5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
Diners say the darndest things - and apparently, hungry minds think (and inquire) alike.
Here are some frequently asked questions that chefs like Ryan Butler, the Executive Pastry Chef at Mary Queen of Scots, receive from customers - and perhaps a little bit too frequently at that.
Questions Chefs Really Wish You Would Stop Asking: Ryan Butler
Most employers have done a little research and tasted some of your food before they allow you to be in control of a kitchen - and in the end, you are hired because you are 'good' and the right fit for the establishment."
2. What is good on the menu?
Everyone has different tastes and preferences so I try to have something for everyone on the menu."
3. What is your favorite thing to make?
4. How do you make that?
I will never forget a friend of my father’s explaining to me how to cook a baby goat in a pizza oven - hilarious!"
5. Can I have the ice cream that goes with the chocolate dessert on the caramel dessert instead?
A phrase we say in the kitchen pretty often is 'This isn’t a diner' - make your own conclusions on what that means."
Is there someone you'd like to see in the hot seat? Let us know in the comments below and if we agree, we'll do our best to chase 'em down.
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