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76 seconds with the chefs of Ogawa Philly

How well can Philly chefs handle the clock? We gave the chefs and restaurateurs featured in The 76, The Inquirer’s annual dining guide, just 76 seconds to answer as many questions as possible before the timer ran out. The result: hot takes, big personalities, and a fun way to get to know the people behind some of Philly’s best restaurants. Carlos Wills, the executive chef of Ogawa in Philadelphia's Old City, tells us he thinks everyone is pretending to like cod milt, a.k.a. black cod sperm.
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