Chuck Wiley Dishes on the Two Local Chefs He Most Admires, His Three Favorite Local Dishes and His Sensual Last Meal
See also: April's Edible Education at Scottsdale Old Town's Farmers' Market
Is comfort food here to stay?: Definitely. However, I define comfort food as food which is approachable and familiar, and in the end, eating it makes you comfortable. Comfort food is not necessarily a 2,000 calorie plate of meat loaf with mashed potatoes and gravy.
Five words to describe you: Happy, grateful, curious, optimistic, determined.
Four words to describe Café ZuZu: Fresh, beautiful, seasonal, unfussy.
Describe the American food scene 20 years ago: A few pockets of inspiration.
Describe it now: Many, many more pockets of inspiration! There are so many more choices, so much more beautiful food now than 20 years ago -- chefs, farmers and artisans all over the country creating something wonderful.
The great thing about being a chef is: Being surrounded by beautiful food.
The tough thing about being a chef is: You're only as good as your last plate.
The most fun I've ever had in the kitchen was: During those fleeting, yet constantly recurring "Golden Ages" when you're cooking and working with people you genuinely enjoy and respect, and together you are creating something truly inspired. I get high just thinking about it.