Aaron May Dishes About Why He Pisses People Off and Describes His Last Supper (You'll Love the Dessert)
Nikki Buchanan Aaron on the patio at Praying Monk
This is part two of my interview with Aaron May, chef-partner of Praying Monk, Over Easy, The Lodge, Mabel's on Main and May's Counter in Tucson. If you missed part one, where May talks about whether he's a chef, a restaurateur or a party boy -- and what I learned (full disclosure) in a year of working for him -- read it here.
Most under-rated ingredient: Salt. There are dozens of types of salt I like to use, but people are scared of it so I think it's often overlooked.
Something always found in your kitchen: Cottage cheese. I eat plain, load it with jalapeños and radish. I also put it in the robot coupe and use it as a base for sauces and dips. It's another versatile ingredient that's too often overlooked.
Something never found in your kitchen: A microwave. It takes only a few minutes to heat up a pan or turn on the oven. People should really stay away from them.
Something always found in your fridge: Butter, Sriracha and black seedless grapes.
Favorite thing to eat growing up: Kraft mac and cheese. I still love it.
Favorite thing to eat now: A Chicago-style hot dog made with Vienna Beef and a poppy seed bun.
What's your guilty pleasure?: Swedish fish.
If your cooking were a genre of music, what would it be?: Punk rock. I pretty much do what I want, how I want, and I don't really care what anyone has to say about it.