"People connect over a meal. Food brings people together, and food is tied to your memories and what comforts you... As a chef, that's easy to see and understand. We know what goes into each slice of bread, the life cycle of every ingredient that made it on to a plate, and what it's like to work 12 hours for something that's gone in five minutes but hopefully creates this moment of happiness."
Adeeba Khan is the co-owner of Shu Shop, known for its array of sakes and Japanese whiskeys, artfully delicious menu offerings, and clandestine ambiance. Shu Shop -- and Adeeba -- were already beloved downtown mainstays pre-pandemic, but it's her resourcefulness, adaptability, and dedication to staff and community that has made this nightspot shine brightest during dark times. https://youtu.be/xxisS_0PqF8
"I was just a kid and didn’t know what my career would be, but in hindsight, [my summers around Pawley's Island] was teaching me how to be a chef — how to think about where food comes from, the hope of that food — gathering it, cooking it, and sitting at a table with my family to eat it."
“Write out your plan. Attempt to execute it. Adjust. Revise. Adjust again. Having your own restaurant means you must be willing to grow and change at the same time. But it’s a good thing.”