Chef Joey Hahn

Chef at The Chopping Block since: 2007

Favorite class to teach: Pasta classes

Training/education: French Culinary Institute

Cooking since: 1999

Favorite childhood food experience: Eating at Don Peppe restaurant in Queens, New York City

What made you want to become a chef? Eating out in NYC

What is your signature dish? Coconut Lime Crabcake

What are the 5 ingredients you can't live without? Bacon, butter, heavy cream, truffle salt and eggs.

What do you love about cooking? Making other people happy.

When you're creating a new recipe, what influences and inspires you? Italian regional food.

What advice would you give a new cook? What you put in the pot is what you get out. Buy quality ingredents.

What are you doing when you're not cooking? Taking care of my children and golfing.

Describe your perfect evening. Having someone else cook for me!

If you had friends in from out of town, where would you take them to eat? Mercat a la Planxa, North Pond, Spring, Avec, Publican.

Where are you from? New York City

What was your favorite vacation? Italy

What are your hobbies? Golfing

What is your favorite band? Pearl Jam

What is your favorite sports team? New York Giants

If you could have dinner with one person, who would it be? Thomas Keller

What are your guilty pleasures? Oysters

Who is your favorite celebrity chef? I don't really follow celebrity chefs. The best chefs are not necessarily on TV.

What 5 tools should every new cook have in the kitchen?

• Microplane
• Good knives
• Stainless steel bowls
• Thermometer
• Silpat

What resources would you suggest for Chopping Block students?

• How to Cook Everything by Mark Bittman
• Jacques Pepin's Complete Techniques
• Herbs & Spices by Jill Norman

List three of your favorite tips or techniques you use in the kitchen.

• Peeling ginger with a spoon. 
• Braise food whenever you can.
• Add acid, not salt at the end of cooking.