Jason Kwon, chef-owner of Joshu-ya Brasserie, confesses his secret vice is an annual pilgrimage to Taco Bell.
Chef Hugh Groman thinks calling things “dust” or “twigs” on menus should never have been allowed. He’s open about his junk food vices too.
Rebecca and Curtis Redwine, co-owners of Cioccolata di Vino in Berkeley, admit to a penchant for movie theater nachos with extra extra jalapeños.
Scott Miller dishes on his pretzel problem, the one food he can’t stand and when cooks should add just a bit more salt.
Fabrizio Cercatore, chef-owner of Hot Italian in Emeryville, chooses his mom’s squash ravioli as his fantasy ‘last meal.’
Rick Hackett, Chef-Owner of Bocanova in Oakland’s Jack London Square, would like to see “foam” retired from restaurant menus.
Sinto Gourmet’s Kimchi — Korean style pickles, nappa cabbage, cucumbers, turnips — is Comal Chef Matt Gandin’s refrigerator standby. He’s also happy to share his views on why sous vide cooking and tweezers have no place in the kitchen.