From an article about a star-chef booker in this morning's New York Times
“The thing that’s amazing about Lee is you can’t distinguish what’s his hobby and what’s his job,” said Christina Grdovic, publisher of Food & Wine. “It’s all a big blur.”
May we all be so lucky.
6/11/2008
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2 comments:
i don't work in a professional kitchen anymore but i always felt this way too... the work and the time off work are spent doing and thinking about the same thing, food. i still feel this way with my blog although i do not make any money from it so i suppose i cannot call it work.
aran, I wanted to let you know that I tried your Japanese opera cake recipe, and it turned out brilliantly! I think the only change to be made is not having chocolate as the bottom-most layer, as this made it a little messier to serve and won't work well for a large group. So even if you're not making money from your blog, you're certainly contributing to others' well being :-)
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