From the Southern Table

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On the chef-to-table connection:

Farmers need to become gastronomes. Gastronomes need to become farmers. Then we can elevate both our tables.

On owning a restaurant:

My father was so helpful with the restaurant. I didn’t know anything about business. I didn’t care anything about money. All I wanted was to do this thing. And to do it right.

On parenting:

My ten cents about children – if they want to eat with their friends, cook for their friends. It doesn’t matter how many. Just have them there. If they want to go somewhere, drive them. Pick their friends up and take them, too. Be the restaurateur. Be the chauffeur. Just don’t lose a single precious moment with them.

This entry was posted on Monday, October 29th, 2007 at 11:57 pm and is filed under Foodie event, Slow Food, Southern Foodways Alliance. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.