Round two with Rod Dupen, chef-owner of Waffle Brothers
Biggest moment of euphoria in the kitchen: When our Groupon promotion finally ended.
Craziest night in the kitchen: It wasn't so much the craziest night cooking in the kitchen, but back in 2011, we had a car drive through the patio and launch itself through the front window of our restaurant at 1 a.m. Needless to say, that was a crazy night full of middle-of-the-night phone calls, drunk drivers, police detectives, shattered glass and altered operations. In an instant, the first drive-thru Waffle Brothers restaurant was created. Ha!
Greatest accomplishment as a chef: Taking our time with my business partner, John Power, and spending a year and a half to redevelop the waffle into the original Waffle Brothers waffle, then taking that waffle from John's house to the festivals of Denver, to the farmers' market, to a cart on the 16th Street Mall, to a concession stand, to a commissary kitchen, to our first Waffle Brothers restaurant, to opening up our third Waffle Brothers restaurant at 17th and Lafayette in Uptown. What a whirlwind.
What's one thing that people would be surprised to know about you? I've participated in several tae kwon do tournaments, including state, and I'm currently undefeated.
Last meal before you die: Australian meat pie.
If you hadn't become a chef, what would you be doing right now? Enjoying myself and traveling the world. I'm kidding. I'd probably be an entrepreneur of sorts, chasing the dream.
What do you enjoy most about your craft? I love getting up early, going to work, making something people love, and putting a smile on someone's face. Having an open kitchen allows me the privilege of talking to people -- of reaching out and interacting with our guests and getting to know the people for whom I'm cooking.