Kevin Morrison, exec chef-owner of Pinche Taqueria, on learning enough to move on
Craziest night in the kitchen: New Year's Eve 1985. I was working a banquet at a place in Indiana, and the chef suddenly told me to jump on the line at the restaurant. I was in the weeds all night -- I mean deep, deep in the weeds. That wasn't fun.
What's the best food- or kitchen-related gift you've been given? I received a self-published book from the Stanislaus Tomato Company that was written and illustrated as if it were a children's book. It was a story of a hot-dog vendor who purchased the best-quality hot dogs and fresh baked buns he could find, and as he made more money, he purchased more product, and he soon had people lining up to buy his hot dogs. His son graduated from college and wanted to help his father make more money, and his dad figured that the kid must be smart because he graduated from college, so he made him a partner. The son started purchasing lower-quality hot dogs and mass-produced buns at a lower cost, and soon -- no surprise -- the lines disappeared. I gave this book to the franchises at the Spicy Pickle when I was there, and they thought I was crazy. Hmmm.
What's always lurking in your refrigerator? Capers, lemons and delivery leftovers from some Chinese joint. I love delivery.
What's next for you? Pinche Highland. We're looking to open in January and have a full plate right now. We're getting lots of calls with other great opportunities, but I want to be smart, so I developed an advisory board prior to opening Pinche to help me with business decisions, and right now, Pinche Highland is our focus.