Interview with Corie Allison, Sous-Chef at Fuse
Corie, what is your background?
I’ve worked management in many different corporate restaurants and pretty much hated every second of it. I dreaded going to work every day, but it gave me some good experience. I was looking to leave the restaurant business for good until the day I caught wind of a new place opening in downtown Augusta that was offering something very different. I went in, had an impromptu interview with the chef when construction was nearing the end, and fell in love. Since then, Fuse has been my home, my family, and my source of inspiration to be better every day.
How long have you worked with Chris? How did that come to be?
I’ve worked with Chris for about 3 years, ever since he came over to Fuse 1.0 and inherited me as his sous-chef. Things were a little … dicey at first, to say the least. We are both extremely strong-willed, stubborn, and hard-headed so, needless to say, we butted heads. A LOT. We’ve since become great friends and partners and have learned to lean on each other throughout the madness. It’s been a completely insane 3 years, but totally worth it. I’m glad to have him on my team.
The theme of Bella’s April issue is “action.” How do you interpret “action” in what you do?
Action is everything in a kitchen. The importance of a sense of urgency and the ability to multi-task cannot be understated. We are constantly moving and creating things that, maybe at the beginning of the day was just a random thought, but by 5:00, is now on the menu. It’s really something special to see those moments go down. Then after all that prep action, service is when you really get to see some action. And we live for it.
Where do you want to go with food that you have never been before?
I’m really getting into fermentation and would like to see more of that introduced back into society’s diet. The fermentation and aging of foods brings a level of depth most of us aren’t used to anymore, but don’t realize we’re craving until we get into some. I’m doing some at-home ferments like sauerkraut, kimchi, pickles, hot sauce, etc. to study up, and hope to one day have our own fermentation station. It’s really just circling around back to the beginning, to the food we used to eat before refrigeration. Which ironically, seems to be a relatively new concept in restaurants.
Pimento Cheese Recipe
You Will Need
- 8 oz softened cream cheese
- 2/3 cup sour cream
- 4 tbsp mayo
- 8 oz sharp cheddar (freshly grated is always best!)
- 2/3 cup roasted red peppers
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- salt to taste
In a food processor, mixer, or by hand, blend softened cream cheese, mayo, and sour cream to a smooth consistency without lumps. Add smoked paprika and garlic powder.
For a more dippable consistency, add shredded cheese and chopped red peppers and pulse in a food processor until blended. Add salt to taste.
For a thicker spread, just fold in shredded cheese and chopped red peppers, and add salt to taste
Refrigerate leftovers and enjoy!
