Chef, husband and father -- Alfonso Ramirez doesn't have time for a cold. We manage a few more answers before he disappears back into the kitchen.
Read our interview with Alfonso Ramirez of Pinot Provence, Part One.
And now, on to Part Two . . . .
Hardest lesson you've learned:
You'll never really grasp what you've learned at a restaurant until six months after you've left.
When you're not in the kitchen cooking, what are you doing?
Hanging out with my 5-year-old and playing the Wii. I am pretty good at Wii Sports, but she beats me at tennis a lot of the time.
Snoop Dogg's "Gin and Juice." I was just listening to it on the way in this morning.
Where did you grow up?
I grew up in Norwalk and West Covina. In my early 20s, I came to Orange County because it's where my wife is originally from.
What's your favorite childhood memory?
Cooking with my father. I worked very closely with him when we opened the Conga Room in Los Angeles. He was really influential with my French and Latin cooking. My favorite dish would be roast duck with palatine puree and fried yucca.
Are you superstitious? if so, about what?
Oh, yes. Dreams, premonitions . . . plus the fact that I'm Cuban.
What were you up to five years ago?
Opening the Foundry on Melrose.
Last movie watched. How was it?
Bronx Tale was amazing. Hello! See it.
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When you use the Internet, what's on your homepage?
It's, like, squirrels and bunnies and things. I have two daughters.
Do you have any skills that are non-food-related? What are they?
What would you be doing if you weren't in this business?
I would be a parole officer, or I would work in juvenile halls.