{"id":126,"date":"2016-12-19T00:00:00","date_gmt":"2016-12-19T00:00:00","guid":{"rendered":"https:\/\/foodiedaily.alipsmith.com\/?p=126"},"modified":"2023-05-27T01:50:22","modified_gmt":"2023-05-27T01:50:22","slug":"roostx1chef-willie-cooper","status":"publish","type":"post","link":"https:\/\/foodiedaily.alipsmith.com\/index.php\/roostx1chef-willie-cooper\/","title":{"rendered":"Sonoma Chef Willie Cooper wrote the book on grilling"},"content":{"rendered":"
\n
<\/div>\n

We have been publishing Marcel Roost\u2019s Culinary Questionnaire for the past year with terrific response. And as we take a Holiday break, we are going to fine tune Marcel\u2019s original questions. \u00a0If you would like to partake in the questionnaire please contact us or download the questionnaire. If you\u2019re published we\u2019ll send you a Roost Logo hat. They\u2019re new for 2017 along with the new list of questions. \u00a0<\/em><\/p>\n

We\u2019ve been going through the past year\u2019s questions and have chosen our three favorites. We will run them for the next three weeks, as always, on Monday, beginning today.<\/em><\/p>\n

 <\/p>\n

\u0016Chef\u00a0<\/span>Willie Cooper\u2019s grill skills are so precisioned he literally wrote the book on it.\u00a0\u00a0On the Grill: Adventures in Fire and Smoke<\/em>, published by Williams-Sonoma is a veritable grilling Bible, built on Cooper\u2019s experiences during his 20-plus year restaurant career. Now, Cooper\u2019s culinary talent are available by appointment only, \u201cprivate-cheffing\u201d in Sonoma. Cooper reflects on molecular gastronomy and \u201ckeeping it real.\u201d<\/p>\n

\"ChefWillie_portrait\"What is your idea of a perfect meal?<\/strong>
\nA \u201cfancy\u201d tablescape with a casual multiple-course old-school French bistro menu \u2013 comfort food done right.<\/p>\n

What recipe still gives you goosebumps?<\/strong>
\nTuscan wild-boar ragu (my favorite \u201cmeaty\u201d pasta sauce).<\/p>\n

What cooking personality, living or dead do you most admire?<\/strong>
\nJacques Pepin \u2013 he\u2019s the man.<\/p>\n

What\u2019s a style of cooking foreign to you that you wish you had down pat?<\/strong>
\nBritish (with their Sunday Roasts, cakes and puddings).<\/p>\n

Which ingredients do you find yourself using the most?<\/strong>
\nEggs, butter, sugar, flour, chocolate, heavy cream \u2013 I\u2019m a baker. On the savory side, fresh herbs, golden new potatoes, Swiss chard and spinach, tomatoes, lettuces, and red meat (hanger steak is my favorite). Organic chicken and wild game birds too, which I hunt myself.<\/p>\n

What was your biggest culinary disaster?<\/strong>
\nI burn my toast sometimes, just like everybody else!<\/p>\n

Jiro Dreams of Sushi. What food do you dream of?<\/strong>
\nI don\u2019t dream of food \u2013 but I have dreamed of working on the line \u2013 which can be a nightmare, if you fall behind.<\/p>\n

What\u2019s your most treasured kitchen tool?<\/strong>
\nA little Opinel paring knife, from France \u2013 I can do anything with my little knife.<\/p>\n

If you weren\u2019t a chef, what other occupation could you see yourself excelling in?<\/strong>
\nFormula 1 race car driver.<\/p>\n

Mario Batali has clogs. What\u2019s your most marked characteristic?<\/strong>
\nNeckerchief bandana- always. And it doubles as a headband, when needed.<\/p>\n

What food do you hold in the lowest of regards?<\/strong>
\nOverpriced molecular gastronomy in high-end fine-dining restaurants.<\/p>\n

What is the quality you most like in a chef?<\/strong>
\nHonesty and authenticity. You have to be real. Faking it doesn\u2019t work.<\/p>\n

What is the quality you most like in a diner?<\/strong>
\nProper table manners.<\/p>\n

Chef Boyardee or Colonel Sanders?<\/strong>
\nNeither.<\/p>\n

Who or what inspires you?<\/strong>
\nOld-school French country cooking \u2013 fresh produce from the market to the kitchen to the table, everyday.<\/p>\n

How do you take your coffee?<\/strong>
\nTwo sugars and foamy whole milk.<\/p>\n

What food trend drives you batty?<\/strong>
\nKale is a super-food that\u2019s good for you.<\/p>\n

In-N-Out or Five Guys?<\/strong>
\nIn-N-Out.<\/p>\n

Could you \u201cbeat\u201d Bobby Flay?<\/strong>
\nNope.<\/p>\n

Do you prescribe to any kitchen superstitions?<\/strong>
\n\u201cThere\u2019s no turning back the clock on disfiguring grease burns\u201d (from a warning stickler on a restaurant deep fryer).<\/p>\n

What\u2019s a childhood dish you loved that still sticks with you?<\/strong>
\nChocolate chip cookies.<\/p>\n

Biggest cooking fear?<\/strong>
\nNone.<\/p>\n

What do you cook on your off days?<\/strong>
\nOrganic chicken breasts with rosemary from the garden and lemons from my tree<\/p>\n

Go-to guilty pleasure food?<\/strong>
\nChocolate ice cream.<\/p>\n

If you ate some poorly prepared blowfish sashimi and passed, what person or thing would you like to come back as?<\/strong>
\nAn Italian grandmother who makes hand\u2013made fresh pasta for her family every Sunday.<\/p>\n

What is your catchphrase?<\/strong>
\n\u201cMay I shave some black truffle on that for you?\u201d<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

We have been publishing Marcel Roost\u2019s Culinary Questionnaire for the past year with terrific response. And as we take a Holiday break, we are going to fine tune Marcel\u2019s original questions. \u00a0If you would like to partake in the questionnaire please contact us or download the questionnaire. If you\u2019re published we\u2019ll send you a Roost […]<\/p>\n","protected":false},"author":4,"featured_media":7734,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_eb_attr":"","footnotes":""},"categories":[156,143],"tags":[],"class_list":["post-126","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-roosts","category-the-daily-tout"],"_links":{"self":[{"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/posts\/126","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/comments?post=126"}],"version-history":[{"count":3,"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/posts\/126\/revisions"}],"predecessor-version":[{"id":807,"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/posts\/126\/revisions\/807"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/media\/7734"}],"wp:attachment":[{"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/media?parent=126"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/categories?post=126"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/tags?post=126"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}