Jay Leandro, exec chef of Pub 17 on Welton Street, on the Red Baron and fad diets
When you have a day off away from the kitchen, how do you spend your time? I usually like to do two things that are complete opposites: I like to get up really early and head up to the mountains to do some fishing, or hit a jeep trail. Or I like to sleep in (with a two-year-old, that's about 7 a.m.), relax on the couch and watch a good movie.
What do you enjoy most about your craft? I like feeding people. I cook because it's relaxing, but at the same time, it requires a great level of focus. I guess I like it for selfish reasons, as well; I like watching people enjoy the food I make.
What question should I ask the next chef I interview? What keeps you motivated?
If you hadn't become a chef, what would you be doing right now? I would've become a marine biologist/fisherman. I used to love to spend all of my time on -- or near -- the ocean, and being away from it has been one of the biggest challenges of living in Colorado. While the fly-fishing scene in Colorado is amazing, it still isn't the same for me as fishing in the ocean, catching stripers. It's a tough choice -- the mountains or the ocean.