Newsday food writers Joan Reminick and Erica Marcus chat with 12 chefs who ignite some of our favorite Long Island restaurants. <a href="http://data.long-island.newsday.com/chefs/">Click here to see the chef interactive</a>

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Nicole Roarke, 34, is executive chef at <a href="http://long-island.newsday.com/restaurants/j-a-heneghan-s-tavern-1.6699563">J.A. Heneghan's</a> in Point Lookout, where she also resides. 
What's the most surprising thing a customer has ever asked for in your restaurant? 
A well-done burger topped with melted mozzarella over linguini with house red sauce. After consuming his "make-believe" menu item, he complained the portion was too small and the meat was too dry. 
What would people be surprised to hear that you like to eat? 
I love Kraft Macaroni and Cheese and chicken-flavored ramen noodles. On my one day off, the least time-consuming and the most processed, the better. It's against everything I believe in as a chef. 
Which Long Island restaurant would you take a chef friend to? 
Roots, West Islip: They had me at the chalkboard black origami-style menu. And talk about using trendy, seasonal ingredients in deliciously creative balance. Grey Horse Tavern in Bayport also comes to mind. Chef Meredith Machemer is not afraid to use local ingredients and allows the food to speak for itself. 
What's on your kitchen playlist? 
Hip-hop and rap is what gets me out of my head and my feet moving. I also like The Beatles and Van Morrison. My favorite CD start to finish is the Fugees' "The Score." 
What's the new kale? 
Now I am infatuated with black garlic, sunchokes and blood oranges. 
What's the last great meal you had? 
My sous chef, Michele Walsh, sautéed PEI mussels, red snapper, roasted Peruvian potatoes and zucchini and set it on a bed of kale and topped it with a tomato confit. Even eating it out of a plastic container, it was the best dish I have consumed in months. 
How do you dream up a dish? 
I begin with culinary magazines, and then I start writing. I always have a clipboard and pen in hand. I start with lists, then columns of proteins and sides and sauces. As I am homing in on a winning dish my eyes widen...I can taste and see and touch the dish. When you cook with your senses, your food comes alive. 
Any good food jokes? 
As told by my grandmother: "When is a cook not a cook? When she has every take-out menu in her area." 
How do you handle staff romances? 
The best way for me to handle staff romances is not to start them in the first place. As one of two women in the back of the house and the only eligible bachelorette, I find if I continue to tie my hair back, leave my mascara at home and smell like fryer oil, I'm less of a distraction. 
What did your mother say about your becoming a chef? 
"Grandpa would have been so proud!" 
Who's your culinary hero? 
I was star struck when I met chef Jacques Pepin while attending the French Culinary Institute -- especially because he was the first chef I recall seeing on television as a young child. 
What's your favorite cooking tool? 
The durable, sharp knife, along with killer knife skills, is absolutely necessary. 
What's your go-to pizza place? 
Tony's in Bayport -- hands down! It's a family-run pizza place I've been going to since I was a teenager in high school. 
What seasonal ingredients get you going? 
Coming into spring, I'm eager to see the asparagus resemble tree trunks and the sweet English peas as large as marbles. 
Other than where your restaurant is located, which town on Long Island has the best food? 
I'm pretty impressed with the selection of restaurants in Greenport and Huntington Village. 
_____ 
J.A. HENEGHAN'S TAVERN 
Menu highlights: 
* J.A.'S STANDARD $11 
Angus Beef Burger, Lettuce, Tomato, Onion &amp; Fries or Coleslaw 
* JAMESON BRAISED SHORT RIBS $25 
Saffron Risotto, Charred Tomato, Carrot &amp; Pearl Onion Ragout 
* BACON WRAPPED FILET MIGNON $29 
Gorgonzola Mashed Potato, Caramelized Onion &amp; Roasted Mushrooms 
* DIJON CRUSTED PORK CHOP $24 
Classic Potato &amp; Cabbage Colcannon 
* GUINNESS BATTERED FISH-N-CHIPS $19 
Crispy Local Catch, Malt Vinegar Fries &amp; Caper-Dill Aioli 
* CRAB CRUSTED SALMON $24 
Lemon Risotto, Asparagus &amp; Roasted Red Pepper Coulis 
* TIGER SHRIMP AND LINGUINE $21 
Saffron-Limoncello Cream, Leeks, Arugula &amp; Sun-Dried Tomatoes 
* EGGPLANT &amp; PASTA ROLLATINI $18 
Basil Infused Ricotta, Mozzarella, Plum Tomato &amp; Toasted Pine Nuts 
* PENNE PASTA &amp; SWEET ITALIAN SAUSAGE $23 
Kale, Sun-Dried Tomatoes, Red Chili Broth, Shaved Parmigiano &amp; Truffle Oil

