This week, we're kicking off Special Sauce 2.0: an interview with Nick Morgenstern of MorgensternsNY, kenjilopezalt calls in for the first AskKenji, and dgritzer talks about the pros of refrigerating tomatoes. SpecialSauce
That periodically happens. I put together a consulting chefs team with a lot of great cooks, Tom Douglas, Nancy Oakes, Nancy Silverton. You can only get so far, but that's a whole other podcast, Nicholas.So your family growing up was not the easiest family to grow up in. I'm familiar with this. I had my own set of setbacks with my family growing up. But how did that affect you, and your mom was joined a cult, right?Yeah, when I was pretty young, when I was 14.
Well, the environments that I worked in, all of those places were at a high enough level, even back then, that they all had an ice cream machine. You're always making your own ice cream. I worked at very few restaurants were buying the ice cream right from outside. You were always making the ice cream.Yeah, so I was making ice cream there. Then working for him, Aqua was a pretty serious experience. I had worked in Europe before that.
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