The title from my first post comes from my latest subway reading, How I Learned to Cook: Culinary Education from the World's Greatest Chefs, edited by Kimberly Witherspoon and David Meehan. Each fascinating essay by a different chef was an inspiring interlude between T-stops. Many, including Ferran Adria, never intended to become a chef and viewed cooking just as a way to make money to support their hedonistic lifestyle. Some, such as Mario Batali, became enchanted by cuisine after a trip overseas. Others, like David Chang, underwent grueling training for months on end to master their craft. This book was similar in scope to Curious Minds: How a Child Becomes a Scientist, edited by John Brockman, which was similar in scope, except with scientists instead of chefs. It makes me wonder about the divide between the academic bubble where I reside and the culinary universe where I often find inspiration.
3/15/09
How I Learned to Cook (2)
[by naveen]
The title from my first post comes from my latest subway reading, How I Learned to Cook: Culinary Education from the World's Greatest Chefs, edited by Kimberly Witherspoon and David Meehan. Each fascinating essay by a different chef was an inspiring interlude between T-stops. Many, including Ferran Adria, never intended to become a chef and viewed cooking just as a way to make money to support their hedonistic lifestyle. Some, such as Mario Batali, became enchanted by cuisine after a trip overseas. Others, like David Chang, underwent grueling training for months on end to master their craft. This book was similar in scope to Curious Minds: How a Child Becomes a Scientist, edited by John Brockman, which was similar in scope, except with scientists instead of chefs. It makes me wonder about the divide between the academic bubble where I reside and the culinary universe where I often find inspiration.
The title from my first post comes from my latest subway reading, How I Learned to Cook: Culinary Education from the World's Greatest Chefs, edited by Kimberly Witherspoon and David Meehan. Each fascinating essay by a different chef was an inspiring interlude between T-stops. Many, including Ferran Adria, never intended to become a chef and viewed cooking just as a way to make money to support their hedonistic lifestyle. Some, such as Mario Batali, became enchanted by cuisine after a trip overseas. Others, like David Chang, underwent grueling training for months on end to master their craft. This book was similar in scope to Curious Minds: How a Child Becomes a Scientist, edited by John Brockman, which was similar in scope, except with scientists instead of chefs. It makes me wonder about the divide between the academic bubble where I reside and the culinary universe where I often find inspiration.
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