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Chef Nicole Roarke, J.A. Heneghan's

Nicole Roarke-CROPPED

Jay Jadeja, 47, is chef co-owner of <a href="http://long-island.newsday.com/restaurants/west-east-all-natural-bar-bistro-in-hicksville-1.855911">West East All Natural Bistro &amp; Wine Bar</a> in Hicksville, where he also lives. 
What's the most surprising thing a customer has ever asked for in your restaurant? 
A guest once assumed that because I was born in India, I would always have some goat curry and naan in the back. I don't. 
What would people be surprised to hear you like to eat? 
My wife's over-easy eggs on gluten-free buttered toast, and her chicken soup with homemade gluten-free matzo balls, made with almond meal. 
If you could, which food would you ban from all restaurant menus? 
Saturated fats, genetically modified products, hormone and antibiotic induced meats, pink slime ... a long list. 
Which Long Island restaurant would you take a chef friend to? 
Snaps American Bistro in Wantagh. I love what Scott [Bradley] does; he's innovative and his food has a sense of humor about it, a twist. 
What's on your kitchen playlist? 
Pink Floyd, Led Zeppelin, Muddy Waters, John Lee Hooker and The Blues Brothers. 
What's the new kale? 
Grass-fed beef and truly pasture-raised and free-range happy hen eggs. 
What's the last great meal you had? 
Mario Batali's Babbo tasting menu. 
Electronic devices at the table: Love them, ban them, don't care? 
It's anti-social, unless it's an emergency. 
How do you dream up a dish? 
More often than not, it's an inspiration from dishes I have eaten. I dined at Babbo, saw a nice panna cotta, tried to create a saffron panna cotta with an Asian touch -- but it didn't work out. Of every 10 dishes I create, eight do not see the light of day because they suck. 
How do you handle staff romances? 
I married Raquel -- whom I first interviewed, rejected, then reluctantly hired while working at Singh Hospitality. Kidding aside, as long as it does not interfere with work, I am more than fine. 
What's your worst kitchen nightmare? 
I have lived several. Losing control of the timing on the line on a busy night. My sous chef throwing a tantrum on a Saturday night. 
What did your mother say about your becoming a chef? 
My mother, oh my mother. I can't write in print what she would have to say about my profession. 
Who's your culinary hero? 
Thomas Keller, Grant Achatz, Floyd Cardoz, Scott Bradley and Tom Schaudel. The first three are national celebrities, the last two I have actually had the privilege to have worked with. 
What's your go-to pizza place? 
Fanatico in Jericho or Nick's in Rockville Centre. 
What makes a great customer? 
We call them guests. My ideal guest is a gourmand, a wine enthusiast, has a great sense of humor, can laugh at him or herself and have a great deal of patience. He or she eats and drinks with reckless abandon. 
What seasonal ingredients get you going? 
Root veggies and game meats in the fall, mushrooms and asparagus in the spring; local seafood like clams, steamers, flounder and striped bass.

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Chef Jay Jadeja, West East All Natural Bistro & WIne Bar

