I Became A Cook So I Could

I Spent A College Semester In A Small Town In Italy - And That Is Where I Truly Tasted Food For The First Time.

What Happens Is That In Each Clump You've Got The Gelatinization Of Starches, Which Happens Very Quickly At The Surface Of The Clump And It Kind Of Forms A Protective Skin Around This Dry Hunk Of Flour.

I Love To Have Battles Of The Wits With People That Can Dish Fast And Dirty - And It Leads To Problems Occasionally, 'cause I Can Sound Mean Without Attempting To Be Mean.

Good Service Can Save A Bad Meal, But There Is No Level Of Food That Can Save Bad Service.

No Matter How Much Creativity Goes Into It, Cooking Is An Art. Or Perhaps I Should Say A Craft. It Abides By Absolute Rules, Physics, Chemistry, Etc. And That Means That Unless You Understand The Science You Cannot Reach The Art. We're Not Talking About Painting Here. Cooking's More Like Engineering. I Happen To Think That There Is Great Beauty In Great Engineering.