Team Spotlight: Chef Micah Cook
Chefs Jennifer & Tyler Lyne regard team member Chef Micah Cook as their “Secret Weapon.” In fact, when COVID sunk its claws into New York City and the Lynes decided to take advantage of the house that was for sale next to Chef Tyler’s sister in Ross Bridge in Hoover, Alabama, Chef Micah didn’t hesitate to drop his glamorous culinary life in the Big Apple and head to the Magic City with the Lynes. “We have worked together for many years years now and he was our right hand in NYC,” says Jennifer. Tyler agrees, adding, “There is that saying, ‘Everyone has two families: The one they are born with and the one they choose.’ Micah is FAMILY. He is the secret weapon who handles so many details that make a dinner service happen—he is the guy. We are truly privileged to call him friend. We are brothers for life!” Learn more about a chef who is at the beating heart of the Tasting TBL team … Micah Cook.
Where are you originally from? Give us a snapshot of your childhood and upbringing.
Born in Maryland on the Chesapeake Bay, I remember crabbing for blue crabs and the Naval Air Force base near our house where we could watch air shows. We moved just south of Raleigh, North Carolina, when I was around 7 or 8 years old. I have one older brother and two younger sisters (the youngest was born while we were in North Carolina). My parents cooked almost every meal, so we ate lots of different things and were always encouraged to try new things.
How did all of your travels influence your relationship with food?
I have always loved cooking for the simple fact that I love eating. Traveling the world has been amazing as it relates to being able to try genuine food from other cultures, rather than American-imported fare in the style of another culture.
What are your earliest memories of the kitchen?
Cooking with my parents and grandmothers. My dad's mother loved to bake and made lots of varieties of cookies, breads, and cakes, as well as ice creams. My mom’s mother always wanted us to be involved in anything she did, so with me showing interest in the kitchen, she always loved having me help.
When did you know that you wanted to pursue a culinary career? Was there an ‘aha’ moment or was it gradual?
It was semi-gradual. I originally planned to go into architecture, but my high school was unable to get computers for the drafting classes and it was during the coming of the digital age of drafting. So not having any experience with AutoCAD would have put me behind had I pursued it in college. Fifteen minutes from my parents home, the Culinary School at Wake Technical College opened as the first culinary program in the entire state, so I got my start there. I got my degree in Culinary Arts as well as certificates in Baking & Pastry Arts and Hospitality Management.
What was the first dish you made prior to your official culinary career that you really wowed yourself with—let’s call them the greatest hits from your teenage years…
Can't say really ... I was pretty experimental in my early years, playing around with flavors and ideas. When I decided to cook dinner, I’d use whatever mom bought or whatever we had on hand and what ended up on the plate would be new to us all.
Tell us a bit about the trajectory of your career after culinary school.
My first job was at a sushi restaurant, then I worked everywhere doing almost everything: pizza places, high-end Mexican cuisine, bar & grill food, Italian restaurants, poolside cafes, country clubs, hotels, catering …
It has very much been a “who you know” first and then proving “what you know” path. From job to job or city to city, every action has stemmed from a network connection or a friend’s introduction leading to a new move.
Was it hard to leave the exciting elite culinary world in New York City to join Tyler & Jen in Alabama? What was that transition like pre-move and post-move?
Definitely a bit hard ... New York City is full of such strong energy and liveliness that nowhere else really compares. Tyler and Jen are family to me, though, so I'm always happy to be with them wherever we may be. It was kind of an all-in move situation. I mean, it became the plan to move to Birmingham on a Monday; so the decision was made, then I packed up and left the following Saturday. So it happened very quickly.
Have you found any favorite Birmingham spots?
Yes! My favorite spot so far is a taco truck called Taqueria Juarez. It is amazing. And when I discovered it, I went four times that week. Carnitas and beef cheek tacos are my go-to!
When you’re not working, what do you do for fun during your Covid-era introduction to Alabama?
I've been trying to play some golf weekly since, living right here in Ross Bridge, there are four courses basically in my backyard. And to be honest, Dave & Buster’s on Wednesdays are definitely a thing—half-price games! [Laughs]
What do you like most about Tasting TBL?
I think what I like most is the freedom to do whatever we want. It’s probably the first time in my career where we can own total creative control. From the style of cuisine, choice of food, and presentation to mood and atmosphere ... I mean we can literally do whatever we want without anyone to answer to, so it’s lovely.
What is a goal you are still aiming to achieve?
I'm looking forward to having a few spots in which the operations are being handled by me on a multiple-location level.
What is something that most people would be surprised to learn about you?
I was on the Fuquay Varina High School Step Team, and we were state champions! I was also a pretty amazing soccer player in high school, always leading the season in goals and yellow cards. [Laughs]
What are bad recommendations, misguided assumptions, myths, or terrible trends you hear about or see in your area of expertise? Bust the myths for us.
Putting oil in the pasta-cooking water doesn't do anything except keep your pasta sauce from sticking to your pasta.
What one to three books have most greatly influenced your life and how?
How to Win Friends and Influence People by Dale Carnegie — It’s amazing on every level. I probably read this book seven or eight times and will continue to reread it.
The 4-Hour Work Week and The 4-Hour Body, both by Timothy Ferriss — I love the 80/20 “short-cut” ideology to everything he does.
Modernist Cuisine by Nathan Myhrvold — It contains every bit of knowledge you could ever want to know about food and more.
Paint me a random snapshot: a treasured memory that brings you joy.
It was my birthday about 3 or 4 years ago and I was in Paris. My girlfriend works as a cabaret dancer on the Champs-Élysées, so after they finished dancing for the night, she invited all of her dancer friends to a nightclub to celebrate my birthday with us. We all meet up and get instant VIP access to L’ARC, which is a world-famous nightclub owned by Lenny Kravitz that has a convertible roof which opens up to view the Arc de Triomphe right at the tip of the Champs-Élysées. It was me and about seven or eight female cabaret dancers, along with multiple magnum bottles of Grey Goose and Dom Pérignon until the sun came up! I couldn't have felt more like Leonardo DiCaprio!
What are your pet peeves?
A hang nail or a rough nail end is my worst pet peeve, or a piece of laundry coming out of the dryer inside-out. I want them ready to fold right out of the dryer.
Share with us a white lie that you have told.
That I enjoyed the meal while in all honesty I planned to never come back because it was so bad! [Laughs]
If you could choose another profession, what would it be?
Architect
Favorite movie, show, or TV series?
I'm a big movie guy. My favorites include Snatch, City of God, Fight Club, Who Framed Roger Rabbit, and Space Jam, of course.
Favorite band(s)?
Jay-Z, Bob Marley & the Wailers, The Fugees ...
If faced with the prospect of facing your last day on a death-row sentence, what would you request for your last meal?
I would request an all-you-can-eat buffet … because I can eat forever!