Chef's Choice: Jeffrey Constance, Hanley's Grille and Tap
|Chef Jeffrey Constance of Hanley's Grille and Tap|
"I started cooking as a kid with my dad," says Constance. "He'd just had a heart attack and had been trying to change his diet. He was home a lot because he couldn't work. I was always close with my dad so that was an opportunity to spend time with him."
|Ingredients prepped for Constance's meatloaf recipe|
During that time, a family friend returned to Belleville after studying at Johnson and Wales University in Rhode Island, inspiring Constance to expand his culinary horizons.
While his friends were rattling the music world, he found success in the less-publicized culinary realm. (This, of course, was before chefs were treated like rock stars.) After an internship at a New Jersey country club, he landed at chef Charlie Palmer's Aureole in New York City. There he learned to apply classic French and Italian techniques to American comfort food, the concept that's his primary influence today.