What were your favorite foods growing up?
Braised brisket, mac & cheese, egg sandwiches

When did you decide you wanted to be a chef?
After I made awesome cinnamon rolls in junior high home economics class

Where and when did your career in food begin?
2000. Working the line at Asia de Cuba when I was halfway through culinary school.

Who or what has shaped your cooking the most over the years?
My parents, Bill Peet, Charlie Trotter

What influences your cooking style and particularly your menu?
My mood, what kind of flavors I am into at the moment, seasons

Your menu is seasonal and local. How did that come about and what does that mean to you?
It came about as part of our determination to be socially responsible and support local businesses. It means buying food that will be as close to the farm to the table as possible. Knowing the land and people we are buying our product from and using ingredients that are at the peak of their flavor.

Your catering company strives for social responsibility. How is Stuart & Welch socially responsible?
Recycling, composting, food donations, working with non-profits and charities, using "green" products such as paper goods that are made from recycled paper. Cleaning products that don't contain any harmful chemicals, using plates made from fallen leaves whenever possible.

What are some of your favorite fall/holiday ingredients and dishes?
Stuffing, braised meat, mom's matzah ball soup, parsnips, cauliflower, squash, game birds

What are your favorite culinary weapons in the kitchen?
MAC knives, microplanes, Vitaprep

What is your favorite secret ingredient?
White soy sauce, smoked paprika

What was the most challenging meal you had to make? Why?
Lobster salad in a hollowed ostrich egg, with an anthurium (the penis flower) sticking out of the lid. Why? Think you can figure it out...

What was your worst catering disaster?
Running out of ravioli after only half the guests were served and nothing to replace it with.

What is your beverage of choice?
Maker's Mark Neat!

What is your least favorite food?
Salmon, blue cheese, capers

What chefs, restaurants or cookbooks inspire you?
Charlie Trotter, the French Laundry (just like everyone else) The Elements of Taste by Gray Kunz, Jose Andres

Where do you like to get seasonal, local food?
Farmer's market at Prospect Park

What was the most spectacular meal you have ever had?
Blue Hill

What is your best cooking tip for a home enthusiast?
Experiment. A LOT. Play with ingredients you've never heard of.

What do you like to cook and eat at home?
Comfort food. A perfect roast chicken, pasta, potatoes of any kind. Chick peas.