Jadeja-CROPPED

Ralph Perrazzo, 34, is chef-owner of <a href="http://long-island.newsday.com/restaurants/bbd-s-1.5833532">BBD's</a> (Beers Burgers Desserts) in Rocky Point. He lives in Shoreham. 
What's the most surprising thing a customer has ever asked for in your restaurant? 
A 4-ounce, fully loaded, prime beef house-ground-and-pattied burger with fries for less than $6. 
What would people be surprised to hear that you like to eat? 
Duck tongues, beef heart, blood sausage and high-quality Japanese tofu. 
If you could, which food would you ban from all restaurant menus? 
I'm so tired of seeing balsamic-glazed everything. From tuna -- which really blows my mind -- to pizza to chicken. 
Which Long Island restaurant would you take a chef friend to? 
North Fork Table &amp; Inn, as Gerard Hayden is the chef of chefs. 
What's on your kitchen playlist? 
Bolt Thrower, Slayer, High on Fire, Mastodon, Bad Luck 13 Riot Extravaganza. We love our thrash metal in the kitchen. Sometimes, the guests ask us to lower it in the dining room. 
What's the new kale? 
Ong choy, or Chinese water spinach; it's delicious any way you cook it. 
Electronic devices at the table: Love them, ban them, don't care? 
I just can't get past touching a screen after someone else has. I am a clean freak and a germaphobe so it makes me a little biased against them. 
How do you handle staff romances? 
Let it be. Nine times out of 10, it does not work out and the weakest employee usually leaves. Then that person starts dating another employee. 
What's your worst kitchen nightmare? 
The tip of one of my Japanese knives breaking from falling on the floor. 
What did your mother say about your becoming a chef? 
She had nothing but praise. What mother wouldn't? She was happy I had some direction at the age of 15. 
Who's your culinary hero? 
Every farmer keeping things real and possibly having something left for my future children. 
What's your favorite cooking tool? 
A scimitar knife, as I love butchering sides of beef. It is therapy to me, so I have a personal attachment to it. 
What's your go-to pizza place? 
Gino's in Ronkonkoma for their Sicilian slice. I love that when you look at the bottom of the crust, you see the holes put in by their hands. The dough is never flat and dense -- just light, crusty and tasty. 
What do you think of reality cooking shows? 
Any reality TV show is not reality. We all know this and feel bad for the people who invest in that breed of cooks. 
What seasonal ingredients get you going? 
Young garlic, strawberries, peaches, apples, Romanesco cauliflower. We could be here for days with this question. 
Other than where your restaurant is located, which town on LI has the best food? 
Recently I had to go to Brentwood, got lost and walked into a bodega filled with amazing smells. I wound up eating the best authentic Spanish food ever and making new friends. And Brentwood is only one of many such towns on Long Island.

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Chef Ralph Perrazzo, BBD's

Ralph Perrazz-CROPPED

Jimmy Lian, 32, is chef-owner of <a href="http://long-island.newsday.com/restaurants/arata-sushi-in-syoseet-1.3192041">Arata Sushi</a> in Syosset. He lives in Elmhurst, Queens. 
What's the most surprising thing a customer has ever asked for in your restaurant? 
"Do you deliver to Manhattan?" One of our regular customers moved to Greenwich. He works in Manhattan and he had his secretary call and ask if we would deliver to his office. We did but eventually I recommended some restaurants in Manhattan for him. 
What would people be surprised to hear that you like to eat? 
Durian fruit. It has a smell that a lot of people find disgusting, but when I was growing up in Indonesia, it was something I looked forward to every weekend when it was in season. 
Which Long Island restaurant would you take a chef friend to? 
Peter Luger in Great Neck. That porterhouse, just grilled and topped with butter, it's delicious. Though I have to say that they execute the bacon appetizers better in the Brooklyn Peter Luger. 
What's on your kitchen playlist? 
I'm usually behind the sushi bar so the kitchen music is also in the restaurant. I like Planet Lounge and Smooth Jazz from Pandora. 
What's the new kale? 
Perhaps Brussels sprouts. I love to peel the leaves then give them a quick fry to get them crisp. 
What's the last great meal you had? 
Jajangmyeon in Koreatown on 32nd Street in Manhattan. It's a simple dish --j ust noodles with a soybean sauce and onions -- but I love the texture of the noodles. 
How do you handle staff romances? 
As long as they do their job well and keep it professional at the workplace and follow the rules provided, it is all good. 
Who's your culinary hero? 
Thomas Keller -- every dish he executes looks beautiful. 
What's your favorite cooking tool? 
My knives. I have four knives that I rely on every day. 
What makes a great customer? 
Customers who appreciate good food and who trust the chef. One of my goals as a chef is to make my customers appreciate food. If I create something new I need them to trust me that it will make them happy. 
What do you think of reality cooking shows? 
I watch a lot of "Kitchen Nightmares." I know Gordon Ramsay acts crazy, but every chef has an ego and what Ramsay does, he makes the chef look at that. It's good for me to step back, look at my restaurant and see what I can do better.

