Bonus Question: Could you share the technique for making Fricos? I saw you do it on TV years ago, but I'd appreciate a refresher.
Thank you so much for your participation in this eGullet Q&A.
Restaurant Cooking
Started by
Rachel Perlow
, Jun 24 2002 02:19 PM
1 reply to this topic
#1
Rachel Perlow
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- legacy participant
- 6,756 posts
Posted 24 June 2002 - 02:19 PM
How often do you actually cook at your restaurants these days? Considering your busy schedule, other businesses and cooking shows, I assume not often. If so, are you mostly now an Executive Chef, planning menus, etc., or do you leave that up to others too?
Bonus Question: Could you share the technique for making Fricos? I saw you do it on TV years ago, but I'd appreciate a refresher.
Thank you so much for your participation in this eGullet Q&A.
Bonus Question: Could you share the technique for making Fricos? I saw you do it on TV years ago, but I'd appreciate a refresher.
Thank you so much for your participation in this eGullet Q&A.
#2
Lidia Bastianich
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- legacy participant
- 25 posts
Posted 27 June 2002 - 12:21 PM
I actually have Executive Chefs at all of the restaurants who plan the menus, but we are always meeting, discussing and tasting new dishes. I love being a mentor to young people, and I'm so luck to have such talented ones working for me.
