I still feel very far removed from the level of the Fat Duck kitchens, but have definitely gotten a better understanding of the strict nature of translating these recipes to actual plates of food for paying customers (and a watchful world for that matter). I almost feel like making every re...
Besides, it was a rough go the first couple years back. “It was difficult because I’m an older chef with a pedigreed resume. I’m not a 27-year-old kid that ran half the kitchens in town.” Star chefs likeTim NicholsonatThe Boiler Roomweren’t even old enough to drink when he ...