My name is Bill Thompson and I’m an Executive Chef.
I live in Lawrence, Kansas.
The best thing about being a chef is that I get paid to play with my food.
Some pastry tips I can share are adding a little molasses to baked goods can add depth of flavor and lengthen shelf life. Substituting brown sugar for some of the granulated sugar in lighter flavored baked goods works too.
Rigatoni is my favorite pasta shape.
Ice Cream is my go-to. If I could only have one dessert for the rest of my life, I’d choose ice cream.
My guilty pleasure is large chunks of pork belly.
Butter is my favorite ingredient. It’s essential.
A very sharp knife is the kitchen tool I can’t live without.
I watch movies with my wife and three kids when I’m not cooking.
Opening my own donut shop has been the highlight of my career.
As a kid, I wanted to be a musician.
Frying bologna with my father is my first food memory.