Food News

The City of Ate Interview: Grape Sous Chef Danyele McPherson on Life as Luscher's No. 2

The Grape's sous chef, Danyele McPherson, sat down with us last week to chat about the life as a sous. Let's just jump right in.

How did you initially get into cooking? Well, I went to normal college - got a degree at North Carolina at Chapel Hill and worked in offices full time, in a cube.

Cubes are fun, huh? No. I made a few customizations to my cube and they didn't like that.

Like what? Well, I stood on the top of my cube and stapled colored folders around the florescent lights to make them a little less harsh. But, they didn't like that. They basically said, "You're trying to be an individual and we don't really need that here."

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Lauren Drewes Daniels is the Dallas Observer's food editor. She started writing about local restaurants, chefs, beer and kouign-amanns in 2011. She's driven through two dirt devils and is certain they were both some type of cosmic force.