Four Inane Questions with Chef Ted Habiger

Photo Courtesy of Ted Habiger

Consider Ted Habiger a triple threat. He’s a chef, restaurateur, and all-around flavor whisperer who’s been quietly (and deliciously) shaping the Midwest dining scene for years.

Not only is Habiger a James Beard semifinalist and Union Square Cafe alum, he’s the brains and palate behind Kansas City staples like Room 39 and now the artfully inspired Oil on Linen at the Kemper Museum.

When asked, he mentions he’s a big fan of championing local farms and mentoring up-and-coming chefs. He’s also casually redefining ingredient-driven cuisine from Missouri to the Yucatán. Dare we say Habiger’s plate is always full—and always interesting.

Naturally, and per the norm, we interrupted all of that important culinary brilliance to ask him four completely ridiculous questions. We hid the meat cleavers first. Bless.

Photo by Anna Petrow

The Pitch: If you were a frosting, what frosting would you be? 

Chef Ted Habiger: Not a big frosting guy, so I’m going to stretch this to all dessert toppings. I would be Magic Shell. Like Magic Shell, I’m about contrast—classic and approachable, but with a bit of surprise. The best things in life have a bit of unexpected joy.

What’s your favorite celeb chef quote in the history of celeb chef quotes? 

“If I’m an advocate for anything, it’s to move—as far as you can, as much as you can, across the ocean, or simply across the river. The extent to which you can walk in someone else’s shoes or at least eat their food—it’s a plus for everybody. Open your mind, get up off the couch, move.” – Anthony Bourdain

You are tasked with creating the world’s best amuse-bouche. Whaddya’ making?

I like to challenge people just enough to get them to try something totally new. Recently, I tasted the honeycomb of an Amazonian bee. It had this amazing dual texture of waxy structure with soft pockets of honey and pollen with cocoa notes. I would just serve it with no embellishments.

What’s your all-time favorite advertising slogan/jingle that sticks in your head?

Photo Courtesy of Ted Habiger

“There is more out there.” – Central Restaurante in Lima, Peru. It’s sparse, but true. You don’t arrive. You keep going. That’s the work. That’s learning.

Bonus 5th Question: Exactly how many whisks do you have in your restaurant kitchen at this very second? Too many? Not enough?

Not enough. Never enough.