Yes. In our family, he’s “Chef Hank”. He sometimes comes home at Christmas and cooks for the family. It’s great!
Some of you may recall I once posted a photo of his sister Maggie. Maggie is now working in…. Fukushima. (I kid you not.) Hank is in NYC. He heads the meat department now and has lots of good things to say about Eataly.
Lucia,
My 22 year old daughter, who just returned form a week-long cooking course in Italy, will be living in NY starting next month… I’ll suggest that she go to Eataly… at least for authentic Italian materials. I don’t think she’ll have the money to eat there too often.
SteveF– Hank is thrilled to be working there. He reports its well run, the management is sane, friendly, know what they are doing, and he likes the quality of the product. Basically: The opposite of a Dilbert cartoon. He loves food– that’s why he went to chef school. (Culinary Institute of America.) All around a great job for him!
Well, Hank may be a fine chef and a nice person, but we don’t know whether or not he believes in Global Warming, the Greatest Threat Of Our Time. I hope those are Green Steaks he is selling, ahem. 😉
Andrew
Andrew_KY–
I haven’t quizzed Hank on his views about GW.
I see some free steaks in Aunt Lucia’s future.
Boris–
Maybe if I lived in NY city!
Ponytails are soooo yesterday… Yuk!
Hoi–
The ponytail wearer is my nephew’s boss. 🙂
Lucia,
At least his hair doesn’t form devil-like horns, a la Dilbert’s boss. 🙂 Pony tails (especially for balding, overweight, middle age men) strike me as, well, somewhere between ugly and hideous. But if he is a good chef, and keeps his ponytail out of the food, I guess it doesn’t matter much.
SteveF–
Well, Mario Batali has sold lots of books, dvd’s etc:
He’s been a very popular tv chef. At this point, the ponytail is part of his look.
Lucia,
I had no idea who he was…. I’d not seen him before the video clip. I don’t watch TV beyond news and an occasional sports broadcast. I have no idea what most of the 100 cable channels I receive carry; never been there, never done that.
Your nephew seriously works for Mario Batali? That’s awesome! 😀
SteveF–
You’re not required to know who he is. Not everyone watches cooking shows. But I think his fame level is sort of like Emeril Legasse’s
Oliver– Yes. And he reports that Mario is great to work with. Not a pointy headed boss.:)
Even if you’re not a foodie, you might be interested in Alton Brown’s Good Eats on the Food channel. He actually tries to get into the chemistry of cooking.
A great book in that line is Harold McGee, On Food and Cooking: The Science and Lore of the Kitchen
DeWitt Payne (Comment #79094),
I actually am kind of a “foodie”. Though I don’t cook so much now (usually too busy with other things), I used to do a fair amount of French cooking. I tried most everything in the “60 minute Gourmet” cookbook series. My wife does more Rachel Ray kind of cooking… plus deserts. I understand Rachel Ray started on TV too, but once again, I never saw her.
Lucia,
I have heard of Emeril Legasse, mostly because someone was insisting that I go to his restaurant in New Orleans for dinner some time back. I said “Who?”
SteveF–
Clearly, you are not a food / cooking channel addict! (Which is ok.)
Many people are not aware of this but the tallness of your chef hat is a mark of high society and respectability. The top chefs have the talles hats. I enjoy stuffing poultry on the upholstery with my 9 inch tall chef hat, if anybody catches my drift!
Lucia,
I assume your nephew is Hank….
Yes. In our family, he’s “Chef Hank”. He sometimes comes home at Christmas and cooks for the family. It’s great!
Some of you may recall I once posted a photo of his sister Maggie. Maggie is now working in…. Fukushima. (I kid you not.) Hank is in NYC. He heads the meat department now and has lots of good things to say about Eataly.
Lucia,
My 22 year old daughter, who just returned form a week-long cooking course in Italy, will be living in NY starting next month… I’ll suggest that she go to Eataly… at least for authentic Italian materials. I don’t think she’ll have the money to eat there too often.
SteveF– Hank is thrilled to be working there. He reports its well run, the management is sane, friendly, know what they are doing, and he likes the quality of the product. Basically: The opposite of a Dilbert cartoon. He loves food– that’s why he went to chef school. (Culinary Institute of America.) All around a great job for him!
Well, Hank may be a fine chef and a nice person, but we don’t know whether or not he believes in Global Warming, the Greatest Threat Of Our Time. I hope those are Green Steaks he is selling, ahem. 😉
Andrew
Andrew_KY–
I haven’t quizzed Hank on his views about GW.
I see some free steaks in Aunt Lucia’s future.
Boris–
Maybe if I lived in NY city!
Ponytails are soooo yesterday… Yuk!
Hoi–
The ponytail wearer is my nephew’s boss. 🙂
Lucia,
At least his hair doesn’t form devil-like horns, a la Dilbert’s boss. 🙂 Pony tails (especially for balding, overweight, middle age men) strike me as, well, somewhere between ugly and hideous. But if he is a good chef, and keeps his ponytail out of the food, I guess it doesn’t matter much.
SteveF–
Well, Mario Batali has sold lots of books, dvd’s etc:
http://www.mariobatali.com/
He’s been a very popular tv chef. At this point, the ponytail is part of his look.
Lucia,
I had no idea who he was…. I’d not seen him before the video clip. I don’t watch TV beyond news and an occasional sports broadcast. I have no idea what most of the 100 cable channels I receive carry; never been there, never done that.
Your nephew seriously works for Mario Batali? That’s awesome! 😀
SteveF–
You’re not required to know who he is. Not everyone watches cooking shows. But I think his fame level is sort of like Emeril Legasse’s
Oliver– Yes. And he reports that Mario is great to work with. Not a pointy headed boss.:)
Re: SteveF (Jul 14 15:42),
Even if you’re not a foodie, you might be interested in Alton Brown’s Good Eats on the Food channel. He actually tries to get into the chemistry of cooking.
A great book in that line is Harold McGee, On Food and Cooking: The Science and Lore of the Kitchen
DeWitt Payne (Comment #79094),
I actually am kind of a “foodie”. Though I don’t cook so much now (usually too busy with other things), I used to do a fair amount of French cooking. I tried most everything in the “60 minute Gourmet” cookbook series. My wife does more Rachel Ray kind of cooking… plus deserts. I understand Rachel Ray started on TV too, but once again, I never saw her.
Lucia,
I have heard of Emeril Legasse, mostly because someone was insisting that I go to his restaurant in New Orleans for dinner some time back. I said “Who?”
SteveF–
Clearly, you are not a food / cooking channel addict! (Which is ok.)
Many people are not aware of this but the tallness of your chef hat is a mark of high society and respectability. The top chefs have the talles hats. I enjoy stuffing poultry on the upholstery with my 9 inch tall chef hat, if anybody catches my drift!