In The Weeds 001: Chef Blake Larson

Blake Larson, Chef and Co-owner of Flock Dining in West Union Ohio, is a culinary force with a journey as diverse as the dishes served. Born in Ohio but having lived all over, Blake’s passion for cooking emerged during a time of self-discovery, turning a necessity into a calling. Influenced by chefs like Grant Achatz and Matty Matheson, Blake's approach to food is both creative and precise, driven by a love for community and connection. Whether leading a kitchen or navigating challenges like a restaurant fire mid-service, Chef Larson’s resilience and innovative spirit shine through.

Where are you from originally? 

I was born in Ohio but have never lived in a place more than four years. I moved to Scotland when I was 3 and the moves haven’t stopped! I’ve lived all along the east coast including Canada. 

Favorite Food(s):

Red Thai curry, and Mac and cheese 

Favorite Chef(s):

Grant Achatz & Matty Matheson 

Favorite Food Memory or Meal: 

I would say my first stage shift. I had never worked in fine dining before, but I remember walking onto the line and thinking “I have absolutely no clue what’s going on, or what that smell is, but I would like to stay here.” 

I first knew I wanted to be a chef when: 

I didn’t. Cooking came to me at a time when I needed to learn how to love myself. I’ve always been an incredibly competitive person, so the career choice suited me, but I would say the love for it came when the craft became more than a competition, when it became a connection. 

If I weren’t a chef, I would be: 

honestly, probably not still here. I’m grateful every day for what the kitchen has given me. 

My first job was:

An art teachers assistant for students with developmental disabilities.

Why I love my job, in three words:

Food. Connection. Community.

If I could have dinner with anyone, past or present, it would be:

My fiancée , and I get to, almost every night. 

Origins and Inspirations

Can you share the story behind your journey into the culinary world? Who or what inspired you to become a chef/cook?

I was on a path of recovery and ended up in Canada, wasn’t ready to leave and had to enroll in school in order to get a working visa. The only school enrolling at the time was culinary school. I didn’t care for the cooking aspect but I fell in love with the community and friendships I had made. Then the competitive side kicked in and that took me to a place that molded me. I was introduced to fine dining. Something clicked and I fell in love. 

What’s a dish from your childhood that you still think about, and have you ever tried to recreate it in your kitchen?

My Nanny’s potato and dumpling soup. Up until the last few years it’s always been waiting for me upon arrival. Now my fiance and I make it often on cold & rainy days.

Creative Process

How do you approach creating a new dish? Can you walk us through your thought process from conception to plating?

Everything is like a math equation, except I’m horrible at math. I just imagine this is how mathematicians feel, ya know? When I first began creating dishes I read and reread The Flavor Bible & The Flavor Matrix. Each component needs to hold hands. Each component needs to stand alone. And together. At Flock we base our menu off of what the farm has each week which makes the creative process extremely ephemeral & exciting while forcing us to think on our feet constantly. 

What’s the most unconventional ingredient or technique you’ve used in your cooking, and how did it turn out?

I once encapsulated a sous vide quail egg with trout mousse & rolled and toasted almonds in the shape of an egg. Conceptually it needed fine tuning but the flavors were there. I’ll try again, someday. 

Challenges and Triumphs

What’s the biggest challenge you’ve faced in the kitchen, and how did you overcome it?

I became the executive chef of a large French restaurant as a 23 year old queer woman. My staff was all men, most older than myself.

Can you share a memorable story of a time when a dish or service went spectacularly right (or wrong)?

One time at the French restaurant, our oven was serviced pre shift, by 6pm that evening the dining room filled with smoke, the oven caught on fire. Service moved upstairs as firefighters took care of the situation. The show must go on. 

Personal Insights

Your motivational quote for other cooks/chefs: 

“If the desire to write isn’t followed by the act of writing, then the desire is not to write.” -Hugh Prather

My advice to future culinary pros:

Anyone can learn. “Hard work beats talent unless talent works hard.”

What are your 5 most recent songs you streamed?

Marathon-Marlon Craft

Hot Shot-Norman Sann

BOZOS-Marlon Craft

Tit for tat-6lack

Memories&data-Diveliner

Something you do in your off time that relaxes you and something that you have a blast doing:

Hang out with my dogs & fiance. But honestly, if we aren’t in a kitchen we’re sleeping.

• If youre in the restaurant & bar industry, current or alum and would like to be featured, shoot me an email at fire@dontburnthefood.com. Cheers!