Q: Which chefs inspire you?
A: Chefs Daniel Boulud, Frank Stitt, Judy Rogers and Alice Waters.
Q: What’s your prediction for the next big food or restaurant trend?
A: It’s already happening – chef-driven mobile cuisine. Food trucks are all about bringing carefully prepared food to where the customer is.
Q: Which three cooking gadgets or tools are your favorites?
A: My boning knife, a powerful Vita Prep blender and the smoker.
Q: What was your first job in food? What did you learn?
A: I was a dishwasher. I learned that it’s important to have respect for everyone in the restaurant, from the servers and bartenders to dishwashers and line cooks. I think all good cooks should work dish and front of house at some point in their career.
Q: What would your dream meal be?
A: Anything at a breezy outdoor Provencal tavern with my wife and grand crus burgundy!
Q: What’s the best tip you can give a home cook?
A: Seasoning with salt and pepper correctly will make or break a dish. I can’t say enough about proper seasoning.
Q: Even chefs don’t eat gourmet every night. What is your ultimate comfort food or quick meal?
A: That would have to be a patty melt off of my mom's old skillet.