This is part one of my interview with Richard Glover, exec chef of Fooducopia; part two of our conversation will run tomorrow.
Every so often, you'll hear the lilt in Richard Glover's voice. Born in South Africa and raised in Botswana, Glover, today the executive chef of Fooducopia, speaks several phonetically complicated languages, including Khoisan, the dialects of Africa that have click consonants. You'll rarely, if ever, hear these spoken in any American restaurant kitchen, so Glover practices when he can, interrupting the rapid flow with English-spoken memories of his unorthodox childhood. "I was born in South Africa, but only because there was no hospital within six hours of Botswana. Had I been born there, it would have been under the trees and I would have been surrounded by goats -- I'm not kidding," insists Glover, who says he grew up on a 37,000-acre farm "in the middle of nowhere."