Round two with Pete Marczyk, chef-owner of Marczyk Fine Foods
Weirdest customer request: Where do I start? "How long do I cook it?" Ground tenderloin for a dog! The famous three-pound turkey? Or how about the five-point crown roast? Low-fat olive oil? Vegan cheese? But the best one comes from a burger-night request: Extra well-done meat but still juicy and tender. Wow.
Weirdest thing you've ever eaten: I've eaten a lot of things that others would definitely find weird, but to me, it's just food. There's nothing weird about food to me; I love trying new things. That said, menudo is weird to me. It smells like wet chicken feathers.
Best recipe tip for a home cook: Rest (temper) your meat before and after cooking it. If you expect to roast the perfect turkey at Thanksgiving, you should probably be practicing at least a few times a year on a chicken. Get a thermometer and a scale; cook at home more often; bake bread a few times a year. Did I mention cook at home more often?
If you could cook in another chef's kitchen, whose would it be? Like, who has the hottest wife? I'm not sure I understand the question. Seriously, though, Matty Selby, Jamey Fader, Goose Sorensen, Darrel Truett, Brandon Biederman, D-Bomb, Tyler Wiard, Troy Guard, Jen Jasinski, Sheila Lucero, Alex Seidel, Sean Yontz, Lachlan MacKinnon-Patterson.... There is so much talent around here right now, and I'd really like to soak more of it up. And I love cooking with my brother, Paul. I love all these guys; they are my people.
Favorite celebrity chef: I don't watch food TV. Wait: One of my staff just told me that D Bar owner and baker Keegan Gerhard is on TV. I like him.
Celebrity chef who needs a muzzle: I wouldn't notice if a few of them just disappeared. I couldn't care less about this group.
Culinary heroes: Hands down, Steve Ells, the founder of Chipotle Grill. Steve literally taught me how to learn about food. If I could be 20 percent as organized as he is in the kitchen, it would double my efficiency. He's a visionary -- and brilliant.
What's one thing that people would be surprised to know about you? I can spot edible mushrooms from a moving car; I've been known to slam on the brakes and run after them.
What's your best piece of advice to culinary-school grads? Show up, don't bounce around, and don't bitch about the boss until you've been one.
Biggest compliment you've ever received: Repeat business.
What do you have in the pipeline? We have an awesome, very dedicated team pushing us really hard, and we've got our eyes on a couple of other neighborhoods to do more markets, and we're working really hard to bring our artisan and deli bread production totally in-house. Yep, we're doing an in-house bakery.
Last meal before you die: A perfect baguette, ripe Brie and a few bottles of old burgundy with friends and family...while skiing.