillman
CLUTTER FURNISHINGS & INTERIORS: When did you know you were born to cook?
CAMERON CHENEY: I wouldn't say that I was born to cook. When I was growing up, I thought I was born to be a lawyer. I cooked to get through college and then realized five years into my English Literature degree that I was more passionate about food than the written word.
CF&I: Who are your culinary influences?
CC: Hugh Acheson, obviously. And Julia Child - I appreciate her unpretentious approach to a field riddled with pretention and condescension.
CF&I: What is your favorite meal to prepare?
CC: I love searing fish of any kind, specifically scallops. When someone asks me what my favorite color is, my reply is the color of a perfectly seared scallop.
CF&I: If you were on Iron Chef, what mystery ingredient would you most fear?
CC: Razor clams. They are delicious and unique, but their shells are super brittle and difficult to plate beautifully.
CF&I: What was it like working for Hugh Acheson?
CC: Life changing, eye opening. He changed how I approached cooking and heightened my passion. He was like that high school teacher that made you love Faulkner.
CF&I: If you could work in any chef's kitchen, past or present, whose would it be?
CC: Auguste Escoffier, as far as past chefs go. Presently, I'd love to cook with Thomas Keller.
CF&I: What is your guilty pleasure?
CC: McDonald's Chicken McNuggets. And Combos.
CF&I: Describe B. Tillman in five words.
CC: Honest, unpretentious, eclectic, familial, and FUN!