Stirring responses from some of the chefs we interviewed in 2013
Over the past year, Lori Midson asked chefs, cooks and pastry experts across the metro area to spill their secrets in her weekly Chef and Tell feature. Here are some of our favorite responses from those fifty interviews...
Lori MIdson Derek Dietz of Bocadillo
See also: The 13 most overcooked food trends from 2013
Derek Dietz of Bocadillo on chef titles: "My greatest accomplishment as a chef will be when I become a chef. I am only 24 years old, and the term 'chef' should not be used for me. I know many great chefs who have been cooking better than me for longer than I have been alive.... My goal as a cook is to one day earn the title of chef. Yes, I own my own restaurant and run the entire operation, but I don't think this automatically makes me a chef. If I'm already a chef at 24, then what am I striving to become? Nowadays, 'chef' just means a person who cooks professionally for other people, but to me and any old-schoolers, it means a highly skilled cook who is overly proficient in all aspects of food. I do not enjoy chefing, I enjoy cooking."
Lori Midson Darren Pusateri of Gallo di Nero Lori Midson Ian Clark of BRU handbuilt ales and eats
Ian Clark of BRU handbuilt ales & eats on food trends he's seen enough of: "Immersion circulators. These things are crutches. Whatever happened to cooks being able to execute a perfect braise? Cooks are getting praise when they can't even execute the basics because they rely too much on technology."
Lori Midson Nadine Donovan of Old Major
Nadine Donovan of Old Major on memorable desserts: "A piece of vegan wedding cake, which is only memorable because it was so horrible. From that day forward, I vowed to never let anyone eat a dessert as bad as that one. More power to vegans, but for the sake of humanity, leave the cake to us."