Cafe Society

Part two: Chef and Tell with molecular gastronomist Ian Kleinman

This is part two of Lori Midson's Chef and Tell interview with Ian Kleinman; to read part one, click here.

Proudest moment as a chef: When my dad and I cooked Father's Day brunch together at the James Beard House. We had a 22-hour prep day and cooked for seventy people, and by the end of it, I nearly fell over from exhaustion, but it was so worth it to cook with just my dad. I've got to say, too, that it was a pretty proud series of moments when I and several other Denver chefs were asked to represent Colorado at the Food & Wine Classic in Aspen in 2004. It was just so cool walking down the street and saying hello to Masaharu Morimoto and getting to hang out with Jean-Georges. The whole thing was just so surreal.

Best food city in America: Chicago. For some reason, chefs in Chicago seem to take more risks than anywhere else. The chefs and restaurants there -- Charlie Trotter's, Tru, Blackbird, Alinea, Moto, L20 -- they all roll the dice and take risks. What's the point of cooking if we don't take risks?

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Lori Midson
Contact: Lori Midson