Chef Sean Brock of Husk and McCrady's in Charleston was on Charlie Rose last week, and when asked how he got interested in cooking told Rose, cooking is the "only thing I have ever thought about." Also, Brock defends molecular gastronomy against the haters, talks about his work with seed preservation, and says the reason he's in Charleston comes down to one word: rice. 17 minutes of intense Southern food talk, below.
Video: Sean Brock on Charlie Rose
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