A Quote by Samin Nosrat
Jessica Battilana has been my kindred cooking spirit for more than 10 years. Our careers as cooks and writers have taken us through the same Bay Area restaurants, bakeries, magazines, and newspapers.
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For 30 years I wrote for newspapers and magazines, wrote books on the Dallas Cowboys' dynasties of the '70s and '90s, wrote about Michael Jordan in Chicago and Barry Bonds in the Bay Area, even wrote columns for ESPN.com from 2004 to 2006.
I think all of us, looking back on our careers and our lives, there'll probably be a "road not taken" that we'll regret and mourn. Certainly, artists will always feel that way, especially when the path taken was more commercial than the one not taken.
Negro writers, just by being black, have been on the blacklist all our lives. Do you know that there are libraries in our country that will not stock a book by a Negro writer, not even as a gift? There are towns where Negro newspapers and magazines cannot be sold except surreptitiously. There are American magazines that have never published anything by Negroes. There are film studios that have never hired a Negro writer. Censorship for us begins at the color line.
Santa Monica Bay is less polluted today than when I first moved to the area in the 1970s, because actions have been taken to avoid putting some of the noxious materials into the sea. I think people are more aware than they once were, the air is cleaner, water generally is, in spite of the fact that there are more people.
I'm extremely proud I was born and raised in the Bay Area and loved representing Oakland. I started recording in the Bay Area and worked with a lot of different producers. But I always wanted to collaborate with different writers and get different perspectives.
First and foremost I am a chef, whether behind the stove at one of my Northern California restaurants or for the past 15 years in front of the camera on my Food Network cooking shows. Creating new dishes and flavor combinations that bring cooks and our restaurant guests pleasure is my job and I love it.
When I started cooking the meal at home, after I had started cooking in restaurants, I usually would prepare bay scallops or lobster.
Historically in restaurants, the service staff is awarded significantly higher wages than cooks and other staff who prepare the food on which a restaurant's reputation is based. The gap in pay is so great that it is becoming increasingly difficult for young cooks to pursue their passion at the rate of pay restaurants are able to afford.
No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.
No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, and the wisdom of cookbook writers.
There are people who appear in the magazines and I don't know who they are. I've never seen anything they've done and their careers are over already. They're famous for maybe 10 minutes. Real careers, I think, take a long time to unfold.
Here's the thing, I've been cooking more and more and I'm pretty good, the problem is I can only go out to restaurants that cook better than I do, therefore, it's expensive.
Here's the thing, I've been cooking more and more and I'm pretty good; the problem is I can only go out to restaurants that cook better than I do, therefore, it's expensive.
21 years ago when I started cooking, to be a cook meant that you were going to stay in the basement. Being a chef, you would never be on a book tour. You could never dream that 20 years later on you would be on a book tour. It wasn't a part of your dreams because it was just totally unrealistic. When did cooks - restaurant cooks, not cooks that have 15,000 television shows - when did cooks become part of pop culture the way they are?
Even cooking at home, the difference between my wife cooking and me cooking is major. When my wife cooks, the kitchen looks like a disaster. When I cook it's completely clean and organized and it doesn't look like anyone has been cooking in there.
Whenever a chef cooks for his own ego rather than his guests, he/she set themselves up for ridicule and failure. In the end, it's the service industry. Our goal is to make our guests happy through our cooking.
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