Sharon Hage's restaurant York Street closed more than two years ago, but when I ask other chefs around the city what their favorite restaurant is, many still say, "York Street."
It was "small, local and chef-driven" before those words and ideas became marketing tools. When she closed her East Dallas gem, it was a sad day for the Dallas culinary scene. We caught up with the Detroit native recently to see what keeps her busy these days.
When did you initially get into cooking? My junior year of high school I started going to vocational school half a day and that's how I really got started. I got my first prep cook job shortly after that. I've always just enjoyed cooking. It sort of found me. I've never thought about doing anything else.
What are you doing now? I started my own consulting company. That's what I do now full time. I do the occasional guest chef if a colleague or restaurateur invites me into their kitchen to share space for a night or an event. I'm happy to do that. I also do private cooking in people's homes on special occasions and parties, but the consulting company keeps me busy.