Round two with Kevin Morrison, exec chef-owner of Pinche Taqueria

By Lori Midson Thu., Nov. 15 2012 at 11:15 AM

Categories: Chef and Tell, Midson: Gastronaughty

Continued from page 2

If you could cook in another chef's kitchen, whose would it be? Aaron Sanchez. I like his style, and I've heard that's he's a very cool guy.

Celebrity chef who needs a muzzle: Gordon Ramsay. Somebody should really kick that dude's ass. Why all the yelling? Does he think he's motivating those people, or does he do it just to make himself feel better? This ain't the 1980s, Gordon; chefs don't yell or throw things anymore. They're professionals.

Most humbling moment as a chef: I was working in a Chicago restaurant, and Rick Bayless came in for dinner. I'd prepared his meal and then realized my Band-Aid had fallen off, and I couldn't find it, so I was totally freaking out. I went out to check on his table and tried to eyeball his dish -- nothing. I came back in the kitchen, and a line cook had found it on the floor. Can you imagine...if?

Greatest accomplishment as a chef: Pinche was recently named by Bon Appétit magazine as one of the Top 50 New Restaurants in the country. That was huge! When we opened, my goal was to be considered one of the top spots in Denver; that's what drove me to build such a great team.

Last meal before you die: My mom's chicken tetrazzini and garlic bread. It's so good.

What question should I ask the next chef I interview? Have you ever thought about leaving the industry? If so, why didn't you?

If you hadn't become a chef, what would you be doing right now? I'd be sailing somewhere -- just set the sails and go. I've always been fascinated with that lifestyle.

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