Elliot is not a member of staff many of you get to see on a regular basis, as he’s almost always on the back line slinging plates through the dish pit. It’s a noble pursuit in any kitchen, as without a stellar dish staff, your dinner service can easily fall to pieces. Here’s a bit more about Elliot, in his own words:
What is your position in the restaurant, and how did you end up here at Corner Kitchen?
I’m the dishwasher by choice. Every restaurant needs a really reliable dish person and I really wanted to be that here. I actually was on a Facebook group looking for a trans friendly kitchen job and I was pointed straight to Corner Kitchen!
Can you talk a little about what you’re most passionate about outside of work?
I’m really passionate about being in nature and surrounding myself with people I love. My friends are my only family in Asheville so if I’m out and about you’ll usually find me with a huge grin if I’m around them.
Are you an Asheville native, or alternatively what brought you here?
I was born and raised in Greensboro, NC. I had only been to Asheville once or twice before I had met someone (online at that) who convinced me to move up to Asheville in 2014. It’s been one of the best decisions I’ve made.
Are you a big foodie outside of work? What’s your favorite type of food besides what we make at Corner Kitchen? Any recommendations for must-have kitchen items or must-visit food experiences?
I’m kind of a foodie, but you’re more likely to find me chasing down a really good food truck instead of a fine dining place in the middle of downtown. As for favorite type of food…probably breakfast food. I worked at Biscuit Head as a cook for a couple years and I definitely find myself still craving some of their items.
You’re a trans person working in the restaurant industry – based on your experience, what advice do you have for other people who feel like they have trouble breaking into spaces like this?
I guess my advice to the trans community trying to strive in the kitchen is: just try to be as confident as you were when you chose your chosen name. Most of the time, at least in my case for the most part, people in the restaurant industry will accept you; because we’re all misfits at the end of the day. Management usually will be happy to help at least change a name or something on the schedule. Just speak up, and be yourself.