Wednesday, July 05, 2006

Dine & Jam 6



Blogger Luis K. said...

Hey Jabes, thought you might find this interesting. It's about a writer from The New Yorker who set out to learn how to cook. :)

"But a ‘kitchen slave’ is precisely what Buford wanted to be. He chucked his full-time job at the magazine, and for more than two years indentured himself to the celebrity chef Mario Batali at Babbo, then the flagship of Batali’s New York Italianate restaurant empire; for shorter periods, he studied how to make pasta fresca at a restaurant in Emilia-Romagna where Batali himself served an apprenticeship, and how to be a butcher and sausage-maker at the most traditional macelleria in Chianti. And it’s a sign of our times that the general reaction – certainly mine – to Buford’s adventure is more envy than wonderment. Buford paid a heavy price for the skills he acquired."

11:25 PM  

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