Meredith Bost’s 10 Question Interview: Mess with it ‘til it tastes good!
Meredith Bost from Resident Diner is bringing her drool-worthy flavor combinations, creative concoctions and unique take on the all-American classic hot dog to the Project Host food truck. We are so excited for the opportunity to work with her. Learn more about Meredith and her cooking styles and inspiration!
Tell me about yourself. Where are you originally from? How long have you lived in Greenville? Where did you go to school?
I am a Greenville native. I’ve lived here my whole life with the exception of a brief detour to Beaufort, SC for a bit after high school. I grew up at the end of Woodruff road when it was just cow pastures and went to Mauldin High School.
When did you decide you wanted to be a chef? What drew you to the culinary world?
I don’t know that I ever really wanted to be a chef in the traditional sense, I feel like grizzled line cook is more my vibe. All my early jobs were hospitality related but never in the kitchen, at the same time that’s the area I was always drawn to. Kitchens in restaurants are always more fun than front of house. You can cut up and joke around, play your music and pass time on slow days making up weird food ideas with your buddies. Eventually I decided I should just work in the kitchen instead of hanging out in the pass through.
How would you describe your culinary style?
Controlled chaos? Wing and a prayer?….I don’t know, I have no formal training so my thought process has always been, just mess with it ‘til it tastes good. My own personal style mostly comes from nostalgia I think, trying to recreate something that brought me joy at some point and wanting to share that feeling.
Do you have a signature dish?
I know everyone in the south makes pimento cheese, but I am particularly proud of mine.
Who or what are some of your culinary influences? Do you find inspiration in people, experiences, restaurants, etc.?
I feel like Mashama Bailey at The Grey has nailed everything I would love to provide from a space if only I had more skill, a longer attention span and was more mature. Elevated comfort food that’s sourced locally, it’s gorgeous food but presented in a way that’s still accessible in a space that’s sharp but not intimidating. Also, Mason Hereford from Turkey and the Wolf, I feel like every great idea I think I have he’s already done and done better. I really like the idea that great food can come in different packages. Fancy doesn’t always equal better!
6. Name three kitchen tools you can't do without!
Yikes, that’s hard…Food processor cause I shred a lot of cheese. Emulsion blender cause who doesn’t love to make a sauce….aaand a Bluetooth speaker cause a kitchen can’t vibe without the appropriate jams.
7. What made you decide to work for Project Host?
Tobin asked and I feel like I’d be inclined to do anything that nice fella asked of me. Actually, I have had the good fortune of working with Project Host folks at different events in the past and on top of doing amazing work in our community they’re all also really amazing people. I closed a restaurant in May and not too long after this opportunity came up and I am beyond grateful. Really fells like I landed a dream job. To get to do something you feel good about along side people you genuinely enjoy working with everyday is amazing.
8. How has working at Project Host shaped/changed your view of Greenville?
It’s encouraging to come in everyday and see different faces volunteering in the soup kitchen and dropping off donations. Knowing there’s folks out there committed to their community. I’m also learning more about other services available in our city and that hopefully as our city grows the access to aid is as well.
9. What has been your most memorable moment as a chef?
Man, I am a goldfish so it’s hard for me to recall specific memories. I will say that this business has introduced me to some pretty amazing people. Not just other folks in the business, this town is full of some truly talented people and most of them are as lovely as they are gifted. I’ve also made some great friends who started out as customers and that has been pure gold. It’s a tough business that can break you down mentally and physically, but when someone stops you to say they invited their family out to spend their birthday with us or a couple wants to have their anniversary there because they had hotdogs with us on their first date.. stuff like that makes it all 100% worth it. That feels really special.
10. Any fun tips or tricks for a beginner chef?
Everything’s hot, everything’s sharp… Aside from just being careful and thoughtful in your process so you don’t hurt yourself or someone else, have fun! Life is hard, but work doesn’t have to be if we do it right. Cooking should be fun and a creative outlet. Most of the time there’s not a lot of mistakes in a kitchen you can’t come back from, you just mess with it ‘til it tastes good.