Thursday, April 10, 2014

"I am very serious about what I do, but I do not take what I do seriously. And why should I? As hard as I work on my dishes, within a few hours of being served they are going to be flushed down the toilet, followed by about twelve cents in Charmin Ultra."

From the April 10, 2014 column, Dispatches from Dirty Candy, written by Dirt Candy chef and owner Amanda Cohen.

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