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November 09, 2006



As a member of the food press, thank you and I love you! If only I knew which restaurant you owned, I would definitely put you on my revolving list of folks to consult! Anyway, you are right - that sort of behavior is rare but not nonexistent. There are other really gracious chefs and food business owners out there who are also a pleasure to work with, so thanks to all of you - you know who you are.


I just did a Thanksgiving leftovers story and didn't even call you -- my mistake! Thanks for talking about how chefs can make things smoother for those of us who have deadlines. I know enough chefs to recognize your restrictions, but you're so right about the recipes. I do appreciate your attitude, haddock, and thanks for speaking out about this. PS Quentin Crisp? What a reference.

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