Everyone knows Hot Springs Arkansas for it’s hot water springs, horse racing, and beautiful lakes. But Hot Springs also has over 300 restaurants, most of which are national chains and franchises. While there are a few privately owned restaurants and eateries, only a handful offer locally grown products. The farm to table movement is slowly spreading across Hot Springs. At the forefront of that movement is Chef Angela Nix, Executive Chef of Superior Bathhouse Brewery and Distillery.
As part of my Chef’s Spotlight series, I sat down with Chef Nix for a one on one Q&A session that will give you some insight into a great chef.
I had the pleasure of meeting Chef Angela (Nardi) Nix via a mutual friend. I was told that she has a passion for creating great food. After our first conversation I could tell our friend was right.
A graduate of El Centro College in Dallas, Texas, Chef Nix has worked in kitchens of the Arlington Hotel and the kitchen of Oaklawn Racing, which supplies food to all the restaurants and eateries at the track.
So what makes a little girl want to grow up to become a chef? Well, for little Angela Nardi it was watching her grandmother take fresh vegetables from the garden and turn them into delicious meals. If that wasn’t enough, having an accomplished chef for a mother certainly fueled her fire. Angela also spent time at the household of Alex Hampo, another great chef. Being surrounded by so much talent and inspiration, it seemed fitting that Angela become a third generation chef. When I asked if there was any pressure coming from a family of chef, her answer was yes. ” I have a little pressure to live up to the Nardi name and being from a family of chefs”. I believe she is handling it quite well. It also helps that earlier this year, Angela Nardi married Chef Zach Nix, a great chef in his own right.
Here are a few questions from our conversation.
Next Level: “Describe your menu at Superior Bathhouse.”
Chef Nix: “It is eclectic pub fare. Nothing is deep fried.”
Next Level: “How do you come up with your recipes?”
Chef Nix: “I use as many local ingredients as possible to create fresh flavors. I want to show what Arkansas has to offer. I want to hit all areas of the palate.”
Next Level:
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What is your biggest pet peeve when it comes to food and cooking?
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Chef Nix: ” Inconsistency”. ” From preparation, to service, there has to be consistency.”
Next Level: ” Being married to a chef, is their any friendly competition at home in the kitchen?”
Chef Nix: ” There isn’t competition. We learn from each other. We both have techniques that we both excel at.”
Next Level: “What is the best advice you have been given as a chef?”
Chef Nix: ” I was told by Chef Alex Hampo to never overcomplicate a dish. When its done, it’s done. Know what you want to accomplish with the ingredients and don’t over think it”.
Next Level: ” What do you feel is a common mistake young chefs make?”
Chef Nix: ” Not learning basics like knife skills and plating. Young chefs need to be sponges and absorb all they can. Don’t think that you know everything”.
Next Level: ” What advice would you give a young chef trying to make their mark in the culinary world?”
Chef Nix: ” Never serve a dish that you wouldn’t serve to your own mother. Give your customers the same respect”.
That advice has been passed on to Chef Nix’s sous chef Lindsey Bennett. Lindsey has been with Superior since its kitchen opened just over a year ago, and is a great young chef herself. I asked Lindsey to describe Chef Nix with one word. ” Organized” was her answer. ” She is all about sticking to the recipe, and being organized”. So when I asked Chef Nix to describe Lindsey with one word, her choice was ” focused”. “No matter how busy we are, or what is thrown at her, Lindsey always stays focused and calm”. When you visit Superior, I suggest you try the Gumbo served over cheese grits, it’s Lindsey’s recipe.
The only way a busy chef gets time off is to have a great crew that can be trusted to stay focused and function when the executive chef isn’t there. Chef Angela Nix definitely has that crew at Superior Bathhouse.
I hope you have enjoyed this brief look into the life of one of this state’s great young chefs. I want to thank Chef Angela Nix for sitting down with me and being an open book. I also want to thank Superior Bathhouse Brewery and Distillery for opening its doors and giving me this. opportunity. Superior Bathhouse Brewery and Distillery is located at 329 Central Avenue in Hot Springs, Arkansas, on bathhouse row.
I highly recommend the great food and atmosphere at Superior Bathhouse. Be sure to meet Chef Nix when you go, and tell them The Next Level sent you!
I want to give a huge thank you to the photographer who did the photos, David Yerby. He is an award winning photographer who does excellent work. You can see more of his photos and contact him at http://www.davidyerby.com. will not be disappointed.
The NEXT LEVEL 