OMC: Tell us a bit about your experience cooking at James Beard House in New York. That must have been an honor.

NB: It was a once in a lifetime opportunity to show our chops in the same little kitchen that James Beard, and all of our heroes have cooked in. We cooked from our hearts and souls and absolutely knocked it out of the park. The crowd was so excited about our food that they gave us a standing ovation, and were even asking for autographs and recipes. It was surreal.

CH: It was heaven on earth! I was blown away by the prestige. I had goosebumps and all that good stuff.

OMC: Do you have a signature dish?

NB: I just love to cook with whatever is fresh and in season. If you cook with what is in season, and you cook it with love, your signature is all over it.

CH: Nick and I have a lot of signature dishes. People should come to the café and see two of our summer favorites: the free-raised Strauss veal hot dog and the artichoke gremolata with asparagus, fresh chickpeas, chervil broth and white truffle oil.

OMC: What do you like most, and least, about your job?

NB: The best part about this job is being able to create menus for some of the most glamorous events on the face of the earth, we host events for clients from all over the world here at the Calatrava-designed Milwaukee Art Museum.

The worst part of the job is the fact there is no gas in either of our kitchens and we must execute all of our food on electric equipment. It throws a real wrench in the machine.

CH: The thing I like the most about my job is getting to teach up and coming chefs great technique and being able to watch them grow. The thing I like the least is the fact that our busiest season is in the summer and I miss out on a lot of family occasions and I don't get to travel.

OMC: What are your favorite places to eat out in Milwaukee?

NB: I am married with a 6-year-old and a 2-year-old so I do not get out too much, but I love Cafe Lulu, Zaffirro's, Roots and Coquette Cafe.

CH: Sanford's, of course, since he was my mentor. I enjoy Louise's right by my house. Lake Park Bistro, Umami Moto, and on and on. I appreciate every place for what they do.

OMC: Do you have a favorite cookbook? What do you like about it?

NB: My favorite cookbook is "The Making of a Cook" by Madeleine Kamman. It is just a real straightforward, well-written book that contains recipes for almost anything that you may want to make. It helped me out in some real rough spots back in the day.

CH: I am a big Anthony Bourdain fan. I can really relate to him, but no I don't have just one, there are so many winners.

OMC: Do you have a favorite TV or celebrity chef? Why?

NB: My favorite celebrity chef would have to be the Swedish Chef from "The Muppet Show." I always thought that he deserved a lot more credit, and respect than he received.

CH: Super Mario Batali; he was so passionate when I worked along side him at a James Beard dinner at Sanford.

OMC: What's been the biggest development in the culinary arts over the past 10 years?

NB: I would say it would have to be the fact that we are able to get any ingredient in the world dropped off at the front door of our kitchen any day of the year. There is nothing that you are unable to get these days.

CH: I think that just the idea of crossing over cuisines, simplifying flavors and reinventing some of the classics, and having fun doing it.

OMC: What kitchen utensil can't you live without?

NB: I could not live without my 11-inch Global chef's knife. It does most of the work for me. I am just along for the ride.

CH: My chef's knife. I am a hands-on kind of guy!

OMC: What's the next big trend in food?

NB: I believe that Indian influenced cuisine will become very trendy, very soon. The cuisine of India is full of dishes that are packed with awesome flavors, and these dishes are able to be created with very little cost and are packed full of amazing health benefits.

CH: I would like to see us get healthier as a nation. We have been working with Alamelu Vairavan, a (Milwaukee-based) South Indian cookbook author, instructor and consultant. Her cuisine is full of very flavorful dishes with wonderful spices and aromatics. That is where it's at.

OMC: What's the toughest day / night to work in the restaurant biz?

NB: Those beautiful Saturday and Sundays during the summer when everyone is soaking up the sun but you.

CH: I think the toughest day has to be those Sunday brunches. I would say the toughest night is New Year's Eve.

OMC: What is your favorite guilty dining pleasure?

NB: Foie Gras. Guilty as charged.

CH: My guilty pleasure is ordering a bunch of items off of a menu. Enjoying some really great wine and receiving some top-notch service.