I'm happy to bring back one of my favorite types of posts from the ancient past - 20 Questions! I've entered the modern age with a HUGE thanks to Mike Gebert in helping me make this new version a Podcast and not a readable interview. The goal I had for this series was to allow the chefs to tell their story and give their answers with out any prism or lens from me, the writer. It is truly them in their words and now I think it's even better with the full audio.
The first chef to take on the podcast challenge was chef Thomas Lents from Sixteen. I recently got invited for a media dinner for his new Night and Day menu. It's a wonderful dinner and fun to see how his menu's have evolved since he first joined the trump team. You'll learn more about the creative process during the interview. If you've never been to Sixteen I encourage you to get dinner or at least a drink on the terrace now that summer has kinda sorta arrived. The views are some of the best in the city.
With out further a do you can click HERE and listen in on my 20 Questions with chef Thomas Lents.
If you'd like to read the first iteration of 20 Questions in the long form you can check out those interviews as well by clicking on the hot link - Ryan Poli, Francis Brenna, Giuseppe Tentori, Charlie McKenna, Chris Pandel , Michael Muser, Curtis Duffy , Rob Katz/Kevin Boehm, Michael Taus, Chris Curren, Patricio Sandoval, Bill Terlato, Matthias Merges , Vic Perdue, Sheila O'Grady, Adam Rapoport, Andrew Knowlton, Jeff Kauck, Nicole Pederson, Ce Bian, Seth Zurer, Revae Schneider, Ina Pinkney , Rachel Lowe and Amanda Rockman answered.
I'd love to get your comments and thoughts on the new version. Feel free to leave a comment or to email me at firstname.lastname@example.org. I've got a few chefs lined up to keep the momentum going but I'm happy to gather more suggestions from people you'd like to hear from.
Joe Campagna is the Chicago Food Snob. A former restaurant General Manager, Server and Chef you can find him on twitter @chifoodsnob. You can reach him through email at email@example.com