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Chef Jimmy Lian, Arata Sushi

lian-CROPPED

Lia Fallon, 45, is executive chef of Brewology, a gastopub opening later this year in Speonk. Until May 5, she held the same title at <a href="http://long-island.newsday.com/restaurants/the-riverhead-project-in-riverhead-1.2839925">The Riverhead Project</a> in Riverhead. She lives in Port Jefferson. 
What's the most surprising thing a customer has ever asked for in your restaurant? 
My Aunt Paula came in one Saturday night and wanted my grandmother's Italian red sauce. WHAT!!!! 
What would people be surprised to hear that you like to eat? 
Canned tuna fish. 
If you could, which food would you ban from all restaurant menus? 
Chilean sea bass. 
Which Long Island restaurant would you take a chef friend to? 
Either North Fork Table in Southold, Noah's in Greenport or Jewel in Melville. 
Electronic devices at the table: Love them, ban them, don't care? 
BAN THEM. Keep on silent in your bag or pocket and when you go to the bathroom, check if you must. 
How do you dream up a dish? 
Time of year/season, the weather and fresh ingredients that are available to me. After I examine all three, then my mind goes crazy. I think that is my favorite part. I challenge myself not to repeat dishes on my menu, unless it is a very popular item that my customers ask me for. 
Any good food jokes? 
A Sunday school teacher asks: Jesse, do you say your prayers before eating? Jesse replies: No ma'am. My mom is a good cook! 
How do you handle staff romances? 
I would rather not know about it, but they are kind of inevitable; these guys spend so much time together. I am OK with it as long as it doesn't affect their work performance. 
What did your mother say about your becoming a chef? 
My mom was very happy for me. It was a second career; I put myself through culinary school while running a business and taking care of a young family. There was a lot to juggle, but it has always been my dream and passion. She tells me all the time not to go faster than my guardian angel can fly. 
Who's your culinary hero? 
I look up a lot to my friend Tom Schaudel. Always fun, happy, inspiring and a very talented guy, who is good at anything he does, and he does a lot. 
What's your go-to pizza place? 
Renzo's in Mount Sinai. I need to be comfortable to tell them exactly what I want: thin crust, more sauce than cheese, well-done, crispy crust. 
What do you think of reality cooking shows? 
I think they are starting to get played out; some people are just looking for the quick spotlight instead of earning their stripes. 
What seasonal ingredients get you going? 
Spring really inspires me: It's the start of all the great local produce that we have here on the Long Island. I love using ramps, morels, asparagus, arugula, mint and rhubarb. I think I am just bored of winter root veggies.

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Chef Lia Fallon, Brewology

fallon-CROPPED

Ben Durham, 34, executive chef at <a href="http://long-island.newsday.com/restaurants/prime-1.855675">Prime: An American Kitchen &amp; Bar</a> in Huntington. He lives in Dix Hills. 
What's the most surprising thing a customer has ever asked for in your restaurant? 
I had one gentleman accuse me of using Sealegs in place of octopus. I assured him it was really octopus but he didn't believe me. I had to Google Sealegs, because I didn't even know what they were. 
What would people be surprised to hear that you like to eat? 
Spicy beef patties from 7-Eleven. 
Which Long Island restaurant would you take a chef friend to? 
Salumi in Massapequa. It's a cool little place, not very expensive. I just went there for my birthday and had a big charcuterie board with cured meats and cheese. 
What's the last great meal you had? 
It was the tasting menu at Momofuku Ko in Manhattan. The dish that really stuck out was the slow-poached hen egg with caviar, onion soubise, vinegar, herb salad, fingerling potatoes. You sit right at the counter, interact with the chefs. They're playing Nirvana. It's a very cool way to eat. 
How do you handle staff romances? 
I'm usually the last one to find out. The staff tries to hide that stuff from me, but I understand how it works. Even though it's always frowned upon in this business, we work long hours and usually don't socialize with anyone who we don't work with. So it's a tough subject. 
What's your worst kitchen nightmare? 
My entire staff doesn't show up on a Saturday night. 
What did your mother say about your becoming a chef? 
She thought it made perfect sense. Her only concern was that I work too hard and don't have enough time for a personal life. 
Who's your culinary hero? 
I have been inspired by a lot of chefs. But I guess my hero is Grant Achatz [chef-owner of Alinea in Chicago and a leading force in molecular gastronomy]. It is not just because of his cooking but also his battle with cancer and his drive to be the best even while fighting the disease. 
What's your favorite cooking tool? 
My chef's knife or my Gray Kunz spoons. 
What's your go-to pizza place? 
Mario's Pizza in Commack. Mostly because they deliver to my house. 
What makes a great customer? 
Someone who is willing to try new things. 
What do you think of reality cooking shows? 
I was on "Chopped." It wasn't a very good experience for me. I was the first one chopped. I don't watch any of the shows these days except David Chang's show on PBS, The Mind of a Chef.

