For my last night on patissier this Saturday, I wanted to go out with a bang. We had a little free time before service, so I made a pumpkin pie ice cream. Boy, was it good! The recipe is as follows – it’s very easy, but if you don’t have access to a machine, you [read more ...]
I can’t tell you how many times in the past two days I’ve been given links to this article in the Atlantic. It’s a relatively quick read, so I recommend you do, but a quick summary is that people are beginning, “in these lean times” to question whether aspiring cooks are better off just interning [read more ...]
There is a shitty Italian restaurant on the corner of my street. I know for a fact that it is a shitty restaurant – I’m not going off arrogant assumption – because I ate there with a friend and after sludging our way through 3 courses of truffle oil, cream and bland, oozing cheese, we [read more ...]
The following piece contains content that may not be suitable for either children or my parents.
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As we sat in the dark of the theatre, he rubbed the back of my hand with his thumb. I felt him move into a steady rhythm until he reached the fresh scar parallel with my middle knuckle. He pressed [read more ...]
One of my more annoying qualities is my insistence that putting the word “le” in front of every phrase makes it better. A survey of recent e-mails to friends proves this unfortunate habit:
How was le restaurant? Are you going to le brunch? Where is le doctor’s office? I’m going to le gym to work of [read more ...]
Although I have a sweet tooth the size of Texas, patissier is probably my least favorite station. It’s a different world than the rest of the line – it lacks that excitement, that rhythm, that push. But patissier was the first station assigned to me at L’Ecole, the French Culinary Institute’s student-run restaurant, and so [read more ...]
This may come as a surprise to some of you, but I’m a bit – oh – stubborn. If I get it in my head that I want to do something, well damnit I’m going to do it. So when I decided that I’d cook loin of venison over the Christmas holidays, nothing, not snow [read more ...]
All of Daniel Boulud’s restaurants are excellent, but I have a special fondness for Café Boulud on 76th and Madison. It has a quiet, sophisticated air about it – a neighborhood feel. And yet the food is brilliant enough to make even the most boring solo lunch or ordinary dinner date transformative. That I chose [read more ...]
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