atua777 Bourdain and Batali’s Assistant Spills Some Secrets

data de lançamento:2025-03-26 04:40    tempo visitado:124

Laurie Woolever has played many roles in the food world. She was Mario Batali’s assistant from 1999 to 2002, and Anthony Bourdain’s assistant, working closely on his books and television shows, from 2009 until his death in 2018. Her new memoiratua777, “Care and Feeding,” which Ecco will publish on Tuesday, is a candid account of tending to high-wattage celebrities, and of working as a woman, wife and mother in a wildly male-dominated industry. It’s also a reckoning with the high-risk behaviors that tied the three together. Below is a condensed and edited version of our phone interview.

You grew up in upstate New York and moved to the city after college with hopes of becoming a writer. How did you end up in culinary school?

By The New York Times

Mr. Sachter-Smith left banana-inhospitable Colorado to study tropical plant and soil science at the University of Hawaii at Manoa, ultimately earning a master’s degree. His global quest has introduced him to bananas that are egg-shaped and orange, a foot long and pale yellow, sausage-stubby and green. They are eaten fried, roasted, boiled and as is, but also grown for pig feed, decoration and weaving fabric. In Papua New Guinea,66jogo.com where Mr. Sachter-Smith has gone on two expeditions hunting for bananas, their names carry many meanings: “young men” (mero mero), “can feed a whole family” (navotavu), “something that was fought over” (bukatawawe), “breast” (nono).

I was drawn to the industry because I had this very wrong idea that it would be fun. The sort of fuzzy notion that I had of everyone hanging out in the kitchen, cooking, listening to music — that was very wrong. I’m glad that I had that, because I think if I had really understood what professional cooking was, I would have been too scared. I would have probably changed my mind about even going to cooking school.

ImageCredit...Ecco

What was it like to work at Babbo, the restaurant that was the white-hot center of the culinary world?

When the restaurant was brand new, everyone there knew that we were someplace special. It was getting a lot of press, everybody wanted to get in, celebrities were there every night. Mario’s star was on the rise, and I think there was a real collective sense of pride, and we really cared about what we were doing.

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