The actual interview went well. The only thing of note was that even though he told me to call him Bobby my kitchen etiquette kicked in and I kept calling him Chef. 15 minutes on the phone hardly cancel out for 20 years in the trenches. I found Bobby to be very casual, a genuinely nice person who just happens to be in a position that affords him little time. Yet he was willing to talk to me about food as long as I wanted. I also got free tickets to the demo he did in town. Had I chosen the early demo instead of the later one I would have had the chance to eat lunch with him. The morning of the demo my editors set-up a meet and greet luncheon between shows and I missed it because I wanted to sleep in. ARGH!