Now that Le Passe-Partout has closed along with its sister businesses, I imagine that you might want to take a break from that business. Nevertheless, I imagine that once infected it may be difficult to go for very long without returning to it. Do you have any plans to get back into the food production business (i.e restaurant, bakery or pattiserie) outside of consulting, teaching and writing? If so what do you have in mind and where would you want to do it?
Professional Cooking
Started by
docsconz
, Jun 01 2004 02:45 PM
2 replies to this topic
#1
docsconz
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- eGullet Society staff emeritus
- 9,803 posts
Posted 01 June 2004 - 02:45 PM
John Sconzo, M.D. aka "docsconz"
"Remember that a very good sardine is always preferable to a not that good lobster."
- Ferran Adria on eGullet 12/16/2004.
Docsconz - Musings on Food and Life
Slow Food Saratoga Region - Co-Founder
Twitter - @docsconz
"Remember that a very good sardine is always preferable to a not that good lobster."
- Ferran Adria on eGullet 12/16/2004.
Docsconz - Musings on Food and Life
Slow Food Saratoga Region - Co-Founder
Twitter - @docsconz
#2
James MacGuire
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- participating member
- 46 posts
Posted 03 June 2004 - 10:14 PM
John-
I'm in the doldrums these days, of course, wondering what to do. Your thoughtfulness to post this query warms the cockles, but do you or other less doldrumed people have any suggestions?
My great time as part of the Canadian contingent at the Taste of The Nation in New York ( in loaned kitchen space from Cafe Boulud - thanks Andrew!- where we made Rillettes using Du Breton porc, and a saucisson made with Nova Scotia scallops) reminded me that I can't walk away from any of these things....
Where? When? In the meantime, keep me busy on egullet with questions!
James
I'm in the doldrums these days, of course, wondering what to do. Your thoughtfulness to post this query warms the cockles, but do you or other less doldrumed people have any suggestions?
My great time as part of the Canadian contingent at the Taste of The Nation in New York ( in loaned kitchen space from Cafe Boulud - thanks Andrew!- where we made Rillettes using Du Breton porc, and a saucisson made with Nova Scotia scallops) reminded me that I can't walk away from any of these things....
Where? When? In the meantime, keep me busy on egullet with questions!
James
#3
docsconz
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- eGullet Society staff emeritus
- 9,803 posts
Posted 04 June 2004 - 10:16 AM
Wherever and whenever, now that I have become more familiar with your ouvre, I look forward to trying your work for myself. I'm sorry I never took the opportunity in Montreal.
We could always use more great restaurants right here in Eastern upstate NY and although I believe we have some pretty good bread makers with the London's in Saratoga and Rockhill in Glens Falls, the descriptions of your breads have me intrigued. Good luck!
We could always use more great restaurants right here in Eastern upstate NY and although I believe we have some pretty good bread makers with the London's in Saratoga and Rockhill in Glens Falls, the descriptions of your breads have me intrigued. Good luck!
John Sconzo, M.D. aka "docsconz"
"Remember that a very good sardine is always preferable to a not that good lobster."
- Ferran Adria on eGullet 12/16/2004.
Docsconz - Musings on Food and Life
Slow Food Saratoga Region - Co-Founder
Twitter - @docsconz
"Remember that a very good sardine is always preferable to a not that good lobster."
- Ferran Adria on eGullet 12/16/2004.
Docsconz - Musings on Food and Life
Slow Food Saratoga Region - Co-Founder
Twitter - @docsconz
