“Where’s my damn spatula?”
Photo: Andrew Barris
”The first night we opened The French Laundry, we didn’t have a saute pan. We were trying to saute in a pot. My then sous chef, Ron Siegel, later wrote in Food & Wine magazine that it felt like the Titanic.” — The chef and owner of the French Laundry and Per Se has since stocked up. [GoodFood]
