Drink of Choice… Ninety percent of the time, its a Jack and coke, but, when I feel classy, it’s Miller High Life. When I feel extremely classy, it’s a Michter’s Rye Manhattan up with Carpano Antica vermouth.
Culinary Hero… Thomas Keller, no question. I dined at French Laundry shortly after graduating culinary school. He was there, greeted us, walked me through the kitchen, and was incredibly gracious. The meal was hands-down the best meal of my life, and it definitely kick-started my culinary career. It was the first time I was truly galvanized by food.
If Not a Chef, I’d Be… an umpire for Major League Baseball. Clearly, I like abuse.
Favorite Culinary Utensil… The Kunz spoon
Last Book Read… The Art of Simple Food by Alice Waters
On a Day Off, I’d Likely Be… planning my next meal and usually a poker game.
Favorite Place to Dine Out… Gramercy Tavern
Favorite Food Network Show… The first episodes of Molto Mario…amazing.
The Toughest Part of My Job Is… I know I’m still young, but the eighteen-hour days aren’t as easy as they used to be.
The Strangest Request from a Diner… I had a woman at Union Square Café who was so particular about her food and service that, if the plate wasn’t hot enough to burn her, she would send everything back. It was weird; she actually needed to not be able to touch the plate.
The Worst Incident That Ever Occurred in the Restaurant… Nothing really stands out, except for a few really nasty burns and sliced off fingers. But that’s just par for the course.
The Most I’d Pay for a Meal… I would pay anything for great food. It’s just a matter of the expectation rising with every increase in price point.
Favorite Late-Night Snack... Fish tacos at Max’s on Main in Beacon, New York.
Favorite Pain Reliever… Painaid, no question. Only made by one company and only for kitchens—all kinds of painkillers in one pill with twenty-five milligrams of caffeine.
386 Main St, Armonk