Josh Eans, a chef at Blanc Burgers & Bottles, shares his culinary must-haves. He knows a thing or two about buns.
JENNIFER HACK { ink }
Who he is: Chef and part owner of Blanc Burgers & Bottles
How long he’s done it: about a year and a half
Prep work: At 21, Eans had an epiphany: He wanted to go to culinary school so he could one day open a restaurant.
“It was just out of the blue,” he says.
Eans is living his dream, seven years later. In May 2008 he opened Blanc Burgers & Bottles, a gourmet burger bar at 419 Westport Road, with business partners Eddie Crane, Ernesto Paralta and Jenifer Price.
Chop, chop: “Every day is different,” Eans says of his job.
His duties include training chefs, catering events and perfecting recipes. Only occasionally does he fill in as a line cook.
Check, please: Blanc is expanding. A Leawood location opened in February, and a Lee’s Summit location will open in November.
Here, Eans shares his day-to-day essentials, from go-to kitchen gadgets to plain ol’ H20.
Watch Eans cook
What: Eans and three other local chefs give live cooking demonstrations at Step Up to the Plate for ALS, a fundraiser for the Keith Worthington Chapter of the ALS (also known as Lou Gehrig’s disease) Association. Expect live music and a raffle.
What: Eans and three other local chefs give live cooking demonstrations at Step Up to the Plate for ALS, a fundraiser for the Keith Worthington Chapter of the ALS (also known as Lou Gehrig’s disease) Association. Expect live music and a raffle.
When: 7 p.m. Friday
Where: Berg Event Space, 1525 Grand Blvd.
More info: stepuptotheplateforals.com
Cost: $75 per person if you’re under 30, $100 if you’re over.
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