In the Kitchen with Chef Francois Castro

It may be intimidating to some to take on the role of executive chef at such an established restaurant as Black Sheep in Five Points, but if anyone is up to the task, it’s Francois Castro. He served in the Marines as an engineer and began his career in foodservice after leaving the military. “The kitchen tends to be called a brigade because it’s modeled after a military hierarchy, so I found comfort in it,” Castro says. His first boss, at a restaurant in Jacksonville called Crush, was a Marine who let him peel onions and potatoes after his shift as a food runner. From there, Castro worked his way up to garde-manger and then lead line cook. He has been at Black Sheep for two years and was recently named executive chef for the restaurant. We caught up with him as he juggled a bevy of kitchen tasks prior to dinner service to hear more about his culinary philosophy at the restaurant and at home.

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How do you put your own imprint on a restaurant that has a loyal following and is known for its high caliber of food and service?

Castro: This has been the hardest subject as a newly appointed chef at such an iconic operation. Black Sheep has been the home of numerous talented, up-and-coming chefs and cooks. My goal is to continue developing Jacksonville's young talent as well as play a role in our community. As a young chef, I value Jacksonville's charisma and feel that my work ethic will pair well with the restaurant.

What changes would you like to implement while keeping some of what guests love about Black Sheep?

I would love to educate our community more about our intimate business and what goes on behind the scenes. Food translates to culture, traditions and history on a multitude of levels. From farms providing our produce to the technical aspects in the kitchen, we chefs input our values onto our food. Every customer sees the end product of our dishes but does not realize the skills required by those cooking the food or how many hours a farmer invests to grow phenomenal produce. The science behind agriculture is truly beautiful and somewhat lost in our everyday routine.

What 5 ingredients do you always have at home and why?

Eggs, garlic, shallots, thyme and butter. As traditional as these are to French cooking, all of these are extremely versatile. Garlic, shallots and thyme can turn just about anything into a beautiful sauce. Butter and eggs can be applied to both sweet and savory dishes. Meats as well as vegetables can be enhanced with a simple basting mixture of garlic and thyme.

Find Chef Francois in the kitchen at Black Sheep Restaurant, 1534 Oak St., Jacksonville, 904.380.3091.