On a mission to find some of Madison’s young chefs eager to make their mark on the city, the Young & Hungry series spotlights three chefs ready for the challenge. In a bonus feature, the chefs were asked a series of rapid fire questions.
By Elizabeth Geboy
Jamie Hoang, Sujeo: Pho- I love it!
Jacob Wolf, Underground Food Collective: Apple with a cube of cheese.
Jon Pieters, Harvest: Corn beef and hash, eggs over easy, with runny yolk.
Butter or olive oil?
Pieters: Depends on the application!
Kitchen music choice?
Hoang: Genre? Hip-hop.
Wolf: Podcast, if I’m by myself! Depends on who’s there.
Pieters: I have a broad taste in music, whatever the mood is in the kitchen.
Nutella or speculoos?
Wolf: Neither? What’s speculoos?
Pieters: I’m a Nutella guy.
If you were a vegetable:
Hoang: Baby bok choy!
Wolf: Wheat, not a vegetable.
Early bird or night owl?
Hoang: Night owl.
Wolf: Kinda both. (He laughs) Early bird.
Pieters: Night owl.
Hoang: Sparkling water!
Wolf: Potatoes, eggs, butter.
Pieters: Butter, cream, Dijon. Maybe Dijon more than everything…!
Chocolate with mint or raspberry?
Wolf: Depends, where it’s from or who made it. Probably mint. Fresh mint.
Food trend you can’t stand?
Hoang: Avocado toast. I’m allergic to avocados, too.
Pieters: It’s hard to say…. Improper use of words, when someone doesn’t understanding what terms mean. Like someone going on a gluten-free diet but not understanding why they’re not eating gluten…
Cake, creme brulee, or pie?
Hoang: Creme brulee!
Wolf: Pie. Or cake. Pie first.