A Celebration of Chefs and Others

A Celebration of Chefs

kitchenmysteries.jpg“Two eggs – any style”.  If you see that as an option on the menu and your breakfast companion is French culinary chemist superstar and founder of Molecular Gastronomy Dr. Hervé This (pronounced “Teess”) – I’ve got one word for you and it’s “Run!!!” – unless you aren’t doing much for the next three years.  This This sees egg like a bull sees red.

Hervé This is the reason I flew to San Francisco from Los Angeles this past week — to sit at the feet of the master in this sold-out event.  Other spectators ranged from Los Angeles Top Chefs Walter Manske (Bastide) and David Myers (Sona/Comme Ca) to Bravo Top Chef 2nd Season foam finalist with the meringue-peaked hair Marcel Vigneron.

Hervé was in town hawking his recently published English edition of "Kitchen Mysteries – Revealing the Science of Cooking" - and he was also there to change the way the world cooks.

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wagon trainFrancois Truffaut has been famously quoted about the process of making a movie being similar to a wagon train crossing the country.  You start out the journey with high hopes and the spirit of adventure and halfway through, you just want to get there alive.

That’s pretty much what my journey with cooking has been like.  I seduced my husband with duck breast and wild rice pancakes with apricot sauce.  That was nothin’.  I really loved to cook.  People were always surprised by that and I was always surprised they were surprised.  What? Women in comedy can’t cook?  Every Hungarian Jewish woman has to be a good cook. It’s biological destiny.

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