This is part one of Lori Midson's interview with Eli Odell, executive chef of Highland Tap and Burger. Read part two of that interview, in which Odell dishes on hammering eighty pounds of wings and the Deadliest Chef.
Eli Odell came into the world 35 years ago, delivered by a midwife in a cabin in upstate New York built by his father -- a hippie -- with no running water and no heat. Shortly thereafter, the cabin turned to ash when the adjoining sauna decided it was a good time to spark a fire. This is not where Odell became fascinated with food, cooking or the kitchen life.