Wes Johnson of Salt, Part 2
Did your family cook when you were a child? Mostly my father.
How old were you when you started cooking? 10.
First cooking job? Waffle House.
Did you attend culinary school or college? Ozarks Tech Community College/Apprenticeship at Highland Springs Country Club.
What do you eat? Lots of Pork.
What do you cook at home? Don't very often.
The local chef who most impresses you? Josh [Galliano] at Monarch.
Your favorite food city? London.
Favorite recent food find? Jowl Bacon from Schubert's.
Most essential ingredient in your kitchen? Fat (Pork, Duck, Chicken--it doesn't matter).
Favorite local food find, and where do you get it? Side of beans at Bogart's.
Five words to describe your food. Simple, Preserved, American.
One food you dislike. Truffle oil.
A food you can't live without. Soup.
An ingredient never allowed in your kitchen. Iodized salt.
Culinarily speaking, St. Louis needs more... Bakeries.
Best tip for home cooks. Love your fat.
Favorite after-work hangout. Sanctuaria.
Favorite kitchen tool. Wooden Spoon.
What's next for you? Top secret until February 1st.
What inspires you? People asking questions.
Chefs who inspire you. Brendan Noonan [of Harvest] and Josh Flynn.
Favorite cookbooks? Ginger Pig.
Proudest professional moment? Opening Salt.
Favorite music to have in the kitchen. Beastie Boys.
What's on your pizza? Extra Cheese.
What's in your omelet? Chorizo.
What are you drinking? Vodka on the rocks, much to Ted Kilgore's dismay.
What's the most surprising food you've eaten? Stuffed pork loin at Savoy Grill (London).
What's the most difficult lesson you've learned in this business? Do it well and don't tinker with it.
When did you know the chef's life was for you? Everyone knew when I was young (in my teens) but I didn't realize it until my mid 20s.