b'STREET TALK It introduced me to great local chefs and Im still tight with some today. After that, I completed several internships with WITH EXECUTIVE CHEF RICK CARR [now deceased] Wichita chefs like UEC Raymond Young and Wichita Chef/Restauranteur Tayna Tandoc. H es been called a culinary virtuoso. What comesI began my career at Wichita Greyhound Park, where I out of his kitchen is praised online with words likeworked for two years, gaining experience in both front-of-triumphant, unforgettable, innovative.house (FOH) and back-of-house (BOH) roles. I then moved He has a keen sense of humor, a very good attribute for an executive chef.to Larkspur Restaurant in Wichita, spending another two What we really want to know is what PD Executive Chef Rickyears working in both FOH and BOH. Following that, I joined Carr eats when no one is looking and what put him on theTerradyne Country Club for six years; two as a cook, two as path to chefdom. sous chef, and two as executive chef.Tell us where you grew up. Later, I worked for Marriott and had the privilege of training Im from Wichita, Kansas, and grew up on the north endunder Certified Executive Chef Peter Moretti as executive sous in a very Hispanic neighborhood. That cultural influencechef for 12 years. During my time at Marriott, I contracted at played a huge role in shaping my love for Hispanic cuisine.Sheraton Carlsbad in California and helped open various Its a big part of why Im so passionate about cookingrestaurants, which was incredibly rewarding and helped traditional Hispanic dishes and experimenting with modernshape my career. twists on them. And honestly, who can resist a good taco? Its in my blood! The Carlsbad Sheraton is now owned by Marriott; back then, it was owned by Starwood Hotels. My brother was the Who shares your hearth and home? executive chef, and I took over for him while he was out of the Ive been married to my best friend, Debra, for eightcountry. Marriott let me take a 30-day leave since I had a lot wonderful years. Together, we have six kids: mine are 30,of vacation time built up. It was a great experience working in 26 and 24; hers are 24, 19 and 17. There are no grandkidsSoCalsun, surf and the occasional Whos the better chef, yet, but Im patiently waiting for that next chapter to begin!you or your brother? moment. But thats a book for another (Though Im secretly hoping for a few more years of peaceday. Suffice to say, my brother also had a huge influence and quiet before little ones start calling me Grandpa!) on my career. He taught me to wield a knife like a pro and sometimes like a ninja.Debras favorite dish?Seared salmon with our fresh garden tomato beurre blanc.Marriott was instrumental in shaping my approach to When your wifes favorite dish is that fancy, you cantlarge-scale food service and provided me with invaluable exactly get away with microwaving leftovers. Guess whosexperience in both culinary and management practices. on dish duty? Throughout the years, Ive continued to refine my craft: taking additional educational classes at the Culinary Institute of Give us the where, whenwhatAmerica (CIA) in New York and dessert composition classes andof your culinary training. in Kansas City; attending the immersive PlateCraft in North I attended SOCE Culinary, a budget-friendly vo-techCarolina; attending every Chef to Chef Conference for 13 program in Wichita, in 1993, straight out of high school.years, learning from world-renowned chefs from all over the H HAVE ELLTHEBAR BACOA10'