Chef of 20 Years, AMA.

Do you have a ninja grill?

Pack your knives and go!

A good recipe for aoli mayonnaise would be appreciated.

When we send food back for stupid reasons, do you really spit in our food before sending it back out?

a cook at burger king dont count

What's the best olive oil brand that's affordable?

Nope.

Nope, we give it to Staff if they want it, Or Trash It. Then we Re-Fire Your Order. We MAKE SURE it is Done Right.

I have a Set of Japanese Steel, Always Sharp. Make Sure you use a Knife that is Level Weight for your Hand.

I use Mango, Avocado, Smoked Paprika, GOOD QUALTY MAYO or Make Your Own, Salt Pepper to taste, Great on Fish Tacos, or Whatever You Like!

Then why are you here?

ribeye....or new york?

What kind of food do you like to cook? What kind of restaurants do you like to eat at?

to teach you to cook properly

learn from the master sir

Whats the best cook book on how to cook seafood, fish in particular. Everytime I try its either over cooked or under cooked.

When I go out to eat I have some rules. One is my order must be a recipe. I don’t order steak or something easy. I order a complex recipe that takes time and skill and lots of ingredients to create. My second rule is to order what the restaurant is known for. I never venture out of the restaurants comfort zone. I also believe cooks should be paid more and they would be possible if we got rid of waitresses. Or just have food runners and we could get our own drinks and napkins. I think waitresses are a total waste of money. I’d rather pay the chefs more and eliminate waitresses.

Whats the strangest meal that you ever had to cook for someone?

sir... it would be in your best interest to sit down and learn you a thing or two while i so humbly lowered my standards to be in your presence

thank you very much... dont embarrass yourself in front of your children.. your wife is already scoping the bulge

What can I eat off the ground after a forest fire?

Depends, Olive Oil Is a Very "Lucrative" Industry for Scammers. Stay AWAY from "LIGHT" Versions. I always Use COLD PRESS, Extra Virgin . I prefer to buy Larger Amounts in the Tin.

Its Really up to your own Taste, But for a budget I would Recommend: Terra Delyssa Extra Virgin Olive Oil
Enjoy!

Ribeye, ALWAYS!. Way More Flavour!

Yea, And You Learned From "CHEF MIKE".

Chef for 20 years... so, how much alcohol do you consume in any given day?

What Type of Fish? Size? Grilled, Poached, Oven,
Let Me Know and I will list the Required Info. No Worries Well get you Coking fish like a Champ!

Glass Of Wine, With My Team at end of Day. Yes ALOT in Our Industry Have "Problems", But I run a Tight Ship.

Nice. That is always a testament to a good chef. I was in the business yester century and remember the stress.

How about a chanterelle concerva recipe since I just picked a bunch of them today

Thanks. Yeah, I know about the olive oil scam so I am still on the hunt

what are you?