The Chefs Without Restaurants Podcast – Episode 66 25 Years at Crook’s Corner Restaurant – A Conversation with Chef Bill Smith

chef bill smith of crook's corner restaurant in chapel hill, nc

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On the show this week, I have chef Bill Smith. Bill was the chef at Crook’s Corner in Chapel Hill, North Carolina for 25 years, before retiring in January 2019. I wanted to talk to Bill about his time working at Crook’s Corner, and what he plans to do now that he’s retired. Bill’s always been an activist. Many of his employees at the restaurant were from Mexico, and have become like family to Bill. He’s been talking about immigration, and trying to find ways to support those former employees. Mexico has become one of his favorite places to travel to.

We also talk about food. From his Atlantic Beach Pie, to the famous Shrimp & Grits that Crook’s Corner helped put on the map. Bill has authored two cookbooks, been nominated for a number of James Beard awards (and won one), and was the owner of the Cat’s Cradle music venue.


Bill Smith


Bill’s Instagram

The Crook’s Corner Website

Read more about Bill here

Bill’s cookbook Seafood in the South




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Chefs Without Restaurants Founder Chris Spear of Perfect Little Bites

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Outro music provided by podcast guest Dylan Ubaldo (check out Toyomansi)

Intro Music: District Four by Kevin MacLeod

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