The hot seat

Ingredient I love pork back fat. I use it in terrines, pâtés, sausages and rendered as an extra flavor component. It’s really versatile and absorbs other flavors very well. It’s also key in many cured forcemeats and can be used texturally in a lot of ways. If it were socially acceptable, I might sleep with some under my pillow.

Kitchen gadget I use my grinder (pictured) a lot. It’s this awesome little hand-crank guy that’s only six inches long but weighs like 20 pounds. It’s made in Germany and on the box it had the translation for “meat grinder,” “Fleischhacker.” How evil sounding is that? Say it like the guy in Rammstein for added effect—“ Das Fleischhacker!”

Restaurant The only places I’ve been to at least three times in the last year are Terragusto (1851 W Addison St, 773-248-2777) and Schwa (1466 N Ashland Ave, 773-252-1466). They’re both BYOB, so that’s easy on the old kitchen-pay budget. I could live off Schwa’s quail-egg ravioli and Terragusto’s pappardelle bolognese.

Inspiration Just cooking in Chicago. We’re really spoiled here. The amount of incredible talent is insane. Also, my manager Colleen and sous-chef Lucy inspire me because I want them to be proud of what they’re representing, and on the flip side, I want to be better because I see how hard they work.

Music to cook to I’ve been on a late-’60s Jamaican ska kick recently, and the Pixies’ Come on Pilgrim gets a lot of play. I also love ’90s hip-hop. Big Daddy Kane’s “Smooth Operator” not only defines me (tongue in cheek), but gets the kitchen in a fun mood.

1615 N Clybourn Ave between North Ave and Concord Pl (312-654-1782).