Compliments of the Chef with Richie Nakano

This week, Chefs Feed met up with renowned chef Nakano at his stand in the Ferry Building.

December 6, 2013 ‚óŹ 1 min read

CF: I'm best known for my _______ but I can make one hell of a _______. 
RN: ramen; breakfast of poached eggs, hash with sausage, and peppers 

CF: A few words your sous chef would use to describe you. 
RN: Cranky and easily distracted. 

CF: What are you most excited about right now at your food stand? 
RN: We're just trying to get back to basics in terms of ramen itself. We revisit the pork ramen recipe every year to tweak or change the way we're cooking it, and we're doing that again right now. We are also trying to get into more chicken-based ramen broths, something that's lighter in body but with more depth of flavor. 

CF: Which chef would you drop everything to stage with? 
RN: All the chefs I missed on my way up: Mourad Lahlou, Daniel Patterson, and Robbie Lewis (because I hear he's a maniac). 

CF: Insider tip from the kitchen for diners. 
RN: If you're visiting a restaurant you go to a lot, try ordering items on the menu that change often rather than getting the same thing over and over again. Those are probably the dishes that chefs are most excited about and are trying to find new inspiration through. 

CF: Message to professional food critics. 
RN: There is no editing nor is there an undo button for any slips we might make during your visit. No one is perfect, so have some empathy from time to time. 

CF: Secret off-the-menu item that your guests can order today. 
RN: During the spring/summer, we offer cold noodles that are usually off the menu. However, the real secret is that we'll serve your ramen in a ceramic bowl. We don't advertise it, but if you're eating at the Ferry Building we'll give you one. It makes for a much better ramen experience. 

CF: One piece of advice for aspiring young chefs. 
RN: Stop trying to be a star chef or advance too quickly. Just take your time, enjoy cooking on the line, and learn as much as you can. 

CF: What's for family meal today? 
RN: Well, I'm actually not sure because we just ate about a couple pounds of mochi this morning.