What I’ve Learned – 2014

http://images.fineartamerica.com/images-medium-large/silent-film-still-gypsies-granger.jpg(Once Michael Mina decided to open in Yugoslavia, the local populace was all in.)

ELV note: We ran this feature a couple of years ago, and periodically update it so we can share these pearls of wisdom with others who follow our swinish ways:


Restaurant cooking is assembly line cooking. Think of it this way and it is harder to romanticize it the way most amateurs do.

I believe in the four major food groups: French, Italian, Chinese and barbecue.

The older a man gets, the more he becomes like a woman. And vice versa.

French chefs are just better than American ones. American cooks don’t like to admit this, but in their hearts they know it’s true.

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