""called a cook, or a restaurant owner,""
""that whole image of a chef is still somebody much grander than who I feel like.""
""I'm seeing a lot of my colleagues decide that they're ready to slow down a bit," she says, "which I can understand. But I'm just here thinking, Wow, I feel like I'm just getting started.""
""Well, it's true," she says, again waxing humble, "that I have a fairly good track record. If I had to say, what is my strongest talent? It's just being able to figure out what people want to eat.""
Nancy Silverton rejects the title chef and prefers to be called a cook or a restaurant owner, believing the chef image is grander than she feels. She helped elevate Los Angeles dining in the 1990s through work at Michael's, Spago, La Brea Bakery, and Campanile, where she served grilled cheese nights. Silverton co-owns the Mozza Restaurant Group, has won two James Beard Awards, authored cookbooks, co-designed a clog line with Snibbs, and opened Osteria Mozza in Washington, D.C. She is launching Lapaba and Max and Helen's in Los Angeles while focusing on what people want to eat.
Read at Eater
Unable to calculate read time
Collection
[
|
...
]