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?
NT: What's your favorite food-/cooking-related joke?
Lettuce us in and we'll tell you.
NT: What three things describe your ultimate foodie fantasy?
1. My girlfriend
2. Little Palm Island
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?
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.