FSR July 2023

CHEFS & INGREDIENTS CHEF PROFILE

of the best restaurants in the world and then going to a suburb of Chicago was not necessarily how I saw my life going,” she admits. “But it was either take a job under someone else in the big city, or go o on my own, and being out in the suburbs was an opportunity to go o on my own.” Looking back, Goudie now appreci ates being able to get her “feet wet” in the suburbs as a young chef, because it a orded her the opportunity to evolve

cha with vanilla and a salted honey chai latte with steamed milk, as well as craft cocktails like a raspberry hazelnut mar tini with cold brew, a garden margarita with ginger, carrot, and lemon juice, and a chamomile whiskey sour. “Opening a restaurant, I knew I wanted unique dishes to us, and to drive on nostalgia, evoking feelings and emo tions. at has never changed,” Goudie explains. “I always like to tell a story

more that you will be willing to learn and see what you can do to become better.” “Also, one piece of advice I was always given is never stop learning. e min ute you stop learning is when you should quit,” Goudie continues. “It’s an interest ing industry where there’s always a new technique to learn, something to learn about yourself or your leadership skills, and you should always be reading and researching, and looking at others for

SCRATCHBOARD'S MENU FEATURES BRUNCH, SEASONAL GRAIN BOWLS, TOASTS, AND SANDWICHES.

SMITHFIELD CULINARY (2)

her own culinary style in a safer environ ment and community. “Only 7 percent of executive chefs are female; I think that’s something that people say a lot, but I’m really proud of it,” she adds. “I’m only 31, and being so young, and being an execu tive chef that is female, I’m very proud of that fact, because it’s not very common. You don’t see it a lot.” Goudie created a farm-to-table menu for Scratchboard Kitchen, featur ing rotating seasonal items like cherry co ee cake with brown butter cherry blossom streusel, and a seasonal grain bowl with quinoa, peas, radishes, mush rooms, and smoked honey vinaigrette. The menu focuses on brunch, salads, bowls, toasts, and elevated sandwiches, like the Umeboshi Grilled Cheese with salted blueberries, muenster, and provo lone. A robust beverage program o ers seasonal lattes like a rare tea cellar mat

with my food and make people feel com forted but experience something di er ent at the same time.” In 2022, Goudie joined the Food Network’s competitive cooking show, “Chopped: Casino Royale” as a contes tant, and simply hoped to make it past the rst round. Goudie ended up win ning all three rounds during the episode and became a Chopped champion. When asked what wisdom she would pass on to younger chefs just starting out, Goudie says “don’t be so hard on yourself. at’s so cliché, but as a chef, a lot of us are perfectionists and hyper aware of what we’re producing, and how good we’re doing it,” she says. “And I think that you can only get to a cer tain place by making mistakes; you have to fail in some aspect in order to suc ceed and progress and learn. And I think that the less hard you are on yourself, the

inspiration to take more knowledge and information in to become a better chef and person in the end.” As for the future, Goudie is focused on getting Scratchboard “really steady” and launching a dinner program, but she doesn’t rule out potentially grow ing to more locations or creating di er ent restaurant concepts down the road. “I always went into the restaurant indus try for one goal: to make others happy,” Goudie says. “That’s always the most rewarding thing, what you do for oth ers in the industry. It’s not a self-serving career, it’s more a career to impact oth ers, and help make others go to a place to escape.” “ e most rewarding thing is seeing the e ects your creation has on others, and the joy and community it can create,” she adds. “ e one universal language we have in the world is food.

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JULY 2023

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