| Chefs |

Interview: Chef Tim Andriola Gets the 10

No use rehashing all of Chef Tim Andriola's background info, since Katel did a fine job of that in his blog post, so let's just remind everyone that this popular guy is and has been co-owner of Timó in Sunny Isles Beach since its inception in 2003. He previously kept diners happy for five years as chef de cuisine at Chef Allen's, then as executive chef at Mark's South Beach. He also sliced and diced at Charlie Trotter's and Chez Panisse.
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His Mediterranean/Italian eats have been lauded by a number of respected critics, undoubtedly making his former instructors at the Culinary Institute of America very, very proud. And now he's also working on a Timó cookbook so us food prep neophytes can try to keep up at home.

Even with all that experience, it seems Andriola can't quite figure out that darn Pacojet. But, hey, we're just impressed he knows a chick with thighs strong enough to crack crabs. It is his girlfriend? Wonder which gym she belongs to. 

Anyhow, here's more:  

New Times: If you could serve a meal to any famous person, alive or dead, who would it be and what would you cook for him/her?

Tim Andriola: Jesus Christ, the last supper.

NT: What food/utensil/technique still confounds you?
TA: The Pacojet.    

NT: Which chef, alive or dead, would you like to challenge in Iron Chef fashion? Why do you believe you could kick his or her ass in the kitchen? 

TA: Allen Susser! And I think I'd hold my own.

NT: What's your favorite food-/cooking-related joke? 


Knock knock.

Who's there?


Lettuce who?

Lettuce us in and we'll tell you.

NT: What three things describe your ultimate foodie fantasy?


1. My girlfriend

2. Little Palm Island

3. Lychee

NT: Which famous chef, alive or dead, would you like to shadow for a day (assuming you haven't already had the chance)? 

NT: What is your dream culinary trip? 

TA: To guest star on the show The Deadliest Catch and go crabbing for Alaskan king crabs.  

NT: What's the hottest thing a date could whip up for you in the kitchen? 

TA: Crack open stone crabs with her thighs. Skill and strength! [Editor's note: Uh, that really didn't answer the question, but it sure was an interesting response, anyhow.]

NT: What's your favorite junk food and where do you get it?

TA: Stealing ice cream (homemade) from my pastry station.

NT: How would you complete this sentence: Never trust a chef who/that...?
TA: ...doesn't drink.

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