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Joe Beef, and getting sober

Alex

By Alex
in Restaurant Life

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Alex

Alex

Posted
Posted

Good article in the New Yorker.

 

Quote

For a long time, McMillan and Morin made a point of living the experience that they were selling. McMillan was known for drinking with his customers, and then downing bottles of wine long after dinner service was over.

...

But their ethos of excess proved unsustainable. In an essay for Bon Appétit, in February, McMillan wrote, “The community of people I surrounded myself with ate and drank like Vikings. It worked well in my twenties. It worked well in my thirties. It started to unravel when I was forty. I couldn’t shut it off.”

 

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"There is no sincerer love than the love of food."  -George Bernard Shaw, Man and Superman, Act 1

 

"Imagine all the food you have eaten in your life and consider that you are simply some of that food, rearranged."  -Max Tegmark, physicist

 

Gene Weingarten, writing in the Washington Post about online news stories and the accompanying readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

 

A king can stand people's fighting, but he can't last long if people start thinking. -Will Rogers, humorist

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suzilightning

suzilightning

Posted
Posted

Read both of these and love, love, love the honesty in them.  I have worked in restaurants and know quite a few restaurant professionals who deal with this issue.

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Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

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