Philosophy Behind Savage Skillet
Here in the Deep South, people may be Catholic or Baptist, or die hard SEC football fans, but the unedited truth is, food is our religion. It is the heart and soul of all we do, from birth to death, in every consolation and celebration, it brings us together and solidifies us as a community again and again.
All the best food (and music) are in someone's home kitchen or in a backyard you've probably visited. Respect and recognition of the sense of community provided in those places and by those experiences inspires and informs all I do in my business.
It is my belief food shouldn't be confusing, overwhelming or intimidating-it should accommodate our needs, both physically and socially. Foods of all kinds, healthy, hearty, ethnic, or comfortable can be accessible, affordable, and achievable.
My approach is often a little wild, slap dash, rustic, off the cuff. The food industry often sees this view as savage, but I embrace the reality that anyone can learn the skills of most trades. Unbridled enthusiasm and wreckless abandon, however, cannot be taught.
A kitchen without a good cast iron skillet and a sharp knife should reexamine its purpose. Always learn, grow, and feed the passion that is community.
Meet The Chef
Tara Pederson graduated from Auguste Escoffier, an institution emphasizing hands on farm to table education and practical kitchen skills as well as classical training, with a degree in Culinary Arts.
She began her culinary career under award winning chefs David Bull and Jason Stude at Second Bar and Kitchen in Austin, TX. From there her skills have been honed across cuisines in a number of versatile settings, from fine dining to catering, diners and food trucks. She has a great passion for seasonal cooking, local ingredients and purveyors.
Not only did Tara receive Level I I sommelier certification from the International Wine Guild and Cicerone certification, but she has studied under and worked for Black Star, Jester King and St Arnold breweries, Fall Creek Winery, Argus Cidery, and Garrison Brothers distillery.
In addition, she has extensive experience working both as a seasonal field employee and in recipe development for several Texas farms, including Skinny Lane, RRR, Coyote Creek and Bernhardt Farms.
Tara established Savage Skillet in 2017.