As we prepare to open our doors at 1440 Multiversity, we’d like to introduce you to some of the amazing folks you’ll meet during your stay on campus.

First up? Kenny Woods—the man behind our fabulous farm-to-table cuisine.

Kenny Woods
Age: 26
Hometown: Tucson, Arizona
Role at 1440: Executive Chef

What was the best part of today?
Waking up, sitting on the back porch in my noise-canceling headphones and meditating, then getting to work. It was just a perfect way to start the day.

What’s the weirdest job you’ve ever had?
Dishwashing at 15 with a bunch of pretty inappropriate coworkers.

If you could trade places with anybody in the world, who would you pick?
For one day, I would trade with some kind of three-star Michelin chef somewhere in the world. Only for a day, though, because I don’t want to live in that kind of stressful environment.

And then on the flip side, I would love to trade places with somebody who owns a very private, cool mountainside cabin somewhere in Alaska. That would be awesome—with a river that you can fish in—just to kind of know what it’s like to live on the really simple end of things.

What is your favorite word?
I don’t have one straight-up favorite word, but I do love the three-word phrase—mise en place—and that’s French for “everything in its place.” It’s just kind of a way to live your life—knowing what’s going on, staying in the moment. When you translate that to a kitchen, it’s success.

What’s one thing everyone can do today to make a real difference in the world?
Everybody living by treating people how you should be treated—we’ve all heard that before. Preparing fresh food at home. These days we have lost touch with the concept of “the home cooked meal.” Processed foods have taken over our meals. Knowing where your food comes from and what its ingredients are is so crucial to making the world a better place. If we all spend a little more time cooking fresh food, we would have less worries about what we’re fueling our bodies with. Get hands-on with your meals.

Jazz, rap, or classical?
I can appreciate all of them, but if we’re talking about listening to one genre for an extended amount of time, it’s probably jazz.

What would you love to have for dinner tonight?
I’m probably leaning towards green chicken curry because it’s kind of a go-to (for me).

carrots
Print
Confit Tricolor Carrot
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hrs
 

“I love the technique of confit. To be able to cook an ingredient in its own natural juice brings a different appreciation. This enhances the overall depth of simple ingredients. The carrots would be an amazing side dish for roasted seasonal fish, braised chicken, or grilled tofu.”       —Chef Kenny

Course: Side Dish
Servings: 2
Author: Kenny Woods
Ingredients
  • 2 cups carrot juice (organic or fresh)
  • 1 orange, juiced (organic or freshly-squeezed)
  • 2 tbsp butter or 3 tbsp olive oil
  • 2 tbsp raw honey or agave syrup
  • 3-4 medium tricolor carrots scrubbed. Save tops if in good condition.
  • 1 pinch sea salt
Instructions
  1. In a saucepan heat the carrot juice, orange juice, half of the juiced orange, and raw honey. Whisk all ingredients together. Do not allow juice to boil—this will cause the juice to separate.

  2. Simmer over your stove’s lowest heat. Reduce by half (takes about 35-45 minutes).

  3. After carrots are cleaned, cut them into 2-inch rings.

  4. Melt the butter in a wide sauté pan over medium heat. Once the butter’s foam subsides, add the carrots and a pinch of salt. Toss once to coat the carrots in the butter and add all the reduced carrot juice. Cover the pan and cook on medium-high heat, stirring the carrots occasionally. Check the doneness of the carrots after 6 or 7 minutes.

  5. Cook for 5–7 more minutes, depending on size and desired texture. Suggested served al dente.

  6. Garnish with the remaining reduced carrot juice and trimmed carrot tops.

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