According to the WSJ Magazine's new column "Tracked," over the course of one day, chef Tom Colicchio goes 10 bouts in the boxing ring, plates 500 dishes, laughs 12 times, whistles 7 times, and sings 5 rounds of "Elmo’s Song" for his 17-month-old son.
"Cleaning sea urchins or anything that would prick your fingers. And then making something like lemon confit – you’d have punctured your skin in about 10 places, and had to work in a highly acidic solution. Not fun."
"I am so hungry for the taste of the real that I'm just not able to get into that which doesn't feel real to me. It's a kind of scientific experiment, and I think that there are good scientists and crazy old scientists that can be very amazing. But it's more like a museum to me. It's not a kind of way of eating that we need to really live on this planet together."
The Wall Street Journal goes inside Lidia Bastianich's Manhattan kitchen.
"If you ask me what New York cusine is: dirty water hot dogs, a slice of pizza, what is it? Is it a little bit of everything? I don't know. But I think it's upon chefs to stop trying to make exact authentic replicas of cuisines around the world and try to figure out what's going on in America, what's going in in New York."
"There are experts on how to raise your children, experts on how to eat, experts on everything. Really you don't need to be an expert. There is something disenfranchising in making people feel they need a qualification or a great level of expertise before they are allowed in the kitchen."
The New Yorker's food issue features a long read on chef April Bloomfield, "the food world’s oblivious savant."