Top chefs on how they crush their morning routines

The Ladders Hilary Sheinbaum February 10, 2020

Rodney Scott, Pitmaster at Rodney Scott’s Whole Hog BBQ in Charleston, SC, and Birmingham, AL

“Ever since I was a teenager, my morning routine was to finish up the smoking process — that took all night — and make sure the pigs at my family’s restaurant, Scott’s BBQ in Hemingway, SC, we’re ready to be served. Now that I live in Charleston and have my own restaurant, I still do a lot of that but also have a talented staff that helps me do the work. Now my mornings typically start with me catching the morning news and taking a long walk around the small lake that is in my neighborhood. Not only does the exercise help me limber up for a day of work at the restaurant and the traveling that I do for the company, but it helps me really focus. Even though I love music and have it playing in my truck and in the restaurant constantly, I walk with no music — only me and nature and the sounds of the neighborhood. It helps me collect myself and prepare for the world. Some mornings I drive my son to school, and then I like to eat breakfast at Big Bad Breakfast before heading to my restaurant to work the rest of the day.”