Upcoming projects: Two chefs, one hour, one surpriseingredient: Rick and Travis will cross spatulas at the first of three Macy’s“Battle of the Chefs” events on Monday, Feb. 11, at 6 p.m. in the Cellar ofMacy’s Union Square. For tickets and more information, visit www.rivera-pr.com.

Fun Facts: Rick majored in literature and philosophy atRutgers University in his native New Jersey. He later wrote a novel that wasnever published. Travis loves poker.

What was your worst kitchen experience?

Rick: That’s easy – Iopened an American Bistro called Slowly in a small town in New Jersey when Iwas 25. I designed the kitchen. I was very idealistic. I had my dad’smetalworker construct this fantastic grill/spit/smoker, but it never occurredto me what would happen if the hood didn’t work. On our first night of mockservice there was a power outage and the entire restaurant filled with smoke.People were running for the door; the whole place turned black.

Travis: Setting off the firealarm throughout the Hotel Palomar when I worked at the Fifth Floor.

What are your biggest strengths as a chef?

R: After working atUnion Square Café [New York], where we would sometimes do 300 to 400 covers,and at Gary Danko, where we sometimes did 180, I’m very good at orchestrating achaotic kitchen.

T: I’d say I’mcreative, original and hard working.

What is something you would like to improve?

R: My management style;I need to communicate with staff better about expectations versus just hopingthey get it.

T: My communicationskills, efficiency, and keeping my office organized.

Whatis your favorite place for sushi in the Bay Area?

R: I’m fairly new tothe Bay Area, but I really like Ebisu at 9th and Irving in the Sunset.

T: I don’t eat sushi.I’m from San Diego and it’s not big down there. I’m the traditional SouthernCalifornia white boy – I like steak and potatoes and burgers. And I loveMexican food.

What is your favorite dish at someoneelse’s restaurant?

R: Michael Tusk’s raviolo at Quince – he fillsit with ricotta and there’s a raw egg yoke in the center, which sauces the dishwhen you cut into the pasta.

T: I haven’t had it in a while, but I love thepancetta-wrapped rabbit at Pane e Vino in the Marina [1715 Union St. at Gough].

If you could spend a year cookinganywhere in the world, where would it be?

R: I’d love to go back to Italy and spend moretime in the south – so much of the heart and soul in Italian cooking comes fromsouth of Siena, which was the farthest I got.

T: Chicago – my boss from the Fifth Floor,Laurent Gras, is doing a restaurant called L.20 with the Lettuce Entertain Yougroup with a lot of people I know. And Spain – such cool stuff comes out ofthere.

What are your favorite cookbooks?

R: My current favorite is a book called Ingrediente – it’s by this crazy chef, but he does likethree-Michelin Star Italian food, which you don’t see a lot.

T: Grand Livre de Cuisine: Alain Ducasse’sCulinary Encyclopedia and LogicalCuisine by Spanish chef Jordi Cruz. You can get itat LeSanctuaire – it’s at 315 Sutter, but it’s unmarked; you really have tolook to find it, but it’s amazing, and they’ve got books you’ve never heard of,not to mention all kinds of ingredients for molecular gastronomy, like sodiumalginate and tapioca maltodextrin.

What three kitchen essentials would yourecommend to the serious home cook?

R: Very good extra virgin olive oil, a mortarand pestle, and a variety of high quality flours to work with.

T: A really good spoon – I don’t allow tongs inmy kitchen. A good Japanese knife – I like Global because they stay sharp andcome with all kinds of cool gadgets. And a great high-speed blender like aVitamix.

What restaurant trend or dish are yousick of?

R: There’s a lot. Frothyfoams – the kind you do with a stick blender. I like what Italians call spuma,
which is more like whipped cream, but I don’t like the frothy, bubbly stuff.

T: Foie gras peanut butter and jelly; foie grasFrench toast; foie gras crème brûlée …

As a child, what did your parents thinkyou would grow up to be?

R: An engineer. Eventhough I studied literature, I sucked in English, but I was a math genius. Igot a perfect score on my math SAT. I’ve always been a bit of a motor head;I’ve always liked and had fast cars.

T: A chef. When I was a little kid and we’d goto the outdoor markets, I’d get lost because I’d be watching the cooking demos.

 Ducca: 50 3rdSt. (at Mission), 415-977-0271,
www.duccasf.com (Rick Corbo)

 Moose’s: 1652 Stockton St. (at Union), 415-989-7800, www.mooses.com (TravisFlood)

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