Chef Change at Bussaco: ‘I Say Brussels Sprout, You Say Brussels-Sprout Leaves…’

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Matthew Schaefer, who was excited to be cooking at Bussaco when it opened, has left his post at the Park Slope NBCer and has been replaced by sous-chef Kevin Adey, another Le Bernardin alum. Owner Scott Carey tells the Feed, [Matthew and I] had a hard time agreeing on how to morph the menu in a way that would answer some of the needs of the neighborhood He was sort of a purist, a little more artistic: He was using Brussels sprout leaves, whereas I wanted to use whole Brussels sprouts. A shame, but like Stephen Hanson said, you gotta hug those customers.

New Chef at Bussaco [Feed/TONY]