Both of us are lucky because we married women who are amazing cooks.
Creativity varies inversely with the number of cooks involved in the broth.
My wife cooks. I can't cook. I can remix leftovers pretty good, though.
People have all this interest in food. But for most people, it's a mystery how to prepare food. I wanted the knowledge cooks know: the in-your-fingers knowledge you get by doing it over and over.
It's like cooks don't watch cooking programmes - I suppose maybe comedians don't watch comedy shows.
I was hired as a sous-chef at a restaurant on the Upper East Side. The chef liked to drink - some mornings we would find him sleeping. Two weeks after its opening, I became the chef. I was 20 years old, and way over my head. I had to hire the cooks and do the menus.
I don't have a long family history of good cooks in my family.
I bask in the affection I get on the streets. I recently went into the kitchen of a restaurant to meet the cooks. They were people I didn't know, but what a joy it was meet them! Such experiences wouldn't happen if I were doing only one kind of cinema.
Salt is one of the flavors that makes food taste good - salt, sugar and fat. So it's a natural thing for all chefs and cooks to add salt, because it enhances the flavor of the food. If you go out to eat, I guarantee you're going to be eating a lot of salted foods that you are going to have no idea.
There's way more pressure cooking for cooks than rowing at the Olympics.
