Pulled by pork: Hartman leaves Fossett's to focus on BBQ
Fossett’s head chef Craig Hartman has decided to leave the upscale kitchen to devote more time to his recently opened BBQ joint in Gordonsville called the Barbeque Exchange, which has become quite the culinary challenge, he says.
“Seems that I underestimated everything about my BBQ project,” says Hartman. “The upside is that I underestimated the success as well.”
So, why would a fancy food chef trade steak tartare for pulled pork? Looks like satisfying the discerning palates of BBQ lovers is no easy task.
“I think that 37 years in upscale kitchens can make you feel as if you know a few things,” says Hartman, “but what I learned is that I'm still a student of this trade, and I'm definitely humbled by this experience.”