Chef Salad Highlights Part II: The Smart, Funny and Sometimes Provocative Comments Our Local Chefs Made in 2012
What advice would you give an aspiring chef?: Work in the restaurants that are attractive to you, work in the places where you like to eat. Try the profession on before investing in school. Becoming a chef is a process that takes time. If you rush into/through it, you will miss valuable lessons and tricks of the trade. The hours are longer than you can ever imagine so make sure you are ready for it. A chef's job is as much about the business side of it as it is the cooking and creating side; don't ignore either one. If cooking truly is your passion, you will do well.
What do you understand now that you didn't 10 years ago?: It's a marathon, not a sprint. Everyone in the restaurant watches every move you make, so you have to lead by example, not by preaching. Your day/job is never over.
Chuck Wiley, executive chef of Cafe ZuZu and the Hotel Valley Ho
Trend you wish would go away: Deconstruction.
Buzzword you wish would go away: Gastropub. WTF?
If your cooking were a genre of music, what would it be?: Love songs.
What's your guilty pleasure?: Budweiser. It's considered low-brow, and some temples of mixology don't even carry it, but I think an ice-cold Bud is one of the most refreshing things on the planet.
2922 N. Hayden Road, Scottsdale, AZ
6208 N. Scottsdale Road, Paradise Valley, AZ
6850 E. Main St., Scottsdale, AZ
111 E. Camelback Road, Phoenix, AZ
3603 E. Indian School Road, Phoenix, AZ
6130 E. Cave Creek Road, Cave Creek, AZ