About Heritage Revival and Chef Andrew Drummond
Detroit,MI
ABOUT Chef Drummond
I got started into cooking a little later then most Chefs. I didn’t grow up with my grandmother hand rolling pasta or washing dishes in a family members restaurant. My passion found it’s self in my early adulthood. When I was a teenager I loved eating out. When I started working and having my own money then I really started eating out. I really just loved food and the creativity that went into it. Eventually I took the leap of faith and quite a job working on computers and decided to start cooking.
Once I got started cooking, I was obsessed. It was all I did. I would get home from work, cook some more, read experiment and go out to eat whenever I could. Eventually I found myself going to Culinary school at Le Cordon Bleu and working two jobs and I Loved it!
After Culinary School is where the real development started to take place. I had a full time job and was was using my vacation time to travel and spend a few days at a time to work in other restaurants. The age old saying really applied. The more I learned, the less I knew.
I was fortunate enough to able to spend some time in some absolutely amazing Restaurants. I had to pleasure of spending time at Elements Kitchen, Fox Restaurant Concepts, Wolfgang Puck, Graham Elliot, Michael Symon’s Roast and Prime and Proper. After spending some time working with many talented chefs and restaurants, it really started to shape my own path that I wanted pursue individually. Eventually lead to here, Heritage Revival Cooking. This is where I am able to bring a taste of what is important to me.
wHAT WE’RE ABOUT
Small farms and responsible sourcing
Quality products Made from scratch
Wood fire cooking
Curing
Fermenting
Smoking
Preserving
HISTORY of Heritage Revival
Flavor-
Salubrious; that is a word that I feel describes much of my cooking. When I’m cooking, I don’t focus on making the healthiest meal, but rather how to find the best means of adding the most layers of flavor. This is more largely contributed by how I source my ingredients then it is how I used them. Often, I seek complexity in my cooking. Fortunately when we use traditional techniques such as curing and smoking foods, we can add this flavor with little time and experience. These concepts are just the tip of the iceberg. When we start to add these techniques to our diets, producing food we find ourselves eating food that is not only packed with flavor, but also more health-centric. The best part of it all; is it is cost friendly.
Hooked on Fermentation-
When my daughter Josie was still just an infant, we found ourselves in the hospital. She had a UTI and the infection fed back into her kidneys. We found out that she had a condition called kidney reflux which made her particularly susceptible to infections. After speaking with quite a few specialists, the general consensus was that she needs to be a regular dose of antibiotics for years until she either grew out of it or she had an operation.
As I researched more about her condition and treatment I grew less accepting of the idea of her being on antibiotics for years. It wasn’t too long after that I came across the book “The Art of Fermentation.” It was in that book that I started to learn about all the health benefits of fermented foods. We began to incorporate more homemade fermented foods into her diet. Eventually, with the addition of these foods, we were able to successfully wean her off of antibiotics and we haven’t had a breakthrough infection since. After so much success with fermented foods in our home, I began to add them to my cooking.
Wood Fire techniques-
Wood fire cooking is a bit of a lost art. Before briquette charcoal and gas grills this is how all foods were prepared. With our use of the oven and other fast means of preparation, we lose flavor and the difference in complexity and texture is uncanny. The smoke provides new layers of complexity and subtle bitterness that provides a richness to your food. Once I became familiar with wood fire cooking, it became my main means of culinary preparation. If I ever have
Testimonials
