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Behind the Line


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#1 Busboy

Busboy
  • eGullet Society staff emeritus
  • 4,426 posts
  • Location:Washington, DC

Posted 19 October 2006 - 10:25 AM

Thanks for doing this, chef. And cngratulations on an extremely strong showing in the Post's dining guide. You must be a culinary Midas -- every restaurant you touch seems to turn to, if not gold, at least silver.

My question is, with all the demands on your time, how much time do you actually get to spend cooking? How do you keep your chops? Have you ever considered starting -- as Roberto did -- something like Il Laboratorio, where you can indulge in "sky's the limit" cooking one or two nights a week in a small setting, without having to take too much time from your other responsibilities or break the rhythms of the excellent chefs now winning stars at Jaleo, Atlantico etc.?
I'm on the pavement
Thinking about the government.

#2 Jose Andres

Jose Andres
  • participating member
  • 60 posts

Posted 19 October 2006 - 02:53 PM

Thanks for doing this, chef.  And cngratulations on an extremely strong showing in the Post's dining guide.  You must be a culinary Midas -- every restaurant you touch seems to turn to, if not gold, at least silver.

My question is, with all the demands on your time, how much time do you actually get to spend cooking?  How do you keep your chops?  Have you ever considered starting -- as Roberto did -- something like Il Laboratorio, where you can indulge in "sky's the limit" cooking one or two nights a week in a small setting, without having to take too much time from your other responsibilities or break the rhythms of the excellent chefs now winning stars at Jaleo, Atlantico etc.?

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Well MINIBAR is my place!

And I cook as often as possible........Cooking to me is not really the moment of doing it yourself but EVERYTHING has to happen to make the moment possible........So as far as I know I'm cooking ALL THE TIME........That is my two hands the ones that cook is not possible...My Brain does