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Chef Ben Durham, Prime

durham-CROPPED

Kwaku Boah, 37, is chef de cuisine at <a href="http://long-island.newsday.com/restaurants/lola-restaurant-in-great-neck-1.1613019">Lola</a> in Great Neck. He lives in Bayside, Queens. 
What would people be surprised to hear you like to eat? 
A hot dog with ketchup and mustard. You cannot go wrong with hot dogs. 
If you could, which food would you ban from all restaurant menus? 
Fresh garbanzo beans. They are a complete pain in the neck. 
Which Long Island restaurant would you take a chef friend to? 
Swallow in Huntington. Last time I was there I had a butternut squash soup with truffle foam, a wedge salad with lardons and blue cheese. It was awesome. 
What's on your kitchen playlist? 
The Cult, Phantogram, Drake, Ozzy Osbourne, Kanye West, Kid Cudi, The Doors, Stan Getz, The Pharcyde, Kings of Leon, 311, Bob Marley, Talking Heads, Interpol, The Knife, Amy Winehouse. And we'll end with Willie Hutch. 
What's the new kale? 
Cassava -- a.k.a. manioc or yucca. It's a root that they eat a lot of in Western Africa and Brazil. It's complete genius the way they dehydrate it and make this stuff called gari, which cooks up like couscous when you hydrate it. 
How do you handle staff romances? 
I don't. What you do outside of work is your business, and yours alone. 
What's your worst kitchen nightmare? 
Perfect nightmare: dirty kitchen, dirty walk-in refrigerator and unsanitary food storage. 
What did your mother say about your becoming a chef? 
She loved it. It meant she didn't have to cook anymore. 
Who's your culinary hero? 
Floyd Cardoz, Ty Kotz and everyone I worked with at Tabla (haute-Indian restaurant in Manhattan that closed in 2010). C.N.O. -- clean neat and organized. That was Ty's phrase. I still to this day do everything I was taught there. Everything. 
What's your favorite cooking tool? 
It's my bain marie. That's the stainless-steel container where I keep all my tools. It's like a magazine for all my bullets -- whisks, spoons, fish spat. 
What makes a great customer? 
People who don't think they know everything. They tend to be adventurous and can spot the nuances and really get a sense of what you're trying to do. 
What seasonal ingredients get you going? 
When we're approaching spring, I can hardly wait for fiddlehead ferns, spring garlic, ramps, artichokes, morels, asparagus, favas. Did I say ramps? 
Other than where your restaurant is located, which town on LI has the best food? 
Huntington, hands down.

