A few years ago, I interviewed artists and creatives on their inspirations. We spoke about art, music, food, and memories. Life got in the way, and I stopped with the interviews. Like most of you, during this unprecedented time, I began revisiting ideas and projects I had abandoned. At the time, those ideas seemed “too hard” to execute. My interest in how the creative mind works kept surfacing, and I realized that some things are too important to let gather dust. I had to get back to connecting with other artists and creators, folx! Join me in welcoming back Black Fig Food’s Creative Spotlight with Chef Sam Blackburn, where we talk about food, inspiration, and his Nana’s Tuna Salad.

To begin with, I often wonder why we become drawn to do the things that we do and the paths we take. What inspires us to create our art? Do we choose our career path, or does it choose us? As the mind of a creative freely wanders into a magical land, weaving in and out of endless ideas and possibilities, there’s no telling where it will touch down.

A Chef Named Sam

I met Sam within our circle of friends and had the opportunity to work with him for a few months at a local bakery/lunch spot. Like any other foodie and creative cook, he lights up when talking about food. I asked Sam about his journey into the culinary world, and his path seemed kissed by kismet. 

Sam began working as a busboy at Texas Roadhouse at fifteen years of age. His workdays consisted of eating bread, flirting with hostesses, and smoking menthols by the dumpster while taking out the trash. As a rule, menthols during breaks were indeed a must in the cooking world. I’d have many cigarettes after a catering rush, even when I didn’t want one.

Moving Up

Sam then took a job at a Zen 721, which was a new restaurant then owned by Brian Mason. Man, I miss that place.. As he worked his way up from dishwashing to food prep to eventually working the line, he excelled and found that he truly enjoyed the rush of cranking out bomb creations and the camaraderie that came with being a part of a team.

Culinary School

“I remember cutting high school classes to help make lamb burgers at a sister restaurant to 721 during their lunch rush. My dad instilled a strong work ethic at an early age. I wanted to follow in his footsteps and become a lawyer, but after four months working on a liberal arts degree, all I could think about was the kitchen and cooking.”

So Sam dropped out, called his friend Brian, and asked if he could get back into Zen. He returned as a lead line cook and worked at another establishment for a stint before deciding to enroll in culinary school. In 2006, he attended Scottsdale Culinary Institute in Arizona and so began his journey. Here is how our convo went down:

Chef Sam Blackburn and Nana’s Tuna Salad

BFF: Every artist has a method, a ritual of sorts, or a way they approach their creative process. How do you get into your creative zone? 

Chef Sam Blackburn: At home, I like cooking interesting and exciting food that gets me out of my comfort zone. I tend to avoid cooking recipes in my wheelhouse. Because of COVID, I ordinarily order groceries online. But, when shopping in person, I usually look for the freshest ingredients. For instance, I noticed the Hatch green chiles on my way to buy ahi tuna and decided to couple it with a green chile chimichurri, jerk roasted cauliflower, and sunchoke hash. I welcome influences from the weather and the quality of seasonal ingredients and take that inspiration from those elements to build my dish. When I’m cooking in a competition, I look at the competition’s parameters and figure out how I can push the boundaries. 

Secret’s in the Sauce

BFF: Do you have any hidden messages or kisses of love you add to your food?

Sam: Like a secret weapon? Truffle oil! You could say I have a problem with it.  Haha. First, I parboil, chill, and quarter red potatoes. Next, I deep fry them. Lastly, I add them in a mixing bowl with a little garlic, butter, rosemary, and finish with white truffle oil and parmesan. Adding a bit of truffle oil makes a huge difference in elevating every component of the dish. I usually use it as a drizzle. I know I overuse it, but I love it because it gives that “umami” wow factor to a dish. 

Music as Inspiration

BFF: When cooking in the kitchen, I, ordinarily, have music in my ears. I have various playlists separated by genre to match the mood for the meal I create. Early morning breakfast usually begins with my “Nostalgia and Coffee, Please” playlist. Is there any music you like to listen to for inspiration while you cook?

Sam: Yes, usually, varying depending on the day of the week. Sometimes, I’ll listen to old school tunes that I grew up hearing my dad play on repeat. I have a playlist titled “Dad.” He’d listen to a song he loved over and over in the car, and it would just stay with me. John Prine and Dylan, to name a few. Now and then, I’ll message him when I hear one and say, “Hey, remember this one?” By the way, I also have a punk rock mix to listen to when cooking more exciting dishes.

Nana’s Tuna Salad

BFF: What is a favorite childhood dish of yours that has stuck with you all of these years?

Sam: That would have to be my Nana’s Tuna Salad. It’s such an easy dish and not healthy AT ALL. There are no measurements. She taught me how to make it with “sound.” The squishy sound will let you know you have the right amount of mayo in it. Mrs Baird’s Wheat is a must for the bread choice. And you don’t stop there; you have to add more mayo to the bread. Add sweet baby gherkins on the side with Ruffles potato chips, and you’ve got the best meal ever. 

For a vegan version from Black Fig Food, you can find the link here, and it won’t have Nana’s magic!

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Inspiration from the Greats

BFF: Which famous chef, dead or alive, would you love to cook a meal with? 

Sam: I can think of two! The first one would have to be Alice Waters. I read her memoir and appreciated her community work. She has been a huge influence on me. It’d be awesome to harvest veggies with her and cook a nice meal with cocktails for family and friends to enjoy. I’d ask her what she feels her wishes are for future culinarians.

Right now, I feel fine dining is slowly dying. With the era we’re heading into and with what COVID has brought to light, cooking more at home has become more important. I predict that in 30-40 years, there will be a financial reset, and fine dining will die off. People will grow their food, being in touch with local agriculture, and investing in communities. Roles as chefs will shift toward sustainability. 

The second chef from the hardcore cooking side of things would be Marco Pierre White. I want to write and cook a five-course menu with him. He’s my “fire and fury” culinary idol. To Marco, I would ask what his thoughts were on the future of fine dining and whether the industry will be able to adapt to the world post-pandemic. 

The Biggest Inspiration of All?

Scotney, his wife, has been a huge source of inspiration for Sam. Her love and support truly shine through the gift of motherhood and the beautiful photographs she takes of Sam’s food. All food photos in this blog post are the work of Scotney’s. You can find more of her badass work at Garnish Photos and @garnishphotos

BFF: For me, I find it hard to understand that some people have no desire to cook. Do you have a message to those who see cooking as a chore? 

Sam: I think food is extremely important to us as a civilization. I’d suggest you start by getting as close to local foods as possible. Connect with your ingredients. Start a garden, plant something small like herbs. Producing a simple garden will help you build an appreciation for food. Prepare yourself for resilience that’s coming. Learn how to make pasta, get an instant pot, and stay away from fast food.

For more on Sam, you can follow his culinary creations on his Facebook Page, Chef Sam Blackburn, or on Instagram @chefsamblackburn

Sam Blackburn works for the Healthcare Operational Excellence Team for Sodexo North America where he gets to travel the country assisting in Culinary Operational Needs at various healthcare facilities.  Influenced by his great grandmother who was an excellent cook, he knew by age 15 that he wanted to be a chef and loves to try new things in the kitchen.  With 16+ years of experience, he relishes the opportunity to be able to really dig into the ever-changing landscape of the culinary scene right now.  The most important thing to Chef Sam is the continual quest to learn something new every day.