Chef Shelly Register

1. If you had to begin a different career, what would you do?
I can’t imagine doing anything else then being at the A Market, but if I absolutely have to pick something, it would be a buyer for Dean and Deluca.

2. What’s your most prized possession?
Integrity.

3. Favorite drink?
I am an aperitif drinker so St. Germain, Champagne or Lillet cocktails are my fave.

4. What advice would you give someone who is interested in becoming a chef?
Stage – or train – under an established chef before going to school. It’s a tough industry and you have to more than love it.

5. Fantasy purchase?
An Alto-Shaam Combitherm oven.

6. What can’t you live without?
Potatoes, bacon or cheese.

7. What’s next on your “to do” list?
I’ve been bringing in some fabulous new products from Bay Area artisan food makers. I discovered some award-winning products at the Farmer’s Market at the Ferry Building, such as Happy Girl Kitchen, LouLou's Garden, Garden Variety Cheeses, Dandelion Chocolate, and Bleating Heart Dairy cheeses. Happy Girl and Bleating Heart I’ve already got in-store, the others will be coming soon.

8. Biggest regret?
Not traveling overseas to work.

9. Cause that you’re most interested/involved in?
Sustainability. We also try to use organic products as much as possible, and recently switched coffee vendors as one discontinued its organic blend. We are excited to now offer a new blend from Stumptown.

10. Your dream day in Orange County?
It would have to be a farmer’s market day. So maybe Sunday at the Great Park in Irvine. I would take my dogs, Roscoe and Oreo, so we could
walk around the park as well. Then I would go to Disneyland until after the fireworks. Maybe I would finish off the evening with poutine, a burger and a barrel-aged bourbon cocktail from 370 Common or I would sit at the bar at Marche and have Champagne and snacks. And I would be driven, like Miss Daisy, to all these places, of course.

11. Favorite place for breakfast?
Blackboard Bistro in Seal Beach. They have the best breakfast tacos, hash browns and pancakes.

12. What was the best day of your life?
My first day of culinary school. That day signified so many things.

13. Last concert that you went to?
The 20/20 Experience. I love JT!

14. Favorite vacation spot?
Any big city where I can eat well.

15. If you had to live somewhere else, where would you like to move?
Manhattan.

16. Favorite books?
Cook books, of course. I have so many they are even in my dresser drawers.

17. Favorite restaurants in Orange County?
In addition to A Restaurant… Marche Modern, Bamboo Bistro, 370 Common, and Roscoes (when they final open in the OC.)

18. Biggest accomplishment?
Aside from profitability, my number one goal for A Market even before the food was to create a sense of community and I think we have achieved that. We have a friendly, hospitable staff and many regular customers that lend to a warm and inviting destination, regardless if it’s grabbing coffee and a scone in the morning, meeting with colleagues or friends at lunch, or helping on a catering order.

19. What’s your biggest fear?
That people will fall out of love with A Market. But we have such a great menu, unique setting and friendly atmosphere, that I hope we’ll only continue to have more locals and visitors fall in love with us!

20. Secret most people don’t know about you?
I am deathly afraid of Lobster.