Welcome to boxy. Where food, style, art, and words matter.
I started using cake-decorating tips in photo shoots. I would fill the pastry bags with shaving cream, and then cover my model. Eventually, I began to fill the bags with oil paint and applied it to canvases.
I remember being inundated with it at the restaurant one time, maybe ten years ago. I think we got a case in and no one really had used it much before. It became slaw.
By age 10, I saw the benefits that owning a restaurant could bring, but I knew I wanted to do it my way.
I never got a chance to tell him about my favorite noodles in Saigon, or on which tiny little alley I found the best pork chop…
I cook at home a lot more than I eat out. I’m more of a breakfast man. Eggs, bacon, avocado, and wheat bread make me happy. My favorite wild-caught salmon recipe consists of only four things: salmon, Dijon mustard, sliced almonds, and honey.
I don't really eat until the staff meal at the restaurant -- today it's a simple chicken curry -- then after a long, exhausting day at the restaurant, I go home and make something simple and convenient like boiled orzo with a pat of butter and some salt and pepper.