Interview with Washington, D.C. Area Rising Star Chef Kyle Bailey of The Arsenal at Bluejacket

Meha Desai: What’s your favorite tool?
Kyle Bailey: An Ice tea spoon 

MD: And a tool you wish you had?
KB: Searzall

MD: Do you have a favorite cookbook?
KB: Heritage by Sean Brock

MD: And what about a favorite food resource?
KB: PerfectLittleBites.com

MD: Who's your mentor? 
KB: Dan Barber, Shea Gallante

MD: How are you involved in the local culinary community?
KB: By supporting local farms.

MD: Your most important kitchen rule…
KB: Cut the edges of labels nicely, because if you are focusing on that level of detail, you will carry that through everything else you do. Also, no whistling!

MD: Favorite dish you’ve ever made…
KB: Ricotta cavatelli with confit chicken, crispy chicken skin, jarred summer tomato, and mozzarella 

MD: Where do you most want to go for culinary travel?
KB: Montreal. The food scene is out of control there right now. I'm excited to go there. 

MD: What's your five-year plan?
KB: I want to continue to challenge myself and learn everyday.

MD: What’s your philosophy on food? 
KB: Eat fresh, eat local, make everything by hand, and extrapolate existing flavors

MD: How would you describe your cuisine in one sentence?
KB: We’re a full-circle restaurant serving farm to table food with an emphasis on beer