Josh Barhaug, exec chef of Fired Up, on Bisquick, eating dog and lazy-ass cooks
Favorite local ingredient and where you get it: Zucchini. I usually pick some up at the South Pearl Street Farmers' Market, although Growers Organic is a great place to source it from when I can't get it at the farmers' market. We grill and stuff it with a housemade goat-cheese mixture and serve it with a roasted red pepper sauce.
Favorite spice: Korean red pepper flakes, because the texture is different from any other red crushed pepper. It's light and flaky without being overly granulated, and it has a unique flavor to it -- kind of like an Asian cayenne pepper.
One food you detest: A common answer, I know, but truffle oil is awful. It's been so overused and overrated for so long, and I'm super-tired of hearing about it. I would much rather finish a dish with olive oil or sesame oil -- anything but truffle oil.
One food you can't live without: Surf and turf. I'm a simpleton at heart, so give me crab legs, a dry-aged ribeye and Bulleit rye. It's a simple meal that always satisfies and never lets you down.
Food trend you wish would disappear: Seeing foie gras on every menu done the same exact way, or every different way, or the same but different way -- you know what I mean. I don't want foie gras itself to disappear, but it's just so played out. I love it and think it's amazing, and I'm by no means calling for a ban, like some cities have done, but, damn, it's just time for a break. It's become like when Bubba is explaining to Forrest Gump about all the different ways to prepare shrimp. That's the path we've seen with foie gras -- doing it every which way. Put it back in your pants, and bring it back out to play in a couple of years.
Rules of conduct in your kitchen: Do your job, work hard, play hard, and come to work and do it all over again. Oh, and consistency is key.
What's never in your kitchen? Microwaves. That's not to say I don't like them. I think they're amazing for certain things, and I couldn't live without one at my house. It's just not for my restaurant. Lazy-ass cooks and cooks demanding $15 an hour that aren't worth their weight in pennies -- they're not in my kitchen either.
What's always in your kitchen? A big, expensive wood-burning pizza oven, butt cracks and talented, passionate, broke cooks with a sense of humor.