David Lalli Lalli helped design the menus and recipes for Simply Dinners, 7865 E. Broadway; 615-9050. Age: 51 Background: Lalli lied about his age when he was 14 to get a job washing dishes. Two years later, in his native Ohio, he was slinging hash, burgers and chicken fried steak for truckers. He briefly attended culinary school, but decided on-the-job cooking was a much better education. In 1973, Lalli's family moved to Tucson and he landed a job in the pantry of the esteemed Tack Room. He stayed there 19 years, moving through the ranks to the position of top executive chef. His résumé also includes the Westward Look Resort and the former Raven Golf Club. Today he's out of the food game, working as a merchandising associate with Cisco Foods. That's how he hooked up with Simply Dinners owners Eddie and Maureen Yueh. He volunteered to help the couple devise the menus and recipes, and continues to consult with them. How does Simply Dinners work?: "They have eight to 10 work stations stocked with all the ingredients and the recipes. You prepare the food there and take it home and freeze it. I think it's a pretty nice concept." Favorite celebrity chef: "I like them all. I like Rocco DiSpirito a lot, and of course Emeril." What is your favorite kitchen tool? "I like the Chinese cleaver. It's a knife that's cleaver-style. It has a handle on it, so you can chop." The most underrated ingredient: "I'd have to say basic salt and pepper. You add the right amounts and you add it at the right time, you don't need any more ingredients. Also, cilantro." Culinary trend you're most excited by: "Well, I like the Simply Dinners idea, actually. It allows customers to tailor their recipes to their own individual likes and dislikes. And I really tend to think (prepared) meals are the wave of the future." The worst thing you ever made? "I overcooked some rice when I was just starting. The rice turned out to be mush. I was embarrassed for a very long time. They called me 'Mushy' around the kitchen for the next six months." All-time favorite meal: "I would have to say lobster Newberg. When it's prepared right it's too excellent." Favorite cook-at-home entree: "I like the chicken breast Marsalis with wine sauce. It's very, very good."