Bryce & David’s Tips

With thousands of out-of-towners descending upon Austin this week for SXSW Interactive, Film and Music, we thought it the perfect time to catch up with two of our local Festival chefs for a glimpse of the soundtracks and software that fuel their culinary creativity-in, and out of, the kitchen.

DAVID BULL

First up is James Beard award nominee and former Iron Chef America competitor, Chef David Bull. After a star-studded career at some of Texas’s finest restaurants, Bull opened Austin’s downtown fine-food trifecta — Congress, Second Bar + Kitchen and Bar Congress — all three of which have taken top honors in many polls and surveys.

What’s on your iPod when you’re in the kitchen-any go-to soundtrack to keep those culinary inspirations flowing? Typically TOOL is on my iPod or at least in my head during production-we let the crew decide the music selection for the day, and if it doesn’t create the right “tone,” I’ll change it.

On the tech side of things, what are your favorite ‘foodie’ apps-whether for work or just for fun? I was recently introduced to Food on the Table, which is a good one for families. I’m doing a demo with them during SXSW that utilizes the app. I also like Food & Wine’s Best New Chef App, which is a good way to keep track of the BNC family and the new class each year. I also just started using Chefs Feed, which is a chef-driven restaurant and dish guide.

What’s your SXSW strategy? Any bands or parties you’re particularly excited to check out? SXSW keeps us pretty busy in the kitchen, so unfortunately I can’t really plan for a time to get out and see bands. But I do have some parties lined up to go to, and I’m looking forward to a party at Franklin BBQ and the Easy Tiger takeover by Cooking Channel.

Tell us a little about your favorite SXSW memory… We were lucky enough to be part of Ray Benson’s Birthday Bash at La Zona Rosa a few years back and Willie Nelson made a surprise visit along with Robert Earl Keen. They jammed together forever on stage-it was an epic Texas country moment!

BRYCE GILMORE

Named a 2011 Food & Wine Best New Chef, Bryce Gilmore is a classic Austin success story of entrepreneurial drive and determination. After numerous years spent working in kitchens across the country, Gilmore found his way back to Austin and opened his wildly popular food truck, Odd Duck Farm to Trailer in 2009. Shortly thereafter (in 2010), he opened Barley Swine, his brick and mortar concept-and the rest has been history.

What’s on your iPod when you’re in the kitchen-any go-to soundtrack to keep those culinary inspirations flowing? Our pastry chef, Kyle McKinney, does the kitchen DJ-ing and it’s everything from Jennifer Lopez to The Black Keys. Definitely keeps it interesting during prep.

On the tech side of things, what are your favorite ‘foodie’ apps-whether for work or just for fun? This new app that I got to be a part of is pretty cool. It’s called Chef’s Feed. It’s similar to Yelp but the “reviews” are by other chefs and lists where they like to eat. It gives good insight into the best hole in the wall places in other cities.

What’s your SXSW strategy? Any bands or parties you’re particularly excited to check out? My SXSW strategy is to be at the restaurant everyday. We’re going to be serving a lot of out of town guests and we want to exceed their expectations.

Tell us a little about your favorite SXSW memory… I’m from Austin so I’ve been around SXSW my whole life, but I’d say the most memorable was the first SXSW that Odd Duck was open. It was packed and people were excited to be eating great food out of a trailer.

Both Bryce and David will be appearing at the New Taste of Texas VIP Kickoff Event, happening Friday night. David will also be leading a Savory Chocolate class on Saturday.