Pizza at Serafina
Sushi of Gari
Standard East and West, I really like Nacissa
Bistro food in Paris is the best
Z Kitchen Gallery
South of France, Italy and Spain are unbeatable. Boqueria in Barcelona is incredible
Union Square, the one on Columbus Ave by The Natural History Museum is great
Agata and Valentina
- Knife skills are essential
- Domesticating the fire, it’s a relationship between understanding the fire and not undercooking or over cooking the food.
- Understanding seasoning. Cooks that don’t taste their food are very often wrong, because you have to adjust. I created a line of spices with this guy we were buying spices from, he’s such a nice guy. He sells only on the internet, and he has a tiny store so it was nice to do something together and have the collection of specialty spices.
- Finding the knife that is right for you, it’s an extension of your arm and it says a lot about the cook. In the kitchen the cooks are very proud of their knives. I have a lot of Japanese and a lot of German knives.
A Buddha in my bag
If I go on a cooking trip, I bring my knives