Chef Salad Highlights Part II: The Smart, Funny and Sometimes Provocative Comments Our Local Chefs Made in 2012
|Aaron May behind the bar at Praying Monk|
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.
If you weren't a chef, what would you be?: Maybe a weatherman. They seem to get more latitude when they're wrong.
Name a giant in the American food scene and explain why you admire this person: Wolfgang Puck has somehow transcended the celebrity chef cliche. He was the first celebrity chef, and he sells tomato sauce on QVC. But all of that notwithstanding, he has a ton of restaurants serving great food, you never see him on some silly reality show, and he is still amazingly relevant among real chefs.
If you could have an audience with your detractors, what would you like to say to them?: Fuck them. I wouldn't waste my time.
Last meal on earth -- what would it be?: I'd like a picnic -- blanket in a meadow, blue skies overhead. Live music. Beer on ice. Pate, charcuterie and cheese give way to oysters and caviar. Fried chicken, cole slaw and pickles. Milky white bread, salted butter. And finish it all off with a well-made pot brownie.
In percentages, how much of you is chef and how much restaurateur?: I am 100% chef. Restaurateur is my job; chef is who I am.
2814 N. 16th St., Phoenix, AZ