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“At one point I had a lot of restaurants. I had six or seven restaurants. When I sold everything I decided to go on a
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“What I usually do, I’ll order a lot of seasonal ingredients and I’ll just order them without any dish in mind. And we just get
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Sam Mason from Odd Fellows: “We knew {at WD-50} what we wanted to do. We knew the kind of stuff we wanted to produce, that
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I grew up really being pretty embarrassed of the food [Russian food} I grew up with. I didn’t want to have anything to do with
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When we look at the Bocuse d’Or competition from a distance it is chefs and white jackets doing maybe French style cuisine to some degree
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You know America being the melting pot that it is, all these cuisines, all these styles of food are everywhere at this point. So to
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I feel that Southern food is very much representative of American food in general. I think it is to me the most indicative of what
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“Basically I’ve taken bits and pieces of kitchens that I’ve worked for and I’ve created my own kind of process. I think that’s the only
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“I don’t really need space to work on recipes. Honestly it might sound a little funny but I don’t need space or time for ideas.
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“If you stick to your guns, do it well, do it for the right reasons and have good intentions, as corny as it sounds, a