If I'm Training I'm Cutting Weight For

The Mishandling Of Food And Equipment With Panache Was Always Admired; To Some Extent, This Remains True To This Day. Butchers Still Slap Down Prime Cuts With Just A Little More Force And Noise Than Necessary. Line Cooks Can't Help Putting A Little English On Outgoing Plates, Spinning Them Into The Pass-through With Reverse Motion So They Curl Back Just Short Of The Edge. Oven Doors In Most Kitchens Have To Be Constantly Tightened Because Of Repeatedly Being Kicked Closed By Clog-shod Feet. And All Of Us Dearly Love To Play With Knives.

I’m A Twitter Addict. Jose Andres Is A Serial Tweeter. It’s Funny To See Which Chefs Have Embraced It, And The Different Paths They Take.

Good Food And Good Eating Are About Risk.

I Hated The Naked Chef. Fine, Yes, He Did Good Things For School Food Or Whatever, But, You Know, I Don't Want My Chefs To Be Cute And Adorable.

Good Food Is Very Often, Even Most Often, Simple Food.