Chef Omar Flores of Driftwood

Each week we track down a chef for a few burning questions. This week, Omar Flores at Driftwood shares some cookbook advice, spills on a few crazy requests and has a suggestion for a damn good margarita.

What are a few of your favorite cookbooks?
I love anything by Thomas Keller. Recently I've been reading Modernist Cuisine, which is just mind blowing considering the time, effort and money that went into producing that book.

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Desiree Espada

Chef Nathan Tate of Boulevardier

With graduation ceremonies in full bloom, we contacted a few local chefs for some bits of wise advice for culinary school graduates. First, we asked them about their worst jobs after school, then for a few pieces of advice to help thrust new grads into a world of mildly socially awkward, sometimes hostile kitchen crews. Oh, and prepare to never spend another holiday with your family again.

Congrats, kiddo. This'll be fun. Promise.

Nathan Tate, Boulevardier
Worst job out of school: Killing and cleaning dozens and dozens of lobsters.

Advice: Keep your mouth shut and eyes open for at least the first six months at your new job. I really don't want to hear about your molecular experiments with sodium alginate until you can properly sear a piece of fish.

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Each week (or thereabout) we track down a chef for a few burning questions. This week, Tim Byres of Smoke and Chicken Scratch was willing to participate. He indulged us in a few of his favorite cookbooks and weird surprises in the walk-in.

What are a few of your favorite cookbooks (feel free to include your own, if you'd like)?
Afield by Jesse Griffiths, Oaxaca Al Gusto by Diane Kennedy, The River Cottage Cookbook series. Oh, and my book! (Smoke)

Any suggestions for the parent who is trying to keep a growing crowd happy and fed?
The Tucci Cookbook by Stanley Tucci. We had so much fun making the timpano and watching the movie Big Night. Also,What to Cook and How to Cook it: Fresh and Easy by Jane Hornby

What's the worse thing you ever encountered in the back of your walk-in freezer? Like, "Oh, we forgot about that!"
My mother-in-law's frozen cup of water with notes in it! She calls it "putting people on ice." A Caribbean good luck charm?

What's craziest request you've ever received from a diner?
A fine dining multiple course dinner menu for a 6-year-old on his birthday. The other thing would be caviar for a puppy at the Mansion.

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Garreth Dickey

Each week or so we ask a local chef three burning questions about his or her favorite culinary reads, food shames and best (or worst) meals. This week, we hear from Garreth Dickey of DISH Restaurant and Lounge. Doesn't he totally look like Steve Buscemi?

What are a few of your favorite cookbooks?
King Arthur Flour Baker's Companion, there's not a more soulful American book on baking out there.

A Treasury of Great Recipes by Mary & Vincent Price. I grew up watching this guy's movies. It's more of a collector thing, but he knew how to eat. And the Lucky Peach Quarterly, it keeps me up-to-date on pop culture.

What are a few of your latest food shames?
A Caesar salad from 7-Eleven. Also packaged ramen with coconut milk and fish paste. Smells bad but tastes soooo good. And the five dollar box at Taco Bell. It's great when I'm on a budget, which is always.

See also:
Marc Cassel of 20 Feet Seafood on Books, Beef-Eating Vegans and Old-School Taco Bell

Had anything new recently that you're excited about?
Anything I've tried at 20 Feet Seafood Joint. Marc Cassel is nailing it!

Wikipedia

Look, as green things go, asparagus deserves more respect than, say, Brussels sprouts. But a whole month?

OK, this national food holiday thing is officially out of control. The Internet tells us that May has 10 different National Food Month options for you to choose from, actually including:

National Asparagus Month
National Barbecue Month
National Salad Month
National Salsa Month
National Strawberry Month
National Mediterranean Diet Month
National Hamburger Month
National Egg Month
National Gazpacho Aficionado Month
National Chocolate Custard Month

I will now ask the serious, hard-hitting question: What the hell, people?

