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Jonathan Waxman talks turtle brains, guilty pleasure

Chef Jonathan Waxman talks about his dislike for "inedible" turtle brains wrapped in lotus leaves and his guilty pleasure, bone marrow.

Jonathan Waxman, chef and owner of New York City's Barbuto restaurant, has worked in esteemed restaurants like Chez Panisse in Berkeley and Michael's in Los Angeles. Judging by his resume, I can only imagine how many delicious things this man has eaten in his lifetime. I caught up with him backstage at TODAY to find out what his all-time favorite thing to eat is -- and what he'll never eat again. He dishes on both in the video above.

If you can't get enough of Chef Waxman's culinary insight, check out his recipe for salsa verde that packs a flavor punch into any meal.

Chef Jonathan Waxman shows TODAY's Ann Curry how to enhance poultry, seafood and meat with this flavorful green creation.