Now the restaurants have begun to catch up with the wine-making; there are numerous great restaurants in Napa Valley, and it's wonderful because the people are there for just that: great food and great wine.
From Thomas Keller
I like to drink young wines, wines which are robust and have a lot of forward fruit to them.
I think every young cook wants to write a book.
I hope the cooks who are working for me now are getting that kind of experience so they can use what they're learning now as a foundation for a great career.
They know what my standards are. They know what I need and how to get it to me, and they know how to communicate with me if for some reason they can't get it.
I drank more wine when I wasn't working as much, to be honest.
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