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Chef Kwaku Boah, Lola

boah-CROPPED

Steve Scalesse, 32, is chef-owner of <a href="http://long-island.newsday.com/restaurants/tullulah-s-1.855537">Tullulah's</a> in Bay Shore. He lives in Islip. 
What would people be surprised to hear you like to eat? 
I love to eat crappy Chinese takeout, but I like it even more straight out of the refrigerator. 
If you could, which food would you ban from all restaurant menus? 
I would probably say I would never want to see another penne ala vodka. 
Which Long Island restaurant would you take a chef friend to? 
The Curry Kebob House on Route 112. I just love Indian cuisine, and the spices always surprise me. I brought one of my friends there and now he's hooked on it. 
What's on your kitchen playlist? 
Beatles, N.E.R.D, Brand New, Thrice, The Strokes, Passion Pit, Empire of the Sun and so much more. 
What's the new kale? 
We're doing lollipop kale now. And we're using tomatillos. 
What's the last great meal you had? 
At Market Bistro in Jericho. I had a five-course tasting on my birthday -- a little bit of everything. The food just kept coming out. 
Electronic devices at the table: Love them, ban them, don't care? 
Ban them. Socialize, people. I'd rather see people talking and communicating with each other. 
How do you dream up a dish? 
First I think of my protein, then I think of flavor profiles and combinations. Then cooking technique. We're doing our spring pasta -- the pasta is made with kale, spinach and zucchini. It's a take on pasta primavera, but there are no vegetables -- the vegetable is the pasta. 
How do you handle staff romances? 
We don't encourage them, but sometimes love happens. 
What's your worst kitchen nightmare? 
It happened when we were Small Tallulah's, one of the grease traps overflowed during service -- thank god it was near the end of the night. It's something I never want to experience again in my life. 
What did your mother say about your becoming a chef? 
She always let me help her cook when I was a little boy; it started there. It was no surprise when she saw how happy it made me and I went to culinary school. 
Who's your culinary hero? 
Michel Bras. His cutting edge cuisine that he has been doing forever, not a new thing for him. He always thought outside the box. I try to take a little bit of everything from chefs I love. 
What's your favorite cooking tool? 
My black steel pan, by far. 
What's your go-to pizza place? 
It's a toss-up between Renzo's and Mulberry Street in East Islip. If I'm getting a regular slice, it's definitely going to be at Renzo's, but for a specialty slice -- either Roman, Crispino or Grandma -- it's Mulberry Street. I worked there many years ago. 
What makes a great customer? 
One who likes an adventure.

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Chef Steve Scalesse, Tullulah's

Scalesse-CROPPED

Roberto Baez, 30, is executive chef at <a href="http://long-island.newsday.com/restaurants/morning-rose-cafe-1.6540554">Morning Rose Cafe</a> in Bellmore. He lives in Hicksville. 
What's the most surprising thing a customer has ever asked for in your restaurant? 
At a beach club restaurant I ran right out of culinary school, one of the members asked for peanut butter and bacon sandwiches every day. This inspired the sandwich I now have on the menu at Morning Rose, King's Lunch -- peanut butter, fried bananas, crisp pork belly and honey on white toast. 
What would people be surprised to hear that you like to eat? 
White Castle cheeseburgers. Also peanut butter and strawberry preserves -- directly out of the jars, with a spoon. 
Which Long Island restaurant would you take a chef friend to? 
Lola in Great Neck. I've had quite a few great experiences there, I think the food is excellent and I love foie gras, which is a specialty. 
What's on your kitchen playlist? 
Nothing. ... We sing our own songs. 
What's the new kale? 
Collard greens. 
What's the last great meal you had? 
All-you-can-eat crab legs at Popei's in Bethpage. I love shellfish. 
Electronic devices at the table: Love them, ban them, don't care? 
Don't really care. ... I know people love to take pictures of food and Instagram them, so it's here to stay and we can't really fight it. 
How do you dream up a dish? 
I think about what I like to eat and it slowly progresses from there. Technique and presentation have a lot to do with it as well. I know the staples that I need and then go into the seasonal produce. 
How do you handle staff romances? 
A lot of people meet their significant other at work, but I've also seen where it destroys the flow of the restaurant. As long as it's not in everybody's face, it shouldn't be a problem. 
What's your worst kitchen nightmare? 
Being short staffed on a busy day just as the Department of Health inspector walks in the door. 
What did your mother say about your becoming a chef? 
She supported me but constantly reminded me of the sacrifices that I would have to make in living a normal life. 
Who's your culinary hero? 
My father was and is my culinary hero and inspiration. He was from Cuba, born and raised on a farm. He opened the door to a lot of things I would have never seen before -- not just Cuban cooking but where food comes from. He would buy live chickens and rabbits and bring them home. 
What's your favorite cooking tool? 
The offset serrated knife. 
What's your go-to pizza place? 
Spinach Alfredo pizza at Mulberry Street in Hicksville. 
What makes a great customer? 
Someone who appreciates quality food and realizes they may have to wait a little longer to get it. You have to understand that good food doesn't just appear. 
What do you think of reality cooking shows? 
I don't watch them; too much drama and not enough cooking. 
What seasonal ingredients get you going? 
All types of melons. I love melons -- and will try to get some melon on the menu at Morning Rose. 
Other than where your restaurant is located, which town on LI has the best food? 
No town has the best. ... There are gems scattered all over the Island.

