Chef News

Aaron May Dishes About Why He Pisses People Off and Describes His Last Supper (You'll Love the Dessert)

This is part two of my interview with Aaron May, chef-partner of Praying Monk, Over Easy, The Lodge, Mabel's on Main and May's Counter in Tucson. If you missed part one, where May talks about whether he's a chef, a restaurateur or a party boy -- and what I learned (full disclosure) in a year of working for him -- read it here.

See also: -- Cullen Campbell Dishes on the Food Network Star That Pumped Him Up and His Favorite Local Dishes

Most under-rated ingredient: Salt. There are dozens of types of salt I like to use, but people are scared of it so I think it's often overlooked.

Something always found in your kitchen: Cottage cheese. I eat plain, load it with jalapeños and radish. I also put it in the robot coupe and use it as a base for sauces and dips. It's another versatile ingredient that's too often overlooked.

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Nikki Buchanan