Adam Pawlak doesn’t like to keep still. The chef, owner of Egg & Flour Pasta Bar and serial competitive cooking show alum has a still-growing number of irons in the fire: collab chef dinners, private chef gigs, more food TV, a charitable foundation called Cooking for Kids, and a new food and wine festival coming to Henry Maier Festival Park this September.
“I set a lot of goals, and a lot of to-do lists because I like to work,” Pawlak says. When he slows down, it’s to hang with his “homie” – a 15-pound wiener dog named Alfredo. The bearded 35-year-old talks starting out, his brand and what’s on the horizon.
What made you decide to be a chef? …