Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic.
As incisively pointed out in the documentary 'Food Inc.', an overwhelmingly large percentage of 'new,' 'healthy,' and 'organic' alternative food products are actually owned by the same parent companie...
For the rest of my life- to resemble this one: both complex and strangely comforting.
You are a shit chef!' he would bellow. 'I make two cook like you in the toilette each morning! You are deezgusting! A shoe-maker! You have destroyed my life!. . . You will never be a chef! You are a d...
Under 'Reasons for Leaving Last Job', never give the real reason, unless it's money or ambition.
Travel isn’t always pretty. It isn’t always comfortable. Sometimes it hurts, it even breaks your heart. But that’s okay. The journey changes you; it should change you. It leaves marks on your memory,...
To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living. Vegetarians are the enemy of everything good and decent in the human spirit...
This same gag is used by pastry chefs to swirl chocolate or raspberry sauce through creme anglaise and allows them to charge you another three bucks a plate for two seconds of work that you could easi...
There is no halfway. You don’t, it turns out, sell out a little bit. Maybe you thought you were just going to show a little ankle – okay, maybe a little calf, too – but in the end, you’re taking on th...
The last thing a chef wants in a line cook is an innovator, somebody with ideas of his own who is going to mess around with the chef's recipes and presentations. Chefs require blind, near-fanatical lo...
So who the hell, exactly, are these guys, the boys and girls in the trenches? You might get the impression from the specifics of my less than stellar career that all line cooks are wacked-out moral de...
My love for chaos, conspiracy and the dark side of human nature colors the behavior of my charges, most of whom are already living near the fringes of acceptable conduct.
I believe I should be able to treat my hamburger like food, not like infectious fucking medical waste.
Back-scratching of liquor licenses, the netherworld of trash removal, linen, grease disposal. And with every dime you've got tied up in your new place, suddenly the drains in your prep kitchen are bac...
What’s the most frightening thing to a child? The pain of being the outsider, of looking ridiculous to others, of being teased or picked on in school. Every child burns with fear at the prospect. It’s...
Travel changes you. As you move through this life and this world you change things slightly, you leave marks behind, however small. And in return, life - and travel - leaves marks on you. Most of the...
There’s that old joke, I’ve referred to it before, where the guy at the bar asks the girl if she’d fuck him for a million dollars—and she thinks about it and finally replies, Well, I guess for a milli...
The essence of cool, after all, is not giving a fuck. And let’s face it: I most definitely give a fuck now. I give a huge fuck. The hugest. Everything else—everything—pales. To pretend otherwise, by w...
Portugal was the beginning, where I began to notice the things that were missing from the average American dining experience. The large groups of people who ate together. The family element. The seemi...
And I had my first oyster. Now, this was a truly significant event. I remember it like I remember losing my virginity — and in many ways, more fondly. August