The Blind Pig team is on the verge of launching their second location of Trough Sandwich Kitchen. While we wait for that to happen, Chef Karl Pfleider gladly responded to our remaining inquiries.
Our line of questioning began yesterday, in case you're wondering.
If you can keep up with us, be sure to check out the conclusion below.
Hardest lesson you've learned:
Perseverance pays off, even when it means working for free for a few years. I didn't give up, even when I was broke and my fingers were numb from picking parsley. I was like a sponge and soaked up every ounce of experience I could before landing my dream job.
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Last thing you looked up/searched online:
I've been doing some market research in Newport on the Peninsula – just checking out the competition (smiles).
Are you superstitious?
Only when I have time to think about superstition.
When you're not in the kitchen creating, what are you doing?
I really enjoy watching food documentaries – I find chef''s journeys and inspirations really fascinating. I also love reading cookbooks, which constantly teach me new techniques. I've read the Bar Tartine Techniques N Recipes book more times than I'd like to admit.
Last song playing on your radio:
Texas Tornadoes – Hey Baby, Que Paso?
Tell us something most people don't know about you.
I can't have dairy in large quantities, but it doesn't stop me from experimenting!
What turns you on: creatively, spiritually or emotionally?
True passion – I see chefs coming from nothing to pursue their careers in the documentaries I watch, and it inspires me to push myself harder to be the best that I can be. I want to be excited by the basics 20 years from now, just because I love what I do. That's my goal.
What's your favorite childhood memory?
I have this very distinct memory of feeling incredibly happy, satisfied, and at ease. I went to Denny's with my mom, and after a very filling meal, I remember laying the seat flat and soaking in the sun before blasting the A/C. It was such a carefree time.
Do you have any skills that have nothing to do with food?
I can juggle and ride a unicycle, but not at the same time.
What would you like guests to know that we haven't already asked?
We are opening a second location of The Trough in Newport on the Peninsula this summer. The menu will be a bit different from the RSM location, and we are excited to expand our concept outside of South County!
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A contributing writer for OC Weekly, Anne Marie freelances for multiple online and print publications, and guest judges for culinary competitions. A Bay Area transplant, she graduated with a degree in Hospitality Management from Cal Poly Pomona. Find her on Instagram as brekkiefan.