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I’ve been a pastry chef in highly rated, well known New York City restaurants for more than 12 years, but I went to culinary school, worked as a cook and have done a bit of everything. I can tell you what tastes good, what works and how things should be. And, I’ll tell you what really goes on behind the scenes.
I like food–all of it, as long as it tastes good and especially if it’s been prepared with pride and love: by my mother, a recent immigrant, or a molecular gastronomist. The only thing I don’t like is arrogance. It is just food, after all. |
