Classic RR...right in line with his own description of his work: "I apply heat to food....sometimes." Haha

Very interesting peek into the mind of one of Houston's most talented chefs. The man is a treasure and a real influence on the Houston food scene.

You caught the essence of Rucker, unclassifiable and creative - I can't wait for the next Tenacity dinner.

I am going to cite the "Fuck recipes, learn techniques." That's everything right there. :)

He's trying too hard to be a bad ass in this interview and when its that obvious it does not work.

Chef Rucker is an artist.

A tenacity dinner is like a gallery opening where Rucker's creativity is displayed in food. Been to any other openings where you get to eat the exhibit?

Rucker is a smart entrepreneuer; I love how he dodges around Houston's silly Health ordinances by hosting these dinners as private events. Smart move for a smart chef!

Sounds like an....interesting guy???

Sounds like a douche-bag who can't keep a job or take the time to answer questions.

What a fucking asshole. What great chefs? Name them. Working 2 weeks in someone's kitchen as a stage doesn't mean shit. You go back to law school or whatever, fucker.

all artists are misunderstood

craftsmen, on the other hand, can be found at sears

GB: "You seem to be a one-man army, even going back to the Rainbow Lodge days..."

Uh, weren't those 'days' just a few months ago?

And does Rucker sound a lot like Chauncey Gardiner from Being There, or is it just me?

"Sounds like a douche-bag who can't keep a job or take the time to answer questions."

Exactly. Have heard stories of his management style from RL employees. Talented cook, I guess, but sounds like a total douche.

So... he's available for weddings?

loser

Gotta say I'm with michael. This guy's resume reads like a whirlwind foodie vacation with 2 weeks here, 2 weeks there. To stage does not equal to work.

Classic line "Fuck recipes, learn techniques." Seems he missed the bus on his own dictum. He has a good imagination but he moved too quickly past the basics so he simply doesn't have the foundation to build upon.

I say good riddance once he leaves. He pisses all over Houston every chance he gets.

As a patron of this particular private event and a recent Tenacity dinner, I know that Randy is gracious, intelligent and professional. His emphasis is on the freshest (he caught the fish himself that morning), local ingredients, served in a new and creative way. It is delicious and I highly recommend attending one of his dinners. Houston would do well to keep him here.

I was also at this private event and the food was absolutely amazing! I second what Dragana wrote! Nice guy, great food, fun night!!

I have two words for those of you who have not experienced Chef Rucker's food, firsthand

Simply Awesome.

He may have a reputation as a 'renegade' or whatever, however, he is highly talented and very much into his craft. After attending a few tenacity dinners and many a meal at Rainbow Lodge, I know that he puts his heart and soul onto every plate

If you are hung up on the person, then perhaps just focus on the goodness that is served up to you by someone with the passion. We all have our moments...we are only human after all.

Does every third person in this town have a food blog now???

Hear, hear jodycakes!! I have been to a couple of tenacity dinners myself and can say the food was stunningly delicious, creative and memorable.

Randy is genuinely a nice guy, was extremely hospitable and is obviously very talented. He is a perfectionist and is tremendously passionate about what he does.

Houston needs to not only KEEP him here, but needs to make sure ALL the creative geniuses we have here stay...and attract more of them!! This is a foodie-centric city and we're very, very lucky in that regard!! Lucky to have talent like Randy Rucker!

cooking is more business than artist in Houston. he hasnt left becuase he would get ate up in the real world of cooking.i also would llike to see the names of these great chefs. randy is a talent but needs to look back at himself, when he steps outside the box. being a chef in houston is as much knowing what your clients want as it is on creative. he should should stay on the private dinners or open up a burger joint like richard blaise did after he ran though 6-7 kitchens in atlanta. no true chef uses recipes.

I can certainly tell what posts are from cooks and which are from foodies...haha

randy is a great chef. he is very passionate about food and his craft. people more often than not misunderstand intense passion. so he may yell here and there but it is only so that his guests get the best foods possible.

i've worked with the guy before. i help him when i can at tenacity dinners. very nice guy.

its so easy to see by reading all comments who has eaten his food and who hasn't.

and what's with this anonymous guy. he made references to richard blaise on my interview too.

I don't care if dude's an artist

I don't care if dude's an asshole

His food is fucking awesome

I get a total kick out of all these culinary benchwarmers vomiting up the most asinine opinions based on their elementary culinary knowledge. It really confuses me how people can talk about Rucker as if they know him personally and work with him everyday.

I worked for Rucker @ RL and I can honestly say I'm light years ahead of where I would've been without his tutelage. He is incredibly supportive and always challenges you to push yourself to the next level. I can't find one bad thing to say about the guy.

Cracks me up when people put their Foodie Blog address in their Houston Press blog comments.

I agree.... Sandwiches are good chef!!!!

I went to law school, but I doubt I would invest money in a self important, arrogant, egomaniacal fool like this.