Not many chefs (or regular folks for that matter) can say they have achieved their life goals, but R.J. Cooper is well on his way.
“One goal was to be nominated for a James Beard Award, another was to be on ‘Iron Chef’ in some point of my career, and I want to open up a restaurant that I’ve been thinking about for 20 years,” the executive chef tells Yeas & Nays.
Cooper, who won the James Beard Award in 2007 while leading the kitchen at Vidalia, will kick up the competition next month as the challenging chef on the new season of the Food Network’s hit show “Iron Chef America.” Even though he couldn’t spill too many details about the show, Cooper said it was a pretty intense and fun experience.
“It was the fastest hour of my entire life. It wasn’t intimidating, but the first three minutes of the show — you are frazzled, then, when you get into it, you’re in it and there is no turning back,” he said.
So with two goals down and one to go, and after six years of “blood, sweat, and tears” at Vidalia, Cooper said, “it was time [to go out on his own] and this is my dream.”
He’s taking the 24-course tasting menu concept he created at Vidalia and will be serving it up his style at Rogue 24, a 52-seat eatery in Blagden Alley in Mount Vernon Square.
“Rogue 24 is my baby, my primary place, my home for the rest of my life,” he said. “It is where I get to cook and create what I want to.”
You can watch Cooper prepare some of his creations on Nov. 28, but you’ll have to wait a little longer to taste them at Rogue 24. It’s scheduled to open next spring.
