What’s the most challenging cooking technique out there? What makes a great cut of meat? What's the science behind sous vide? Is it true that local food is better for you?

Ever wanted to pick the brain of a local chef? Later this week, Editor Ali will interview Chef Bert Sheffield of Sovereign Remedies (29 N. Market St.) about his training, passions, and all things food science as part of the Summer of Science series from Asheville Museum of Science – and we want to add your questions to the mix. 🥘

Even though AMOS isn’t currently open to the public because of COVID-19 restrictions, they’re still bringing science to the community twice a week through this series of interviews with local + national greats. Interviews air on Facebook + YouTube, and this one will be pre-recorded and released in three weeks. Bonus: It will also include a cooking demonstration. We’re already feeling hungry.

Here are a few things to know about Chef Bert –

He’s originally from Louisiana, and has lived in Atlanta, GA, and Johns Island + Charleston, SC.
His first job was at a pizza joint when he was 14. He’s also worked at The Spotted Trotter Charcuterie, Sauced, and 4th & Swift in Atlanta.
He’s passionate about butchery + charcuterie and exploring different cooking techniques + styles.
He loves incorporating local ingredients that tell a story about the animal or vegetable and where it’s from.

Now it’s your turn. What questions do you + your family have for Chef Bert? While you’re mulling them over, check out AMOS’s other interviews – including a chat on archaeology, medicine + geology with Dr. Bruce Minkin and a talk with Thom Green from The Hemlock Restoration Initiative – here.

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