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60-Second Stir-Fry: Jacques Gautier

If you can't stand the heat, get out of the kitchen and stay away from the Studio 4 hot seat. My guest this week on Last Chance Foods, Jacques Gautier, clearly loves standing over a hot stove in August. He's super-relaxed during his lightning round of questions. So much so, he finishes the Stir Fry in under 60 seconds.

Well, actually, he's relaxed because he knew what was coming. We re-did the 60-Second Stir Fry after Gautier took 1:20 to answer the questions.

Gautier, formerly of Vong, and Azié in San Francisco, is the chef of Palo Santo, in Park Slope, Brooklyn. New York Magazine described his take on Caribbean and South American favorites as "laid-back" and "inspired."

I almost got him on the taste he couldn't live without.

"Spice," he said.

The Stir Fry's time constraints did not allow him to elaborate.