20 Questions With jimihatt

In our series, 20-Questions we sit down and ask a quick 20 Questions to someone of interest.  If there is someone you'd like to hear from feel free to suggest one.

1.) What's your earliest culinary memory?
Hot water corn bread in West Monroe, LA

2.) What brought you to the food and beverage industry?
I was 21 looking for an inside gig,close to a bar and hot chicks

3.) First dish you learned to prepare?
Shrimp and grits!!

4.) Who are/were your influences?
Influences are every where! i do have a few key people that i look up to, can't you tell in my cuisine?

5.) What was your first restaurant job and where?
CD's hot fish shop in West Ashley.  Long gone but the memories remain!

6.) How has the culinary world shaped who you are as a person?
Giving, teaching, asking questions myself all come from working w/ great bosses and line cooks alike...

7.) Do you have a favorite ingredient?
Favorite ingredient would have to be "whole hog".

8.) Why did you start Guerrilla Cuisine?
GC was something we called sushi sunday back in tha day, it evolved into guerrilla cuisine so we could showcase all chefs & food alike.

9.) How has Guerrilla Cuisine changed your life?
Life changes anyway! GC has given us that warm fuzzy feeling folks look for.

10.) What kind of things do you eat at home?
Lots of veggies, peanut butter, beef, chicken and pork. Never lamb or shell fish, i don't really know why though.

11.) Your beverage of choice?
Bourbon, bourbon & so much more bourbon !!!

12.) At what age did you realize your passion for food?
My passion for food was always with me, it took great teachers to show me where to locate it.

13.) Where do you look for inspiration?
I feel i find inspiration everywhere i look. a long walk past a food court sends me to the think tank w street food on the brain. classics have a whole new future as far as food in concerned.

14.) What has been your most memorable dining event?
The first time we ate at Momofuku in NYC was sick, loved every bite! Then there was that time we cooked for 2400 people at a russian river winery...

15.) What's your take on shows like "Man vs Food" and "Bizarre Foods"?
"Man vs Food" and "Bizarre Foods" have good points as well as bad. i see myself on tv very soon!!! LOOK OUT!

16.) Do you have a favorite cooking show?
No favorite cooking show, too many to choose from, i do love watching "after hours with daniel" great show!

17.) What's your pet peeve when it comes to the restaurant industry?
Pet peeves are poor food, bad attitudes...

18.) What, in your opinion is the hardest thing about Guerrilla Cuisine?
The hardest thing about GC is topping the last event with a better one.

19.) What do you feel is Guerrilla Cuisine's role or contribution to the community and the culinary world at large?
Our contribution to the community is that we love to learn form our guest- give back and make flavor waves!

20.) Where do see the future of food and dining heading?
The future of food and dining is headed to the moon and i just got a rocket ship...