NYC on adventures of an omnomnomnivore in NYC

Tales from a Mexican Line Cook

Thu, 09 Apr 2015 23:20:09 -0400

Like many restaurants, my kitchen was staffed largely by cooks/runners/dishwashers of Latin American origin, particularly Mexicans from the state of Puebla. This made sense, given that we were cooking Latin-influenced food, but you’ll find Mexican cooks everywhere in New York, from diners to Chinese restaurants to fine dining.

There are many great cultural exchanges to be had from hanging out with Latino cooks, from hearing the latest reggaeton to learning the true meaning of Cinco de Mayo. (Turns out it’s not just about cheap margaritas.) But as you while away hours peeling yucca in the slow afternoon, sometimes the conversation takes a turn for the serious. You ponder aloud: what you’re doing with your life, what your dreams are, who you love, where it all went wrong. You share your hopes for your family, your fears that you’re not good enough, your ambitions to go to college. You tell your life story, how you came to the US and found your footing here. You do all this while crammed into a closet-sized space, with tweezers in one hand and a fish fillet in the other. This is the trench.

How to Stage/Intern/Trail at a Restaurant: The Right Way

Sun, 05 Apr 2015 20:24:43 -0400

Turkish Eggplants

Undeterred by how quickly I’d flunked out of my first kitchen, I immediately set about finding a new one. Maybe a pizzeria? Pizza is my all-time favorite comfort food after all. I emailed a neighborhood Neapolitan pizzeria and got no reply. What about a sushi restaurant? I stopped by a sushi restaurant and asked to apprentice myself to the chef; he didn’t even want to talk to me. (Wait, was this a hint that I should come back 300 more times?) I kept walking and strode into a Latin American restaurant, one that I knew was helmed by a chef-owner known to use seasonal and local ingredients. It was busy but not slammed, the kitchen was comfortably large and relatively cool, and the staff was friendly and encouraging when I explained that I’d like to come in as an intern. As I left, the chef’s mother caught my elbow. “I overheard your conversation just now, and he definitely takes students in from time to time, so I think it will work out!” Things were looking much brighter.

The El Bulli Exhibit: Creativity as Organized Process

Sun, 23 Feb 2014 12:08:30 -0500

The Drawing Center is hosting Ferran Adrià: Notes on Creativity, the first major museum exhibition of Adrià’s notebooks and visualization tools. As you may know, Adrià is widely acknowledged as one of the best chefs of our time, someone who radically impacted the way cooking has evolved in the last decade or so. For over two decades, he helmed the kitchen at El Bulli in Roses, Spain, where his staff rigorously experimented with the play of aromas, textures and flavors. You may never have an opportunity to try Adrià’s spherified olives, pine nut marshmallows or rose-scented mozzarella, especially since El Bulli is now closed. However, if you’ve ever encountered a traditional dish remade in another form (like a sandwich presented as a drink) or a contemporary menu without defined categories (appetizers vs entrees), you’ve probably tasted Adrià’s influence.

Myself in Notes, 2014

Sun, 05 Jan 2014 18:27:20 -0500

This list was inspired by Lorraine Hansberry’s series of birthday notes, written annually from when she was 23 to 33. You can see these candid, intimate glimpses of her life on display at the Brooklyn Museum until March 16th.

I love:
The Park Slope Food Coop
My office “family”
Learning obscure skills (blacksmithing)
Traveling to foreign countries
Efficiency (though not at the cost of human relationships)
Handwritten letters, and making time to write them
Carbs: bagels, pizza, pasta, rice, beer
Biking year-round
Lucky Peach
Sherlock Holmes (BBC)
Being fit
Being alone
Sleeping on the floor
Brooklyn

How to Build a Restaurant Empire

Thu, 06 Dec 2012 12:26:19 -0500

So you’ve created a wildly successful restaurant, and you’re just beginning to have some semblance of stability and free time again. Is it time to expand and build another location? At last night’s Culintro panel on restaurant expansion, three prominent chefs tackled that question and more. Danny Bowien (Mission Chinese), Andy Ricker (Pok Pok) and Michael White (Marea, Ai Fiori, Osteria Morini, Nicoletta) collectively shared their insights and mused on why anyone would decide to “go do the hardest thing in the world—open a restaurant in New York.”

The NYC Food Film Festival, or How I Legally Yanked Food from a Truck

Sat, 22 Oct 2011 11:48:55 -0400

Gastrocinephiles! So you’ve watched and rewound the opening scene of Eat Drink Man Woman multiple times? Your dreams involve recreating the timpano from Big Night? Then the NYC Food Film Festival is the place to be, celebrating the year’s accomplishments in food film, food documentary, and of course, food porn. In its fifth year of running, the Food Film Fest is attracting all sorts of attention from food media, filmmakers, and even Mayor Bloomberg, who kicked off the opening ceremony by declaring “Food Film Fest Day” in New York.

An Old New World: Arthur Avenue’s Little Italy

Sun, 04 Sep 2011 20:25:42 -0400

When I left Italy in March, I’ll confess it wasn’t so much a graceful departure as a beeline to escape. I was tired of fighting bureaucracy in the Living Museum, missed the bustle of a proper city, and had eaten so much cured meat that my sweat stank with lactic fermentation. Italophiles may weep, but I’ll say it anyway—I was totally over Italy and ready to abandon la dolce vita forever.

Pride Parade: One Small Step for Humans, One Giant Leap for Human Rights

Thu, 30 Jun 2011 12:40:28 -0400

So you may have heard that the state of New York legalized gay marriage last Friday. Thirty days after the bill’s signing, homosexual couples will able to marry in NY, MA, VT, CT, NH, IA and DC.

The city’s annual Pride Parade was scheduled for Sunday, just two days after the historic passage. Cue thousands of signs being printed with the proclamation, “Thank you Governor Cuomo – promise kept!” A few marchers made not-so-subtle jabs at California’s repealed Proposition 8.

Living in the Greatest Clusterfuck in the World

Tue, 28 Jun 2011 19:56:05 -0400

Just another rental sign in NYC

Living in New York is like spoonful of Chinese medicine—intense, acerbic, unmasked. At the end of the day, you feel like you’ve gotten better, or at least tell yourself that you’re doing better, because otherwise the rent is too damn high to justify being here.

I’ve been away from Italy for about three months now, and get asked now and then on whether I miss it. The short answer is, no. The long answer is, I can get all the burrata and olives I want at the Food Coop, along with kombu, almond butter and sunflower sprouts. So no, I don’t find that I miss Italy at all.

Park Slope Food Coop: Will Work for Food

Sun, 27 Mar 2011 21:05:46 -0400

Photo: Michael Nagle/NYT

“The co-op is worse than socialism. Because at least in a socialist country, if you know the right people, you can get out of it.”

“For a long time, the co-op member who lived furthest away was from—can anyone guess?—Ithaca, NY. Once a month, he would drive all the way to Park Slope, do his work shift, and then load up his car with groceries. There’s a food co-op in Ithaca too, but apparently it was still worth it to come all the way here.”

In the City that Never Sleeps: I Think I Have an Overemployment Problem

Sat, 19 Mar 2011 02:33:06 -0400

The sort of sidewalk message I pass on the way to work. I love Brooklyn.

Someone once asked me if I am like a shark—if I stop moving, will I die? Which is to say, I have never been one for being idle. But this time, I may have outdone myself. Right now, I am simultaneously a full-time student and a full-time employee. Score, I have created a monstrosity that will truly screw with BLS unemployment statistics.