Cafe Society

Part two: Pete Ryan on cock's comb, Ron Burgundy and cheesy love songs

Pete Ryan Cook Street School of Culinary Arts 1937 Market Street 303-308-9300 www.cookstreet.com

This is part two of Lori Midson's Chef and Tell interview with Pete Ryan. To read part one of that interview, click here.

Proudest moment as a chef: Returning to Cook Street as their executive chef instructor and being recruited to do so by my mentor, friend and former colleague, chef Michael Comstedt. I worked for Michael for nine years, and then he pushed me to come back and drive the bus. And you know what? It was like getting the pope's blessing.

Best food city in America: I love going to San Francisco -- to the markets, to the wharf, to Chez Panisse, to pig out at the hole-in the-wall dives. It helps that the wine country is so close by, too, and the cold water of the Pacific has tremendous fish and oysters, and the sourdough bread is amazing. Need I say more?

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Lori Midson
Contact: Lori Midson