(continued)

warren:
Some chefs have refused to serve certain kinds of fish for political reasons (i.e. scarcity of fish types, poor fishing practices). Have you or would you take part in any of these movements?

Michael Mina:
Absolutely. If there are poor fishing practices that I am aware of I would definitely take part in it. We use "turtle-safe" shrimp at the restaurant because of the poor fishing practices surrounding the shrimp industry.

FrederickCooke:
Being a graduate of the CIA, how do you feel about formal culinary training? What do you think of training through progressing in professional kitchen?

Michael Mina: I think that both ways you can learn a lot. I'm very glad I went to the CIA. it was a great way to condense a lot of information. The CIA will make you very well-rounded. They touch on everything, but then it's your responsibility to go out and learn everything. So either way, you are going to spend a lot of time in somebody's kitchen learning.

warren:
Do you prefer to cook with fish that has been "farmed" or fish that has been caught in the open ocean?

Michael Mina:
Mostly fish that's in the open ocean -- depending on the fish and what you're using it for. I use farm salmon for smoked salmon because most of the farm fish are fattier. Sometimes the farm fish is very muddy-flavored. Sturgeon is a good example of this, it's always very muddy, as opposed to the clean flavor of wild sturgeon.

FrederickCooke:
Growing up in a rural area and being able to obtain many farm fresh ingredients, do you miss not being there now that you are cooking and living in the big city?

Michael Mina:
NO! I do miss the farming, you know, I farmed for years, but the product that you can get in SF is unmatched where I grew up. There are excellent farms up in Napa, so I try to go up 3 or 4 times a year. But there was no excitement in the town I grew up in.

Kenny:
I know you have many fish dishes in the restaurant that are not cooked. What do you think about flavors of raw vs. cooked fish?

Michael Mina:
It definitely makes a big difference in flavor. I, myself, eat a lot of raw fish, so I love the flavors. There are certain fish that you can prepare both ways. Some can't be served raw for health reasons, and others are excellent.

warren:
I am always reluctant to cook fish for guests because, to me, it seems harder to cook fish perfectly than it is to cook beef well. Is this true or is it just my lack of practice?

Michael Mina:
It's absolutely true. The nation's average is 17% cook fish at home and 67% eat seafood when they go out, so you're not alone. I can give you a few hints: marinate your fish well in oils and herbs, check the fat contents in fish if you're grilling it so you know how much oil to put on it (more fat = less) oil, and whenever preparing fish, either on a grill or in a frying pan, always make sure it's VERY hot.

Kenny:
What are some of your favorite restaurants? In San Francisco? In New York?

Michael Mina:
San Francisco: Masa's, Fleurs de Lys, a new one that just opened Loongbar -- SF is unique because of all of the ethnic restaurants -- I still enjoy going to Planet d'Or (Vietnamese), there' a great sushi restaurant in Millbrae, it's called Osho. In Berkeley I still love Chez Panisse. Jardiniere is also a new really good restaurant. And then in Napa there's French Laundary and Tara. New York: all of Jean-George's places, Daniel, Aureole, Nobu, Park Avenue Cafe -- I think David (Burke) is probably the most creative person I know. Le bernardin, I try to go there every time I'm in New York...

Michael Mina:
A new place I like is Union Pacific. Oh! Gotham Bar and Grill -- I had just a phenomenal meal the last time I was there. Gramercy Tavern.

FrederickCooke:
What chefs have had the greatest influence on your cooking style?

Michael Mina:
As for chef influences...the first chef I worked for, Charlie Palmer. Jean-Georges most recently. Eric Ripert at Le Bernardin. And then George Morone, he was here when we opened up, and now he's at One Market. Don Pintabona from Tribeca Grill.