What is your idea of a perfect meal?
Any meal shared with someone that I love.
What recipe still gives you goosebumps?
Everytime I eat Tuna Salad or 1000 Island dressing I think of my grandmother.
What cooking personality, living or dead do you most admire?
Thomas Keller & Alice Waters.
What’s a style of cooking foreign to you that you wish you had down pat?
Indian Food – it’s my resolution for 2016.
Which ingredients do you find yourself using the most?
Seasonal ones – I focus on whatever is available at my local farmers market.
What was your biggest culinary disaster?
Nothing is ever a disaster – just remember – adjust and succeed
Jiro Dreams of Sushi. What food do you dream of?
Sushi – especially Jiro’s.
What’s your most treasured kitchen tool?
Aside from my knife it would my hand-held mandolin.
If you weren’t a chef, what other occupation could you see yourself excelling in?
Florist or winemaker.
Mario Batali has clogs. What’s your most marked characteristic?
I have a french whisk tattoo on my right forearm.
What food do you hold in the lowest of regards?
Improperly seasoned food.
What is the quality you most like in a chef?
Unwavering conviction & humility.
What is the quality you most like in a diner?
An open mind & an empty stomach.
Chef Boyardee or Colonel Sanders?
Who or what inspires you?
Passionate Farmers and Seasonal Produce.
How do you take your coffee?
I love Blue Bottle. Pinch of Raw Sugar. Dash of Cream or Almond Milk.
What food trend drives you batty?
In-N-Out or Five Guys?
In-N-Out. Animal Style Always.
Do you prescribe to any kitchen superstitions?
No time for that 🙂
What’s a childhood dish you loved that still sticks with you?
Hot Dog on a Stick.
Biggest cooking fear?
You can’t have fear in the kitchen. People can taste it in your food.
What do you cook on your off days?
We go out for sushi!
Go-to guilty pleasure food?
Chili Rellenos & good champagne.
What is your catchphrase?
“Rosé, All Day.”