This is a conversation with chef/owner of Stock, Chris Blanco. Some would say he doesn't have the traditional background in kitchens that one would expect, but Chris is running a successful restaurant, and making it look easy. While he and I sat alone in his restaurant on their off day, he had customers knocking at the door. Chris uses local and organic foods whenever possible, and even shared a few sources for the Seattle area. I enjoyed our conversation, here it is unedited as usual. Hear his story, and head over to Stock. Tell him Aaron sent you.