Each week we ask a pro what’s hot, lukewarm, and freezer-burned in the food world. This week’s guest: Josh Nebe, chef/owner of Dackel and cook at Radiator Whiskey.

Hot: Chefs being able to dress like real people. It’s so nice not to have to wear a uniform. Granted, all my clothes feel just a wee bit greasy.

Lukewarm: Restaurants based solely around how kitschy they are. It’s about the food, damn it! Not how awesome the hardwood you scored is, or how many knickknacks you found on Craigslist.

Freezer-Burned: Bad barbecue. I want to cry when I eat dry-ass ribs. Please, for the love of God, leave it to the South?