The author was living in a friend’s basement after a bad breakup, unable to eat. Then he had lunch with Jacques Pépin.
New Yorker Dec 2012
Los Angeles’ Wolvesmouth and the unlicensed dining industry.
Vanity Fair Oct 2010
The world’s most renowned chef, Ferran Adrià, says that the only way he can push forward the art form of cooking is to close his own restaurant.