Chef News

James Porter Explains Why Deadliest Catch Is Better Than Anything on Food Network and Names One Local Chef He Could Happily Spend a Week With

Page 2 of 2

Name a culinary mentor and explain what you learned from that person: Master Chef Peter Timmons, the chef at The Greenbrier during my apprenticeship. He taught me where my threshold for pain is.

Do you watch Food Network?: Ab-so-lutely-effin-not. If you really want to know what it's like to work in a kitchen, watch Deadliest Catch. It's unscripted, passionate, and shows true determination through unforeseen difficulties. Working in a kitchen is more often like being at sea during a storm -- not in a studio with makeup artists.

Name a chef (or two) you'd love to spend a week with and explain why: Anthony Bourdain, Marco Pierre White, and Christopher Gross. Can you imagine how fun that would be? Crazy-ass chefs with true-grit experience. What do you wish we had more of: Months when the temperature is below 90 degrees.

Explain your thought process in creating the menu for Petite Maison: The whole concept for Petite Maison happened so naturally it's almost hard to describe. When I saw the building for the first time, I just knew it should be a bistro that transports guests to a place far, far away. The menu may look simple, but it includes some of the most difficult and time-honored techniques a cook can use. I wanted to honor my trade and the time-honored craftsmanship of the great chefs.

What's your pet peeve in the kitchen?: Dull knives, not having stations set on time, and when my cooks say, "Yes Chef!" but they really mean, "Holy shit, I have no idea."

KEEP PHOENIX NEW TIMES FREE... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Nikki Buchanan