Nick Sheley's boss, Chef Payton Curry is hard to catch.
Between his two restaurants, Caffe Boa in Tempe and the newly opened Boa Bistro in Mesa, Curry clocks in around 90 hours per week. Luckily, we were able to nab his sous chef for a quick rundown on the Boa spin-off.
Growing up, Sheley had no intentions of working in a kitchen -- he was more comfortable behind the wheel in a ceramic studio. But when he left his hometown in Ohio and landed in Phoenix, he joined the Boa team and soon fell under the kitchen spell.
Today the sous chef joins us to share his take on Phoenix food trends, yelp reviews and mayonnaise sandwiches.
Always in the fridge: water and a couple of beers. I'm never home and when I do get time off, I eat out.
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What was in your lunchbox growing up? After my parent's were divorced, all my dad kept in the fridge was bread and mayo ... I actually ate a lot of mayo sandwiches. To this day, I'm not all that picky. While I definitely appreciate good food and have learned how to prepare decent dishes, I could actually survive on BLTs.
Next food trend: Foam is everywhere, but it should be interesting to see if it ever hits Phoenix. I'd love to learn how to work with it and how to make it, but at heart, I'm a simple food kind of guy. I think that's why I work so well with and admire what chef Curry does. We have very similar mindsets.
Who do you want to cook for? My mom. I haven't seen her in such a long time and I'd love the chance to cook something and sit down with her.
Who do you want to cook for you? Anyone. I'm so comfortable in the kitchen, but it's really nice having someone else do the work.