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Great Quotes from Local Chefs

Great Quotes from Local Chefs

Chef's aren't always easy to interview, as their visions come through best on their plates. Nevertheless, here are six nuggets, from sincere to snarky, that I've gleaned in past interviews.

 

"Our job is to tell the story of food well." — Chef Lynn Pritchard, Table 128 Bistro and Bar

"Our job is to tell the story of food well." — Chef Lynn Pritchard, Table 128 Bistro and Bar

“It’s all in our commitment to really fresh seafood. We will not get distracted.”
— Dominic Ianarelli, on Splash's longevity on the restaurant scene.
“We’ll seat you up to—and even a few minutes after—closing time. Unless, of course, you’re wearing a ballcap and shorts. Then I might tell the staff to say, ‘Oh, we’re so sorry—the kitchen is closed.’ “
— Jerry Talerico, former chef-owner of Sam & Gabe's
“While experience plays a part, we hire [our wait staff] based on personality over any other quality.”
— Sarah Pritchard, Table 128 Bistro and Bar
“Hipster chefs. Bof! They shave a little truffle on top of a dish, call themselves a chef, then go smoke the marijuana.”
— David Baruthio, Baru 66
“Food is psychological. The times when I can hit those notes of memory or recognition in unexpected ways are the dishes that strongly connect with people.”
— Joe Tripp, Alba
Things I Miss Most About Dining in France

Things I Miss Most About Dining in France

First Look: Gilroy's Kitchen + Pub + Patio

First Look: Gilroy's Kitchen + Pub + Patio