Justin Beckett Explains What He Loves About John Besh and Offers Pearls of Wisdom to Up-and-Coming Chefs
If your cooking were a genre of music, what would it be?: A three-way love child between Stevie Ray Vaughn, LL Cool J and Blondie -- so it would be classic, can't-stop-listening sexy music.
Which is better -- culinary school training or up through the ranks?: It depends on who you are and how you learn. I've had all-stars on my team from both the school of hard knocks and classical training.
What really turns you off when you're dining at a restaurant?: Cleanliness is a huge bone of contention for me, light bulbs that are burnt out, servers more interested in themselves than the guests. sloppy plates and dirty silverware.
Name two of your favorite Phoenix restaurants: Richardson's & Dick's Hideaway. I've always lived in this neck of the woods and they are always open. I like the spice that comes with the meal and the food is always served hot. I also like The Parlor -- great for a date night or a quick to-go order on the way home. The design is very cool, the music is good and the food is always delicious and changing seasonally.
Name a national/international chef you greatly admire and explain why: Jamie Oliver, a chef on a mission. I love his show about traveling through Italy and his backyard cooking show where he uses his brick oven and grill. Again, a great example of simple cooking done well.