The French have their paradoxes and so do Americans. Which was something I discovered over and over again while I was exploring New York with an especially inquisitive Frenchman in tow. There were lots of questions, like when watching television, it’s tricky to explain why there’s a commercial for people stuffing their faces from all-you-can-eat buffet for $6.99 suddenly followed by an ad pushing low-calorie frozen entrées. Or on that note, why in America, a main course is an entrée – since that means “before” in French?
Results tagged Momofuku from David Lebovitz
I sometimes think about stepping back into the restaurant world. I miss being around all that energy and cooking alongside others instead of toiling in the kitchen all by my lonesome (…and with you, of course). But it’s nice to bounce ideas off of others and do more involved presentations, plus I’ll admit, I miss having a team of dishwashers on staff just as much—or even more.
I love what the new generation of pastry chefs have been doing. There’s lot of fresh talent out there, and I guess I should just continue to leave things (and the pots and pans) in their hands and be happy to remain a stay-at-home baker.
When I was speaking at the Blogher Food Conference last year, one of the organizers was telling us that on the last day of each month, she carries out what she calls E-mail Amnesty Day. On that day, she deletes all her e-mail in her Inbox, then issues an all-points-bulletin to everyone she knows that if there was anything important in there, to e-mail her again. She swore that it drastically reduced her e-mail and any meltdowns one might have trying to answer it all.
I thought that was an interesting idea, and when I looked around my apartment the other day, (which wasn’t half as scary as my Inbox), I realized that I had a huge miscellany of half-bags and jars of stuff left over from various baking projects, odds and ends that I was saving, which I said to myself (at the time) that I’d certainly use in the future. And this weekend, I thought it was high time to do something about it and get rid of them all, to do an exhaustive, clean sweep and get rid of everything.