Chef Salad Highlights: The Funny, Astute and Provocative Comments Our Local Chefs Made in 2012
Chef you'd like to meet and why: Not anyone, really. I just want to eat their food. Isn't that weird? Amy and I were at a famous restaurant in San Francisco and they figured out who we were and asked us if we'd like to go in the kitchen and meet the chef. We just rolled our eyes and said "Sure." But they're not super-stars to me. Some of them are so cool and their hair is spiked. I just hate it.
Do you consider yourself a molecular gastronomist?: No. I consider myself someone who loves interesting, creative, and, most importantly, delicious food. With that comes what people call "molecular gastronomy."
Josh Hebert, Chef-owner of Posh Improvisational Cuisine
Name a trend or restaurant practice you hate: Saying no to people. You should only say no to a guest if what they want is physically impossible, illegal or highly unethical.
But aren't some guests just jerks?: But that's what we sign up for when we work in this business. We take care of people. If somebody wants to sit in my restaurant and tell me world is flat and they're paying their bill, I'll totally agree with them. Not that hard.
What would you tell an aspiring young chef going into the business?: Put down the video games and pick up a fucking cookbook when you're done with work.