Are You Ready For Food Republic's Second Annual DJ Week?

The idea for a DJ Week on Food Republic started with a simple premise: We asked ourselves, who besides chefs travel the world eating amazing food and drinking awesome cocktails while often staying up all night and partying? The answer came easily enough, but what we couldn't have predicted was the depth of knowledge these mixmasters brought to the table (not to mention the turntables). Everyone from A-Trak to Z-Trip weighed in on what they cook, which delicacies are on their tour riders, where to find the best sushi at 3 a.m. in various world capitals and more.

In all honesty, we didn't think that the connection between food and DJs would be so strong. But we learned quickly, as DJs and their reps contacted us to be featured throughout the week last fall. It was such a success that we'll be back on Monday, December 3 we're back starting today with the Second Annual Food Republic DJ Week, featuring interviews with world-class DJs, playlists and more. Which all-star turntablists will be in the mix? It's already started with an interview with DJ Sku. And here are 12 memorable Q&A excerpts from last year's DJ Week (click on the DJ name for the complete interview).

  1. Skeet Skeet

What's your earliest cooking memory as a child?

Definitely watching my mom make stuffed salmon. That BLEW my mind, I remember being young and being like "What in the hell? When you say we're eating fish we're actually EATING A FISH?" Ahhh childhood.

  • Dubfire
  • Got any pre-show advice?

    Never eat anything spicy, i.e. no Korean, Thai, Mexican or Indian!

  • Markus Schulz
  • What's the best thing your mom makes?

    It's all about the German food — everything she made was excellent. Rouladen was a particular favorite. It's a roulade that consists of bacon, onions, mustard and pickles wrapped in thinly sliced beef, then cooked. It was delicious!

  • Z-Trip
  • What's the best meal you cook?

    My spaghetti and meatballs is the one! Sicilian recipe that's been handed down from generation to generation in my familia. I'd tell you the recipe, but I'd have to kill you.

  • DJ Eleven
  • Who parties harder: Chefs or DJs?

    I don't know how you can compare them. Both go the f— in!

  • Tittsworth
  • What are three staples in your refrigerator?

    I have a set of toys that are always in my fridge: a plastic octopus with a missing limb and a rubber piece of bacon and tofu. Also, I generally have a ton of ma la on me—it's a Szechuan spice that will actually numb your mouth. Very weird feeling that accentuates salt and spice but makes water taste metallic.

  • A-Trak
  • What are your food or drink requirements for shows?

    Highlights include: hummus and pita, cashews, fruit platter, chocolate bars, beer, champagne, water. I did a gig tonight where they also gave me a gigantic turkey drumstick in my dressing room. I'm not sure where that came from. Looked like it came straight out of the Flintstones.

  • DJ M.O.S.
  • Who's another DJ or musician you've worked with who's really into food?

    Kelis is an amazing cook. She actually went to culinary school and can seriously throw down. Also Estelle really takes her cooking seriously; she makes a mean mac and cheese.

  • Carl Craig
  • Do you have any pre-show food or drink preferences?

    Grey Goose vodka and fresh lemonade or Tequila Padron and Corona beer to chase it. I've actually DJed while I ate fried chicken and had pizza delivered to the stage.

  • DJ Vice
  • Do you have any quirky (or strange) dietary habits?

    I always take the top bread off my sandwich or burger. Learned that from LL Cool J. True story! – DJ Vice

  • DJ Irie
  • Who parties harder: Chefs or DJs?

    This may come as a shocker but I'd have to say chefs party harder hands down. I've had some nights on the town with some well-known chefs and I've been the first to tap out every time.

  • Flosstradamus
  • What is your earliest cooking memory from childhood?

    My grandmother used to make mini hamburgers with me. We would cut out white bread with a milk cap for the buns. I don't know why but it made a hamburger taste so much better in bite size.