cuisine Modern Margarita is more than margaritas (although those are quite tasty!). The restaurant dishes out gourmet street tacos and a variety of delicious dips and bites, all under the helm of Judd Cummings, chef and director of kitchen operations. GROWING UP, WERE YOU ALWAYS FOCUSED ON A FUTURE IN FOOD? While I did grow up helping my mom make dinner every night, I was more focused on sports, playing rugby, lacrosse and even competing on my school’s ski team back in New York. In fact, I played Division 1 lacrosse while in college, where I studied political science. And while I worked in several kitchens during school, even running one at one point, once I graduated I took a very different road, to say the least. I chose to enter the military, joining just after September 11, 2001 and serving until 2011, including tours in Afghanistan and Iraq. HOW DID YOU MAKE THE MOVE TO FOOD? Once I completed my service, I was ready for a drastic change. I applied and was accepted to the French Culinary Institute (now the International Culinary Institute) in New York City. While there, I was able to complete an externship at the iconic Le Cirque, and eventually worked at Mario Batali’s Babbo, then Dinosaur Bar-B-Que, where I spent several memorable years growing the brand throughout the Northeast. WHAT LED YOU TO ARIZONA AND MODERN MARGARITA? Believe it or not – a whim! When I heard a friend was coming to the Valley to check out the growing culinary scene, I hopped in my car and drove the 2,500 miles here to see it for myself. What can I say? The food revolution in Arizona impressed me, and I wanted to be a part of it. I joined Modern Margarita and its family of restaurants late last year. WHAT DO YOU HAVE IN STORE FOR MODERN AS YOU MAKE THE MENU YOUR OWN? By this summer, expect some more sustainable ingredients, some quirkier menu spotlights and maybe even a little more seafood, one of my favorite proteins to experiment with for my guests. WHAT WOULD OUR READERS BE SURPRISED TO KNOW ABOUT YOU? Though I might not look it, I am an avid gardener. Right now, I have thyme, basil, sage, mint, tarragon, oregano, pepper, tomatoes and more growing in my backyard. That’s a huge reason we want to use more sustainable and local ingredients in our menu items when we can; many of us are already doing so in our own homes.
CHEF CONVERSATIONS In the kitchen with Judd Cummings of Modern Margarita BY ALISON BAILIN BATZ PHOTO BY MARK MORGAN
Modern Margarita, 5410 E. High St., Phoenix; 602.795.8111; www.modernmargarita.com
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