David Burke of, yes, davidburke & donatella, has the best interview question: What was your biggest fuckup? We would want to know that a lot more than where somebody wants to be in five years.
Union Square Cafe's Michael Romano had a good one, too: Its now 3 months after your hire date. You wake up every morning and are really happy to come to work. Why?
LAtelier de Jol Robuchons Yosuke Suga got a dog-ear from us with his favorite tools: my own hands. Sure, its obvious, but everyone else says microplanes, Japanese mandolins, and the like.
Of course, we cant open any book of chefs without seeing if our hero, Gordon Ramsay, is glowering back at us. Gordo takes the opportunity to plug his new Royal Doulton oven, but we like his interview approach: He asks candidates to cook something from a selection of scraps and leftovers that I give them. The results, of course, are served to patrons as specials of the house. (Not really, but it would be the Ramsay move.)
Starchefs.com Chefs to Know [Starchefs]