Detroit is the essence of flavor and swag topped with culture and drizzled in confidence, and our food is the reflection of just that. When it comes to the culinary arts, few things are as captivating as witnessing a chef embark on a new journey, exploring uncharted territories and pushing the boundaries of their creativity. Chef Chris McClendon is currently making waves in the culinary world with his innovative approach to the craft. Known for his exquisite flavor combinations and immaculate technique, Chef McClendon has recently embarked on an exciting new culinary journey that promises to delight food enthusiasts and challenge his own skills as a master chef.
With a background spanning over two decades in the culinary industry, Chef McClendon has honed his skills and carved a niche for himself, creating extraordinary dishes that not only intrigue the taste buds but also tell a story. As an artist in various forms, including acting, music, and illustration, cooking came naturally to him. He quickly realized that he had a natural knack for the culinary arts and embarked on a path that would shape his future.
In his latest chapter, Chef McClendon has taken on the role of Executive Chef at both Petty Cash and Kuzzo’s Chicken and Waffles, two esteemed establishments catering to the diverse tastes of their clientele. His involvement with these restaurants came about through a genuine connection with the Bartell Group partners. Having witnessed their dedication to the community and their commitment to culinary excellence, he was drawn to their vision. When an opportunity arose to join the team at Petty Cash, he seized it, recognizing that the timing and circumstances were aligned with his own culinary aspirations.
Over the years, Chef Chris has gained a wealth of experience working under master chefs, cooking for athletes, and traveling the world. These experiences have shaped his approach to cooking, allowing him to develop a deep understanding of different flavors, ingredients, and techniques. With a firm grasp of the fundamentals, Chef McClendon has transcended the need to prove himself in the kitchen. Instead, he focuses on creating dishes that are an expression of his experiences, a fusion of his culinary journey and personal memories.
“At this chapter I’ve officially reached that part of my career, skillset, and expression of my art where I truly know who I am. At this point people know who I am, and I don’t have anything to prove. I have 20+ years of experience cooking under Master Chefs and traveling the world. Now I’m at a place where I can express my art through my experiences. Every single dish has a story behind it. This is because I’ve done it long enough to be competent in it, but also express my experiences through food.”
Chef Chris’s philosophy and approach to cooking are deeply rooted in love. His food emanates from a place of personal connection, be it an experience shared with a loved one or a cherished memory from the past. His commitment to authenticity and staying true to his own culinary voice is what sets him apart from the trends and fads that often dominate the culinary scene. He understands that the best art comes from a place of genuine expression, and that’s exactly what he brings to the table.
When it comes to staying inspired and continually innovating, Chef Chris relies on his vast repertoire of experiences and flavors. Rather than following the crowd, he chooses to be the flow, drawing inspiration from his own journey and infusing each dish with his unique perspective. While he remains aware of current culinary trends, he doesn’t feel compelled to conform. Instead, he takes inspiration from new ingredients or techniques and transforms them into something that resonates with his own culinary style.
“I try not to go with the flow. I just try to be the flow. I don’t worry about what they are doing. I only cook food that is personal to me. I don’t really care what the trends are right now. If there’s an ingredient that is being utilized or I haven’t heard of before or I didn’t think of utilizing immediately, that doesn’t mean I won’t necessarily use it but I will bend that ingredient to my will and make it taste like something that I’ve had in the past.”
As Executive Chef, Chef McClendon understands the importance of maintaining a cohesive and efficient team in high-pressure kitchen environments. Through fostering open lines of communication, implementing effective training programs, effective planning, and instilling a sense of trust among his crew, he has successfully managed multiple teams, all while ensuring that the kitchen consistently produces food of the utmost quality.
“The food is going to get even more unique. The ingredients are going to become more off the beaten path. But the beautiful thing about it is going to come with education. It’s going to come with a sense of excellence because my staff is going to be extremely knowledgeable with every ingredient where it comes from and how it’s produced.”
As Chef McClendon continues to push the boundaries of his culinary prowess, his exciting new journey promises to be a source of inspiration for aspiring chefs and food enthusiasts alike. Through his dedication to mastery, exploration of international flavors, and commitment to sustainability, he is not only creating exceptional dishes but also challenging the conventional notions of what it means to be a chef.
While Kuzzo’s remains closed while the menu and vision is revamped, foodies don’t have to wait long to see what Chef McClendon has up his sleeve. June 20th will be the soft rollout for the new menu at Petty Cash and Chef McClendon promises flavor, fun, and a whole lot of expertise in each plate. To stay abreast of all the details for both restaurants and Chef McClendon’s journey follow him on Instagram @itschrismcclendon.
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