For Me No Good Food Is Illuminated

The Hardest Thing About Being A Full Time Chef Is Leaving My Work Behind When I Go Home At Night. I'll Toss And Turn About A Menu Item Or Forget To Order Produce And Wake Up At 4 A.m. In A Cold Sweat Over Some Artichokes.

I Woke Up On May 15, 1991, The Day Of My Barnard Graduation, And I Said To Myself, 'by The End Of Today You Will Decide What You Want To Do With The Rest Of Your Life.'

I Bent My Head Over A Stove In My Early 20s And Picked It Up In My 30s.

My Father Always Said, 'if You Love What You Do, You Won't Mind Slogging Through It For Several Hours A Day.

The Better The Ingredients, The More Farmers I Can Buy From, The Closer I Feel To The Food I Want To Make That Represents What I Care About As A Chef.