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 

< prev  1  |  2  | 
  Topics: Food Features , Interviews, chefs, Tiffani Faison,  More more >
| More


Most Popular
ARTICLES BY CASSANDRA LANDRY
Share this entry with Delicious
  •   DIY DRINKING: HOUSE-MADE INGREDIENTS ARE RAISING THE BAR  |  March 12, 2013
    "When I moved to Boston," UpStairs on the Square bar manager Augusto Lino explains, "it was uncommon for bars to have anything house-made beyond a large container of vodka filled with pineapple on the back bar."
  •   FRESH BLOOD: MEET BOSTON’S NEW CULINARY MUSCLE  |  February 21, 2013
    Whether behind the line of a critically acclaimed kitchen, holed up in a basement pumping out some of the best nosh in the city, or braving Boston’s pothole-filled roads to bring you ass-kicking bites, these chefs are fast becoming ones to watch.  
  •   THE STEEP ASCENT OF TEA CUVÉE  |  February 13, 2013
    We've all been told that once upon a time, angry Bostonians dumped three shiploads of English tea in the harbor to protest taxes, but let's be real here — it was probably just really shitty tea, and they were doing what any of us would do when continually plied with subpar beverage choices.
  •   BEE’S KNEES TAKES FLIGHT: CHEF JASON OWENS READIES HIS GOURMET GROCERY  |  February 04, 2013
    "There was a bit of a setback with the wood for the floors," Jason Owens says, a facemask hanging from his neck and a trucker hat perched on his head, his easygoing Nashville drawl rising above the sound of electric saws.
  •   THE CHALLENGE? TURN VALENTINE’S CANDY INTO HAUTE CUISINE — NO DESSERTS ALLOWED  |  February 04, 2013
    As adults, we find ourselves missing those halcyon years when Valentine's Day was just a Halloween knock-off with no pressure and lots of processed sugar.

 See all articles by: CASSANDRA LANDRY