I decided to kick off the new season of Special Sauce by checking in with Kenji. It won't surprise the Serious Eats tribe that he's been a little busy lately. You probably know about <a href="http://www.wursthall.com/">Wursthall</a>, the restaurant he opened with two other partners in his adopted hometown of San Mateo, California. But you may not know that he's also working on his very first children's book <em>and</em> the sequel to his best-selling book, <dorado id="the-food-lab-better-home-cooking-through-science" class="text">The Food Lab: Better Home Cooking Through Science</dorado>, all while juggling the demands of being a relatively new father.
One of the first things I asked Kenji about is whether his absolutely adorable 18-month-old daughter is as into cooking as his Instagram feed would indicate. "Oh, yeah. I mean, we cook every day together," he said. "I made her a little helper stool so she can climb up and get at counter height, and she has a little wooden knife... She loves it. She likes to whisk things, she makes pancake batter. She pounds things in the mortar and pestle. She dances along when you chop quickly." I have no doubt Alicia will be reverse-searing steaks any day now.
I also asked him to talk about his children's book and why he wanted to write it. "I want to have a good legacy and I want to add joy to the world," Kenji said. "This seemed like a way that I could do [that], in a way that was both very personal to me but also could be shared." But, of course, because this is Kenji, part of it was also because it presented a challenge. "This is something I've never done before. I can tell you, writing a kids' book is not easy. In a way, it's even more difficult than writing <em>The Food Lab</em>."
And then we talked about his other book project, the sequel to <em>The Food Lab</em>, which he descibed as being more focused on how he cooks at home. "It'll be a much less American-centric book," he said. "Techniques from all around the world, ingredients from all around the world, and essentially breaking down those techniques and ingredients and showing everyday home cooks how they can use the knowledge that everybody from around the world has collected over millennia to make their everyday cooking easier and more flavorful and more efficient."
Finally, Kenji and I talked about challenges and rewards of opening Wursthall. "The most rewarding part of the restaurant," Kenji said, "is knowing that you're helping these 50 employees earn a living and all of your guests have a good time...Anybody who doesn't feel that way, shouldn't be in hospitality."
We covered an awful lot of ground in this episode, and I think Serious Eaters everywhere will enjoy every second of Kenji's return to Special Sauce.
The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/2018/09/special-sauce-wheres-kenji-here-hes-here.html