Pacojet, schmaco-jet.
Photo: Courtesy of Dona
Bruni’s blog has a Q&A; with Michael Psilakis on the heels of the Greek god’s Bon Appétit Award for Chef of the Year, and while most answers are familiar — inspiration: traditional mom; likes: roasted lamb and rice pudding — Psilakis reveals disinterest in molecular cooking: “Although I enjoy the dehydrator, Pacojet, CVap, and the like, I really much prefer a sharp knife, a really good stainless steel pan, and a little fire to cook with.” [Diner’s Journal/NYT]
