Part two: Denver and Boulder's most quotable chefs
Marczyk Fine Foods
Food trend you wish would disappear: The idea that it's okay to feed kids different food from what adults eat, which isn't a new trend, but it keeps growing. I'm appalled by the fake processed food kids eat at home in the name of convenience and mood management. Take the time to feed kids real food and eat good-quality, real wholesome food at mealtimes. Think about what you're teaching your kids by feeding them that "special" kid food with the cartoon characters on the tube. If anything, our kids should be eating better food than adults. Look at the stats on Type 2 diabetes -- almost totally environmental and totally avoidable. If you aren't outraged, then you aren't paying attention.
Full interview: Pete Marczyk, chef-owner of Marczyk Fine Foods, sounds off on why food regulation makes him want to throw his baguette
Biggest compliment you've ever received: Anthony Bourdain once called Denver a "culinary wasteland," but after coming to my hot dog cart, he claimed that he'd "been to the mountaintop"; he'd been "enlightened." And then during that same trip, when he was doing a lecture, he opened his jacket and revealed a Biker Jim T-Shirt. He said that Biker Jim's Gourmet Dogs was something that nowhere else in the country had. I had to wait for my hard-on to go down before I could leave.
Full interview: Biker Jim busts out a bread haiku, bemoans boba and spills details on a new brick-and-mortar
Culinary heroes: My hat goes off to all the homeless-shelter food preparers. Most of these exemplary kitchen figures are volunteers who work a lot of long hours in an intense and demanding environment. Regardless of how you feel about homelessness, it's a basic fact that these people have mouths to feed. They're hungry and need to be fed, and I salute the men and women who cook for them and make sure they don't go hungry.
Full interview: Cafe 180 exec chef Dirk Holmberg on alcoholism, being homeless and finding shelter in the kitchen
What's your dream restaurant? I don't have a dream restaurant, because restaurants aren't dreams. They're all about hard work, dedication and attention to detail. And if they weren't, we'd all be working at McDonald's or Burger King or some other horrible place. We do this because we love it.
Full interview: The Trinity Grille's Patrick Canfield goes after gluten-free diets and admits he doesn't give a rat's ass about reviews
Weirdest thing you've ever eaten: I once went urban "foraging" for young pine shoots, and as I was nibbling on some, I noticed a nice homeless gentleman relieving himself on the base of the tree. So the answer is bum piss.
If you weren't a chef, what would you be? Eternally unfulfilled.
Full interview: Hunter Pritchett, exec chef of Luca d'Italia, on bum piss and fried fish