A few months ago, in Vegas with Anthony Bourdain and the Parts Unknown crew, I had uncommonly sweet digs and a lot of downtime. Tony probably speaks with more chefs around the world than any other person living. So in between his facial and his pedicure, I talked to him: M.R.: What issues do you see facing chefs today? I think a number of chefs are trying to figure out how to be good citizens of the world, and also serve the one percent. Trying to find a balance when their whole business model is built up around expensive markup of bottles of wine, only the very best parts of the fish, the rest has to be disposed of one way or another. A lot of chefs are trying to reconcile that. Chefs generally are good-hearted Read On »
Posts Categorized: question
Diane shares her 5 guilty junk food pleasures. So what are yours? via White on Rice Couple.
Cleveland weather today is mild, uncommon for this time. We’re not in the throes of the current blizzard, but I’m still sick of this cold and gray. The kids are weary of school. I’m morose in my work, dulled by routine, longing for spring’s renewal. These carrots Donna shot long ago jumped out at me when I was going through some of her work and intensified the longing. I’m in the final stages of finishing a draft of a new book about cooking (notice I avoid the term “cookbook”), the inevitable headache stage where I just need to get it done in order to leave it alone so that I can return to it and see it clearly. As spring does approach and I long for maple leaves and vegetables, flowers, soft grass and humid Read On »