Tronches de Cook
Interview de "Ms. Glaze" du 21/04/2008
| Depuis quand cuisinez vous et comment vous est venu le goût de la cuisine ? | |
| I have been cooking and teaching basic cuisine off and on for the last ten years. I began cooking at home when I was 13 years old because I didn't want to wash the dishes. In my family who ever cooks doesn't have to clean. We didn't have a dish washer so I opted for cooking. As it turned out both my family and myself were happy with the arrangement. I later went on to cook for my roommates in college and then all over the world: London, San Francisco, and Paris. | |
| Quel est votre plat préféré et pourquoi ? | |
| Anything you're cooking is my favorite dish. I love it when people cook for me. It makes me feel special and appreciated. | |
| Votre meilleur souvenir culinaire ? | |
| Weekends on the California Northern coast with my parents eating fresh cracked crab steamed right off the crab boats dipped in drawn butter with big loaves of San Francisco sourdough bread. | |
| Quel restaurant auriez-vous envie de nous recommander et pourquoi ? | |
| Guy Savoy in Paris. I cook there. If you've never experienced a 3-star Michelin restaurant or French cuisine at its finest, this is a perfect place to start at. | |
| Qu'est-ce qui vous plaît et vous déplaît sur la région/ la ville/ le village où vous vivez ? | |
| Although I love Paris with all its beauty and romantic esprit, the Seine hardly compares to the Pacific Coast of California. I miss the abundance of locally grown produce and fresh fish just out of the ocean. Train strikes bug too. | |
| Quelles sont vos oeuvres fétiches ou vos héros (auteur ou livre, réalisateur/acteur et film, toiles ou peintres ,etc.) ? | |
| Alice Waters, owner of the famous restaurant Chez Panisse in Berkeley, California for starting the local/organic movement twenty years ago which has now become mainstream the Bay Area. My mother for her strength, beauty, intellectual capacity that far surpasses mine and her pioneering spirit. | |
| Un lieu de vacances à recommander et pourquoi cet endroit ? | |
| Tahiti for its beauty and tranquility. Goa, India for carnival style parties and great fusion food (Portuguese/Indian). Koh Phi Phi, Thailand for just good beach lounging and tasty fresh Thai food. When you cook inside a restaurant all day, sunshine is a must. | |
| Votre rêve le plus fou ? | |
| To open my own restaurant in Paris and achieve Michelin success. Can you imagine an American woman doing that in France? Crazy. | |
| Le don de la nature que vous aimeriez avoir ? | |
| The ability to survive on six hours of sleep a night after working thirteen hours on my feet all day. | |
| Quel site internet, hors cookshow.com, aimeriez-vous nous recommander ? | |
| http://msglaze.typepad.com/ |