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Chef Roberto Baez, Morning Rose Cafe

baez-CROPPED

Heather West, 33, is executive chef of <a href="http://long-island.newsday.com/restaurants/schafer-s-1.3109017">Schafer's</a> in Port Jefferson, where she also lives. 
What would people be surprised to hear you like to eat? 
A chicken parm or eggplant parm hero -- anything Parmesan. I like simple. I never get invited to dinner parties because people are too scared to cook for me. I'm like the easiest person. 
If you could, which food would you ban from all restaurant menus? 
Egg white omelettes -- or really any make-your-own omelettes. 
Which Long Island restaurant would you take a chef friend to? 
Almond in Bridgehampton, The Trattoria in St. James, BBD's in Rocky Point and Bliss in Setauket. 
What's on your kitchen playlist? 
Anything country, Michael Bolton, Whitney Houston, Kelly Clarkson, The "Frozen" soundtrack. My guts have been singing "Let it Go." 
What's the new kale? 
Shaved and raw Brussels sprouts 
What's the last great meal you had? 
A corned beef sandwich at home with my husband for St. Patrick's Day. I don't go out that often. 
Electronic devices at the table: Love them, ban them, don't care? 
Hate them. Come to eat, not check your Facebook status. 
How do you dream up a dish? 
I do my research. I look at pictures. I put everything into consideration -- the weather, the day of the week. I was an art major, so it always has to have color and it always have to have an acidity that hits me in the back of my mouth on the jawline. And has to look the way it sounds on the menu. 
How do you handle staff romances? 
Rarely does it work out. I'm surprised that there's not more reality shows about kitchens, because restaurants are so dramatic. There's always drama no matter what. There's always a relationship and it almost always ends badly. It's highly entertaining. 
What's your worst kitchen nightmare? 
Burns and cuts. I was walking on eggshells the week before my wedding. I actually burned my arm. 
What did your mother say about your becoming a chef? 
At first she wasn't sure because it wasn't really popular then. When they found out I wanted to go to culinary school, my mom was, "What do you want to do that for?" It was 1999. Now, everyone wants to be a celebrity chef. But now she's my biggest fan, besides my dad. 
Who's your culinary hero? 
Julia Child. 
What's your favorite cooking tool? 
Global knife. 
What's your go-to pizza place? 
Colosseo in Port Jefferson Station for white pizza, Carnival for grandma, regular and salad pizza. 
What do you think of reality cooking shows? 
To be honest, I love "Hell's Kitchen." However, I'm the bitter alumnus. [West won season 2.] When I was on the show, it was a lot more about cooking; now it's very drama-filled. I love Gordon Ramsay but it's becoming the same show every season because he's always going to get mad, chew somebody out. I've learned more from "Top Chef" because you can learn from what they're doing. 
Other than where your restaurant is located, which town on Long Island has the best food? 
Babylon and Huntington -- they have the most restaurants you can go to and kind of hop.

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Chef Heather West, Schafer's

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Chuck Treadwell, 37, is chef at <a href="http://long-island.newsday.com/restaurants/market-bistro-1.3359790">Market Bistro</a> in Jericho. He lives in Lindenhurst. 
What's the most surprising thing a customer has ever asked for in your restaurant? 
It always shocks me that people will ask for items not on the menu. Not old menu items but items we've never served, like hot dogs. 
What would people be surprised to hear you like to eat? 
I'm always a sucker for chicken wings. I enjoy mine the best, but there's a place in Lindenhurst, Duffy's Ale House. It's a wing-themed bar-restaurant. They make great dry-rubbed hot-and-spicy wings. 
What's the new kale? 
I think kale is still hanging in there as the new kale. 
What's the last great meal you had? 
Anything cooked at home, not by me, is always a great meal and a great time. At a restaurant, I'll go with Kitchen A Bistro in St. James, where I recently had a bi-cut marrow bone filled with red-wine-escargot sauce. 
Electronic devices at the table: Love them, ban them, don't care? 
I heard Rick Pitino talking about taking his players out to dinner and he has everyone place their cell phones in the center of the table. The first one that picks up their phone pays the check. It's never going to happen, but I'd like to see restaurants implement that. 
How do you handle staff romances? 
I usually ignore that stuff until it goes away. 
What's your worst kitchen nightmare? 
I'm sure every chef has had this one. It is a Saturday night, 8 p.m. and the ticket printer won't stop. Next thing I know, everyone in the kitchen is gone, except me. The ticket printer just keeps printing orders. 
What did your mother say about your becoming a chef? 
She actually gave me an Easy-Bake Oven on my 5th birthday. So I think she had a plan. 
Who's your culinary hero? 
Scott Bryan at Veritas has had the biggest impact on how I cook and taste food. He showed me how simple and flavorful food can be. Also Bill Holden has shown me in the last two years how to run a successful restaurant and business on Long Island. 
What's your favorite cooking tool? 
It's a toss-up between the Vitamix blender, a mandolin and Edlund tongs. I'm very particular about my tongs. The ones by Edlund are not too lose, not too tight, just right. 
What's your go-to pizza place? 
Imperial pizza in Lindenhurst. 
What makes a great customer? 
Anyone with an open mind. 
What do you think of reality cooking shows? 
I used to like it when Food Network had actual cooking shows that tried to teach people about food and cooking. Now everything is a competition. I don't get it. 
What seasonal ingredients get you going? 
Anything in the spring. Asparagus, peas, sugar snaps and morels. A: They're delicious B: They mean that summer is just around the corner. 
Other than where your restaurant is located, which town on LI has the best food? 
Bay Shore is usually a good bet: Lake House, Aji 53, Tullulah's. And Patchogue is really getting good -- PeraBell, Bobbique, I hear good things about That Meetball Place.

