Sous Chef Series: Scott Gallegos’ Grilled Bacon, Peanut Butter & Jelly Sandwich

Chefs, Meet, Sous Chef Series

When asked about his favorite food, Scott Gallegos, chef de cuisine at Muse at the Corcoran in Washington, D.C., is quick to respond. “Good old-fashioned buttermilk fried chicken,” he says. Despite being raised in a food-centric family, he can’t help but admit a weakness for Southern specialties.


That doesn’t mean he overlooks his roots, though. After graduating from the Culinary Institute of America in December 2010, he decamped to Tuscany for four months, teaching at a cooking school there. He returned to the States and joined the team at Muse, where he has worked since.


“I almost never cook at home,” he admits. But the sandwich he shared with the latest edition of the Sous Chef Series, a winning combination of peanut butter, jelly and crisp bacon, is something he and his culinary school classmates used to make in their off-hours. “Ironically, though we were in culinary school, we never had any food around at home,” he says. “I guess you could say this sandwich was born out of necessity.”


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