I was a little intimidated to play 20 questions with Francis. I didn't find a lot of interviews just reviews and stories about the L20 fallout, but very little on the man in his own words. He's a quiet guy which can be interpreted many ways. When I walked in to the back of the L20 kitchen I saw him carrying a case of produce and knew we'd get along just fine. I'd never seen the back of the house and the kitchen is one of the prettiest I've ever walked through. After a quick tour, we set off for a quiet spot in the dining room.
Note: Working at 3 star Michelin restaurants means you're always seeking perfection. About an hour after we met, I got a note asking if he could change one of his answers! I laughed and said you only get one, the answers were all great. I also couldn't think of another question to cut so this week there's a bonus extra!
Francis Brennan
Restaurant L2O
Married Wife, Sarah
Kids Henry 10, Harrison 5
Age 37
From East Bay, San Francisco
Culinary School None, School of Hard Knocks
Knife Hand Left
Twitter Handle None
1. What did you have for breakfast?
A Banana
2. Place you eat most often on days off?
Shaw's Oyster Bar
3. Favorite ingredient to work with?
Chorizo
4. If I gave you $10,000 how would you spend it?
Make sure the foundation of my house doesn't fall in.
5. First word that comes to mind when I say Michelin?
Tires
6. Favorite Charity Event that you do?
I do a lot of charity for my son's school.
7. Last weekend on earth - what city are you eating in?
New York
8. If you weren't cooking, what would you do for a living?
Does Baker count?
9. What did you want to be when you were growing up?
Professional Skate Boarder - Mark Gonzalez
10. If you left Chicago to cook somewhere else, where would you go?
Austin, TX - I've never been. I'd want to go someplace new and smaller.
11. Most embarrassing cooking moment?
My first day at Payard Patisserie the shop opens at 7am and none of my stuff was ready till10am. Francois brought me upstairs at 10am on Saturday, in front of everyone in the Patisserie, pointed to all of my pastries in the case and said, "They look like shit! I had one week to improve or I was gone." (How long did you last?) 2yrs and never had stuff out late again.
12. Person you would most like to cook for?
David Bowie
13. Do you have any pet peeves?
Social Media (Any specific part?) All of it!
14. Karaoke song?
Never done karaoke, too shy.
15. When you tell non-food people you work at L2O do they ask - which boy band is that?
(Laughs) Is that lease to own?
16. How often do you ride your bike to work?
I walk
17. Fill in the blank - Payard is
Pastry
18. How often do people say - Lighten up Francis!
A lot! Or they just call me Psycho - catch you touching my shit!
19. What did you do on your last day off?
I can't remember when was my last day off...What's today Saturday? (Yes) Oh, ya I taught my 5 yr old how to ride his bike. Took 20 minutes, kids a stud.
20. Do you have a nickname?
FC (so for the record your nickname is not psycho?) To some people it is, depends who you ask.
21. Who's funnier you or Laurent Gras?
(With a sly smile) Laurent for sure.
Thanks again for the time Chef! Next week, we get to meet Giuseppe Tentori. To date, he's taken the longest and when you read the questions/transcript you'll laugh as much as I did.
Joe Campagna is the Chicago Food Snob. A former restaurant General Manager, Server and Chef you can find him on twitter @chifoodsnob. You can reach him through email at chicagofoodsnob@hotmail.com. Joe is retained as a compensated blogger by Pei Wei Asian Diner.
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Source: http://www.chicagonow.com/blogs/chicago-food-snob/2011/06/20-qs-with-chef-francis-brennan-of-l2o.html
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