If BRAD KRATEN isn’t bowling with his two little girls, then it is likely you will find him firing it up in the kitchen of Park Place Restaurant in Cupertino, where he resides as the Executive Chef.

When I sat with Brad for this interview, he ordered a few items for me from the menu to sample. One of the menu items was a smoked and seared Pork Belly with a Sweet Balsamic Gastrique. Now, you are probably thinking…Pork Belly? Don’t second guess…it was outstanding! One of Brad’s self-taught passions is the old world culinary art of Charcuterie (1). Very often, Brad experiments with making his own sausages, pates, smoked fishes…and pork belly! When it comes to his smoked salmon, most guests just can’t resist asking for more!

BRAD KRATEN worked his way to the top and honed his culinary techniques through well-known SF Bay Area kitchens, such as The Agenda, Viaggio, and the former Spago. Brad has a soft spot for helping children in need and supports and serves on the board of a nonprofit that helps at-risk youth, The El Cajon Project. As you can see, Brad Kraten is a culinary inspiration; and lucky for us, he has shared a few of his fiery kitchen secrets and favorites! Read the interview below!

Q: What is your favorite comfort food that you eat at home?
A: BBQ Short Ribs.

Q: What food are you most known for?
A: Definitely, my Smoked Salmon.

Q: What piece of kitchen equipment can you not live without?
A: A good, sharp knife. I recommend the Shun or Wüsthof brand carried at www.surlatable.com

Q: Do you have a kitchen tip for the home chef?
A: Clean as you go! There is nothing worse than having a pile of dishes and not being able to relax and enjoy your guests company.

Q: What culinary book do you enjoy reading and recommend?
A: The Omnivore’s Dilemma: A Natural History of Four Meals by Michael Pollan-This book can be found at www.amazon.com.

Q: Do you read any food blogs?
A: I have a few ‘foodie’ blog favorites. Check out the following blog links:
Playing with Fire and Water, Ideas in Food, and Chadzilla.

(1) Charcuterie - IPA:ʃarkütəˈri/ -is the branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, pâtés, and confit, primarily from pork. To read more about Charcuterie, visit the definition at Wikipedia