Cafe Society

Part two: Denver chefs reveal what they'd like to see more of in 2012

Page 3 of 4

Jared Brant, Park & Co

I'd like to see more molecular gastronomy. It's not my cup of tea, but nonetheless, it really interests me, and I think it would be cool to see other chefs doing a bit more of it. Molecular gastronomy pushes the envelope, and I respect and appreciate that.

Wayne Conwell, Sushi Sasa

Independent and smaller restaurants that are open Sundays and Mondays. I know it's selfish, but those are my days off, and I can never make it out to eat at some of my favorite places because they're closed on Sunday and Monday. I guess the upside is that when I do make it out, it feels like a very special occasion. We have a ton of talent here in Denver, and I just want to experience more of what we already have.

Rob Michels, Japoix

I'm from the Philippines, and there's such a dearth of Filipino food here, which is so sad. Hey, Denver, we really need to work on that.

Justin Cucci, Root Down and Linger

Is this where I say, "I wish there were better (insert ethnic word here) restaurants in Denver?" and then go on to say "and more late-night restaurants that cater to (insert restaurant-industry job title here)"? Is that this section of the interview? Yes? Okay, cool, so I'd like to see better Indian restaurants -- and definitely more restaurants that stay open late that cater to bookkeepers that work in "the industry." There's only one industry, right? And definitely better delivery food.

Eric Chiappetta, former chef of Pizza Republica

More risk-takers. The whole molecular yada, yada, yada thing isn't for me, but whatever we can do to gain some more culinary credibility in Denver, the better.

Luke Mewbourn, former chef of Table Mountain Inn Grill & Cantina

More food-savvy, knowledgeable guests who actually understand what they're eating -- rather than eating what's on their plate just for the sake of it. We're more than a meat-and-potato state, which some people still don't seem to get, but the fact of the matter is that we have good products of all kinds, and we know how to use them.

Geoffrey Groditski, The Fort

Competent culinary graduates who know how to work and cook. I get tons of resumés from would-be chefs who went to one of the many culinary schools in the Denver/Boulder area, and the only ones who really know how to work and cook are the ones who got their education from the ACF apprentice program at Red Rocks Community College. It makes me sad for the people who spent way too much money on getting an associate's degree.

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Lori Midson
Contact: Lori Midson