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Chef Spotlight: Punk Chef Pizza + Bar

Meet the Executive Chef of Punk Chef Pizza + Bar, Chef Cary Carr! The Fargo-Moorhead-West Fargo community is full of talent, especially in the culinary industry. Talented folks from all over bring with them different and unique backgrounds, skills and passions to our area. And we want to take you inside their culinary masterminds. Let’s meet our community’s chefs in our Chef Spotlight!

Chef’s Choice

chef spotlight punk chef pizza bar 2

The pizza of the month for September was called the Funeral Crasher. It’s a fan favorite for both Chef and customers.

Q: When did you start working at Punk Chef Pizza + Bar and how did you find this opportunity?

A: In 2009, I met the then owner of Usher’s House, Nancy at Maxwells in West Fargo, dining with her chef at the time. I started at Usher’s House shortly after and stayed on with the change to Punk Chef Pizza + Bar.

Q: Where are you from?

A: Frazee, MN

Q: What degree or certifications do you have, and when and where did you receive those?

A: I have a Culinary Arts Degree from Le Cordon Bleu College of Culinary Arts in Minneapolis/St. Paul.

Q: Do you have unique education, background or mentor experience that helped you to where you are now?

A: Just the knowledge from working with all my previous chefs.

Q: What dishes/foods/cooking styles do you specialize in?

A: Blending flavors, making unique combos with foods that work well with each other.

Q: In your opinion, what makes a great meal? How do you try to bring that to people?

A: The little things. At some point, everything has been done before, so getting the little things right to make sure it’s as good as it can get.

Q: Are you working on/Have you worked on any special dishes at your current restaurant that you are proud of? Please explain the dish.

A: The pizzas of the month have been fun and bringing back some old Usher’s House classics.

Q: What would you say drives you as a chef?

A: Competition from other local places, going out to eat and seeing how well some of these restaurants execute their menu—that’s what fuels me.

Q: Is there an at-home recipe you could share with our readers?

A: Shrimp Fonduta was a popular chef’s table item I had guests watch me make (at Usher’s House). -Sauté chopped shrimp -Deglaze with a shot of white wine -Reduce by 3/4 add cream and basil -Reduce again by 1/2 and thicken with fontina cheese Serve with grilled toast points.

Q: How did you learn to cook?

A: An infomercial gave me the idea, school gave me the education and experience gave me the ability.

Punk Ched Pizza

01 Main Ave SE Suite 102, Moorhead
(218) 303-1576

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Written by Geneva Nodland

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