Kelly Fletcher of House of Tricks on Thomas Keller, Chris Bianco, and What They'll Say About Him When He's Dead and Gone
|Ancho tamarind-glazed halibut with toasted orzo, basil curd and chile-citrus salsa|
Name a culinary mentor and explain what you learned from this person: Josh Hebert is very much a mentor. He's always just a phone call away when I have any type of question. I've learned so much about the industry from him. He's my fountain of knowledge.
Name a local chef you admire and explain why: Bernie Kantak is pretty amazing. He went through a lot of different phases before he opened Citizen. He kept his head above water and did whatever he had to do to get where he's at. Now he's opening his second spot. I'm very excited to see what he does next.
If you weren't a chef, what would you be?: A winemaker. That would be the coolest job ever.
Pet peeve in the kitchen: When food isn't seasoned properly. I ask, "Is this seasoned?" all the time.
Pet peeve as a restaurant customer: Bad Bloody Mary's.