Blunt Inquiry Asks… Chef Todd Perrin

What is your idea of a perfect restaurant? A beautiful space with good, honest food. A place where the people that work there and the customers are both having a great time. Every service would feel like your guests are coming to your house for dinner What is your greatest fear at work? That we don’t deliver what we promise…. Which working Chef do you most admire? So many…..I pretty much admire anybody that puts on an apron, picks up a knife and enters this life. There are easier ways to make a living and anyone who enters a pro kitchen and does it with good work ethic and honesty gets my admiration – commis, chef de partie, or exec. Chef – we are all just cooks. What part of work ‘you’ do you most deplore in yourself? Probably micro managing from time to time. Sometimes I lapse into “nobody…