I've been absent for a while, Serious Eaters, and I'm sorry. I missed you guys! And now I have a Serious question for y'all...

I'm interviewing Chef Roux next weekend and I'm totally freaking out. I have a set of questions I *have* to ask him and a few I *want* to ask, but here's my question: What would y'all ask him / discuss with him if you were interviewing Chef Roux?