Round two with Duncan Smith, exec chef of Dazzle
Greatest accomplishment as a chef: The charity work I've had a chance to be involved with. I find great satisfaction in cooking for a good cause; those are the moments when I truly feel satisfied. My accomplishments are focused more on who I can impact rather than who I can impress.
What's your dream restaurant? A sixty-seat waterfront bistro. The menu would reflect seasonal and local ingredients as well as my personality, so it would need to have a smokehouse attached, where I could produce a lot of the finished product for my restaurant. It would have a small garden of herbs and vegetables to help sustain product during the growing season, and it would also have a perfect staff that was happy all the time. You said it was a dream, didn't you?
What's one thing that people would be surprised to know about you? I suppose people might be surprised to know that when I'm not in the kitchen, I like to be in the garden. Not too typical for a guy my age, I guess.
Last meal before you die: A bacon cheeseburger with Gouda. It would have all of the fixings and come with a side of perfect crispy fries. I'd also have an enormous piece of German chocolate cake, and I'd wash it all down with a Budweiser and a shot of Jameson. What can I say? It's the simple things in life that please me.