World Class chef, in our own backyard!

(CBS42)
(CBS42)

[lin_video src=http://eplayer.clipsyndicate.com/embed/player.js?aspect_ratio=16×9&auto_next=1&auto_start=0&div_id=videoplayer-1372023849&height=480&page_count=5&pf_id=9624&show_title=1&va_id=4110714&width=640&windows=2 service=syndicaster width=640 height=480 div_id=videoplayer-1372023849 type=script]HOOVER, Ala. (WIAT)- Taking a trip down into Brock’s at Ross Bridge is a an experience in fine dining; however, most diners are not aware that they’ve stumbled into Marx Gary’s own working art studio.  He uses the kitchen as a culinary canvas, creating dishes from whatever he lays eyes on.  It’s been a long transition for Gary and Brock’s, as they have tried to make their dining experience more comfortable and accessible.  “When we first opened, it was more celebratory, and people looked at it as only that,” says Gary.  “It was nothing else.  So, you came to your anniversarry or on Mother’s Day, and then we didn’t see you again for a year.”

If you taste some of the concoctions Gary whips up, you already know he’s a fantastic chef; however, he won’t tell you just HOW good he is.  He’s worked in five star restaurants from New York to Las Vegas, learning under such famous food wizards like Chris Hastings (“Iron Chef”).  “On a resume, yes it’s there, but I don’t want people to try and connect me with those people,” says Gary.  “I don’t want people to connect me just with that.”  The connection he DOES want, is with his creativity.  One of the most popular items at Brock’s is the watermelon salad.  The recipe Gary uses, isn’t one that he learned from one of his many stops along his journey.  he simply looked around the kitchen, saw a surplus of watermelons, and let the wheel start turning upstairs.  “At this point, I understand what people like and what they don’t like,” he explains.  “Being a chef is like an ego driven thing.  Once you understand that it’s not, then you’ll understand what people will like and what they won’t.”

As for what’s next behind the scenes at Brock’s, Gary says he’s open to trying anything.  “Whatever comes next, whatever’s on the horizon, we’ll be more than happy to take care of it.”

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