Chef News

Blue Hound's Stephen Jones on Cooking for Steve Wynn's Wife, the Joy of Fennel Pollen, and Why Pizza's Overrated

See also: Well, Gastro my Lounge

This is part two of my interview with Stephen Jones, the executive chef of Blue Hound Kitchen and Cocktails. If you missed part one the interview with Stephen Jones, read it here.

What's your favorite food smell: A whole roasted suckling pig.

What's your favorite cookbook: Eggs by Michael Roux. Eggs are such a delicate thing. To be able to master egg cookery, it takes you into a whole other realm. There's patience involved. That expression of patience is what being a chef is all about.

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Nikki Buchanan