Chef Scott Peck is a culinary talent with more than a decade of experience in the kitchen. His early childhood interest in cooking started with peeks over the family stove but evolved into a professional curiosity that led to an executive chef position at the beloved Loveless Cafe in Nashville, Tennessee. Scott’s first foray into cooking for others came about as a result of him and his family indulging in their shared love for breakfast foods.
“We would probably do breakfast for dinner three times a week at my house growing up,” Scott says. “That’s why I think I started off simple—like most young kids—with cooking scrambled eggs. Sometimes, they were actually scrambled, and sometimes, they were just burnt, but we all have to start somewhere.”
Scott’s affinity for all things breakfast still holds strong in his own home today as well as in the kitchen at Loveless Cafe, and cast iron has been along for every step of his culinary upbringing. A 12-inch cast-iron pan has been a staple in Scott’s family kitchen, and he carried it over with him into his professional career.
“Our household frequently cooked with it,” he says. “In the ’80s and early ’90s, when nonstick pans were not as popular, cast iron was considered the original nonstick pan, and we used it for our go-to dishes like pan-fried chicken, cornbread, and more. In the restaurant, we found that traditional nonstick pans just don’t offer that good of a sear. They don’t maintain heat well either once you put something into the pan.”
It was easy for Scott to take his fondness for these sorts of cooking tools as well as tips and tricks he’d learned in his childhood kitchen and apply them into a rewarding profession. After honing his skills and gaining experience in the restaurant industry, Scott joined the Loveless Cafe team in 2012. He initially worked under a talented chef (also from the Nashville area) who specialized in Cajun cuisine; the chance for Scott to expand his culinary acumen from him was priceless. When the chef eventually moved on, Scott was given an opportunity to showcase his skills by leading the team himself.
“There are a lot of staff who’ve been here 10 or more years,” he explains. “People come here and tend to stay, so I hustled really hard and earned my current spot, working my way through the ranks. Now, here I am at my own 10-year anniversary. I feel like I haven’t stopped learning, and the Loveless team is so supportive.”
“Dutch ovens are my most versatile pieces.”
Outside of Loveless Cafe’s kitchen, Scott’s personal collection of cast-iron cookware includes more than just the aforementioned 12-inch skillet. Several other pans can be found in his collection, including a variety of Dutch ovens he taps for different needs. “That big skillet is my workhorse,” Scott says. “I have a smaller, shallow skillet I use for quick sears, but the Dutch ovens are my most versatile pieces. I use one of them for baking sweets, and the others are great with their lids for braising and roasting.”
Beyond his appreciation for quality cookware, Scott also believes in the preservation and continuation of Southern culinary traditions. He meticulously sources local, seasonal ingredients, ensuring that the time-honored flavors of the South shine through in every dish. From crispy-crunchy fried chicken and ultra-fluffy biscuits to rich, savory collard greens, each recipe is developed with care and respect for the region’s culinary heritage while also containing unique standout elements that don’t stray too far from the original method or ingredient list.
“I’m lucky in that Loveless Cafe sends me to different culinary classes and experiences,” he says. “I would’ve never thought I’d get to experience a James Beard event or the National Restaurant Association show, and now, I’ve been to things like that a couple times. The team has really invested in me, and my team can continue to grow.”
As Scott’s culinary journey presses on, his unwavering dedication to preserving Southern traditions and his passion for innovation set him apart as a renowned chef in the South. Through his work at Loveless Cafe and his contributions to the culinary community, he’s leaving a lasting impact on Southern cuisine, ensuring that its flavors and traditions are celebrated for generations to come.
One notable dish that emerged from Loveless Cafe’s catering division is the Bacon Balsamic Glazed Brussels Sprouts which Scott has shared with us. Admittedly, there were years in which Brussels sprouts had previously been considered unappealing, but as people learned to cook the vegetable properly, the popularity of Brussels sprouts grew, resulting in the desire for the dish at catered events.
“A lot more people are willing to eat them and actually enjoy them nowadays,” Scott says of the leafy greens. “Our team recognized this and worked to develop a recipe that combined the smoky, savory flavors of bacon with the sweetness and sharpness of balsamic vinegar. Cooking with cast iron is important to our process, too. Its heat retention helps establish that crisp texture and caramelization, because there’s nothing worse than a soggy Brussels sprout.”
- 2 pounds fresh Brussels sprouts,
- washed, trimmed, and cut in half
- 2 tablespoons butter
- ¼ cup Loveless Cafe Applewood Smoked Country Bacon, cooked and chopped
- 1 tablespoon salt
- ½ cup chicken stock
- 3 tablespoons balsamic vinegar, divided
- Fill a medium stockpot about three-quarters full with water, and bring to a boil over medium-high heat. Add Brussels sprouts to boiling water and blanch for 1 to 2 minutes. (Be careful not to overcook.) Drain Brussels sprouts.
- In a 10-inch cast-iron skillet, melt butter over medium heat. Add Brussels sprouts; cook, stirring occasionally, until golden brown, about 6 to 8 minutes. Add bacon and salt; cook for 2 minutes.
- Add stock; cook for 2 minutes. Stirin 2 tablespoons balsamic vinegar.
- Transfer Brussels sprouts mixture to a serving dish, and drizzle with remaining 1 tablespoon balsamic vinegar.
These addictive Brussels sprouts can pull double duty as both a mouthwatering appetizer and a showstopping side.
Follow them at @lovelesscafe on Instagram or discover more of their amazing offerings at Loveless Cafe. For this recipe, take a look in our September/October 2023 issue at southerncastiron.com.