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Marc and Sue Cassel

In this week's issue of Burning Questions, in which we quiz a chef about cookbooks, worst meals, food shames and whatever else comes to mind, we hear from Marc Cassel, the man behind 20 Feet Seafood Joint.

What are a few of your favorite cookbooks?
The Internet has made the cookbook question sort of irrelevant, but I usually go to The Food Lover's Companion to make sure I have ingredients right, name right. I also like Ad Hoc at Home and Boulevard: The Cookbook.

Burned anything lately? What's the worst thing you've ever burned?
I (knocking on wood) have not burned anything in a while. I would like to think the most valuable thing I have burned was myself, and quite often early on. Of course over the years I have fucked up my share of foie gras, expensive meats and fish. The worst is something that took a lot of prep time before going into the oven -- then carbonizing it.

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Each week (or thereabout) we ask a local chef three burning questions about his or her favorite culinary reads, food shames and best (or worst) meals. This week, we hear from Boss Lady and Pitmaster, Diane and Justin Fourton of Pecan Lodge.

1. What are your three favorite cookbooks?
The Tex-Mex Cookbook by Robb Walsh,
White Trash Cooking by Ernest Mickler
The Edible Dallas & Fort Worth: The Cookbook by Terri Taylor

2. What are a few of your latest food shames?
Jack in the Box Tacos and Mrs. Baird's Honey Buns

3. Greatest thing you've eaten recently?
Chocolate Layered Cheesecake from Hans Muller of the Swiss Pastry Shop, chef Brian Luscher's Post Oak Red Hots and the sandwiches at Frenchie's Bistro in Shed 2 [Dallas Farmers Market].

Each week (or thereabout) we ask a local chef three burning questions about their favorite culinary reads, food shames and best (or worst) meals. Front Burner's corporate chef, John Franke, is in charge of menu development for Whiskey Cake, Velvet Taco, The Ranch at Las Colinas, Red Dog Right and more. Here are his burning answers. And they do burn. You've been warned.

What are your three favorite cookbooks?
On Food and Cooking by Harold McGee
CookWise by Shirley O. Corriher
Tacos by Mark Miller

What are a few of your latest food shames?
Opening one of our restaurant concepts in Vegas, I stopped at Walgreens for a salad and sandwich at midnight on my way to the hotel. My kids love Applebee's and drag me there once and awhile and sushi at Walmart in a crux.

What are a few of the greatest thing you've eaten recently?
Four pounds of crawfish at Pappadeaux a couple weeks ago, Key lime pie at Emporium Pies and the pretzel at Bowl & Barrel.

And worst thing?
Black jambalaya at Stampede 66 and a fried avocado taco at Torchy's Tacos near SMU.

Jason Maddy

Each week (or thereabout) we ask a local chef three burning questions about their favorite culinary reads, food shames and best (or worst) meals. Today we chat with Jason Maddy, the executive chef at Oak who actually has a question for you.

What are three of your favorite cookbooks?
Aquavit, Marcus Samuelsson
The Complete Robuchon, Joel Robuchon
The Family Meal, Ferran Adria

What are a few of your latest food shames?
The new Sonic hot dogs and chili cheese tots. So bad. So good.

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In this new feature, each week (or thereabout) we'll ask a local chef three burning questions about their favorite culinary reads, food shames and greatest (or worst) meals. Today the new executive chef at Village Marquee, Andre Natera, tells us about an unfortunate queso incident and his love for Weinerschnitzel.

What are your three favorite cookbooks?
Le Guide Culinaire by Escoffier
La Technique by Jacques Pepin
The French Laundry Cookbook by Thomas Keller

What are a few of your latest food shames?
I love Wienerschnitzel chili cheese dogs and chili fries. I can also go for the occasional ice cream late at night. Pistachio is my favorite flavor.

Greatest and worst things you've eaten recently?
The greatest thing I've eaten recently was ketchup flavored Pringles while in Vancouver, Canada. The worst thing was queso and enchiladas from a certain Mexican kitchen that will remain anonymous.