FDCHEFCHUCK27.WEB

Chef Chuck Treadwell, Market Bistro

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Steve Gallagher, 36, is chef-owner of <a href="http://long-island.newsday.com/restaurants/the-trattoria-1.2003383">The Trattoria</a> in St. James. He lives in East Setauket. 
What's the most surprising thing a customer has ever asked for in your restaurant? 
My restaurant is not in a very scenic location. We are in a shopping center, facing St. James Beverage. I had a customer request a table for 20 in the parking lot -- he wanted to rent out the restaurant for the night, bring the tables outside. His guests would have had a view of the beverage store and the dumpster. 
What would people be surprised to hear that you like to eat? 
I really like that fake nacho cheese. I know that it's all chemicals and processed who-knows-what. But you know what, they paid scientists a lot of money to make sure that stuff tastes good, and it really does. 
Which Long Island restaurant would you take a chef friend to? 
Kitchen A Bistro. I've know Eric Lomando for a long time. I used to eat at his restaurant and then I started working for him. In fact, I wanted to work for him because I liked his restaurant so much. He is doing some of the best food on the Island. 
What's on your kitchen playlist? 
On days when we have a lot of prep to push through, the days when we are in the weeds all day, I like to listen to my '90s grunge and alternative: Soundgarden, Alice In Chains, Pearl Jam, and Nirvana. On mellower days, I like Bob Marley or Jack Johnson. And at least once a week I let the guys I work with pick, so we listen to Miguel Y Miguel and Los Cadetes de Linares. 
How do you dream up a dish? 
I spend a lot time reading cookbooks. But a lot of it is also working with what you have. What is that about necessity being the mother of invention? 
Any good food jokes? 
How do you cook kidneys? Boil the piss out of them. 
When I worked for Starr Boggs, he would tell that joke whenever we had kidneys on the menu. 
How do you handle staff romances? 
I met my wife working in a restaurant. She was waitressing and I was the sous chef. We would flirt during service and hang out afterward, and eventually we went on a couple of dates. And then she quit. She said it was because she didn't want working together to get in the way of our relationship — although I don't think she loved working there, she may have been happy to have an excuse to leave. However, now we've been married for almost three years and we work together at the restaurant, so the staff romance that I have to worry about the most is my own. 
What's your favorite cooking tool? 
My chef knife. 
What's your go-to pizza place? 
Luigi's in East Setauket 
What makes a great customer? 
A great customer is a happy customer. My favorite customers are the ones that are really excited about food. The people who bring good wine, are with good company, and are ready to have a good time. 
What do you think of reality cooking shows? 
There are too many of them. My wife and I watch "Top Chef," and most seasons are pretty good. But so many shows are really gimmicky. "Cupcake Wars"? 
What seasonal ingredients get you going? 
I love asparagus. First off, it is delicious. And it is one of the first vegetables of spring; it means really great produce is coming. It also has such a short season that I really try to make the most of it when I can. 
Other than where your restaurant is located, which town on LI has the best food? 
Bay Shore.

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Chef Steve Gallagher, The Trattoria

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