HAVE THERE BEEN ANY DISASTERS HERE YET? One time, our ice filter in the back of the kitchen went down in the middle of a busy night. It was an instant flood. We were literally bucketing ourselves out. And Marathon Monday was probably the worst day on earth. Everyone that was here was drunk, and we were a little understaffed . . . and we looked like we felt, which is the worst. It's one thing to be in the weeds and hold it down, but it was miserable.
IS THERE ANY ONE ASPECT YOU LOVE THE MOST ABOUT WORKING IN A KITCHEN? I think you go in and out of stuff over the years, but cooking's the only thing I've ever had in my life that simultaneously challenges and satisfies me at the same time. Like I know I'll never get there, but at the same time, it feeds me creatively. It feels like home.
WHAT ONE CHEF, ANYWHERE IN THE WORLD, WOULD YOU KILL TO WORK WITH? I would love to work with Michael White [chef and owner of the Altamarea Group in New York]. It's not the cool answer, it's not like Ferran Adria or René Redzepi at Noma, but Michael White has just been grinding it out forever. Every one of his restaurants is so good. I really love his food.
DO YOU HAVE ANY FOOD QUIRKS? I'm trying not to as I get older, but I eat like crap. Not all the time, but I will eat Flamin' Hot Cheetos like it's my job. I love them. I eat gummy bears all the time too. I was trying to do a 30-day vegan challenge with my wife, and I fell off about two days ago. It wasn't even like I needed a bite of meat or anything, I just didn't feel any different!
TASTE OF PROVINCETOWN | Provincetown Town Hall, 260 Commercial Street, Provincetown | August 25 @ 6 pm | $125 | massequality.org
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