Most Popular
-
Can a Kimbo Slice Protégé Become a Ghetto Superstar? Whatever the outcome, Dhafir Harris does it with no fear.
-
Hog Huntin' in the Glades A lost art or a horrible slaughter? It's all in the eye of the hunter.
-
Hey, Miami, You're Stupid Public figures offer comic relief.
-
Black October Victims of a Bolivian massacre seek justice in Miami.
-
The Best Movies of 2008 Gasp! A couple of Hollywood blockbusters made the cut.
Recent Blog Posts
Gordon Ramsay Looking For Local Restaurants to Embarrass on National TV
Wed Jan 7, 5:00 PM
Porn Kings Want Some Barely Legal Bailout Action, Too
Wed Jan 7, 3:16 PM
PL0T Presents Tony Rohr Live at White Room This Friday
Wed Jan 7, 2:00 PM
Hall & Oates to Play Mizner Park Amphitheatre on Feb. 20!
Wed Jan 7, 12:22 PM
Put a Burka on that Gin Bottle!
Wed Jan 7, 12:28 PM
Cafe Martorano Shuns the Tap
Wed Jan 7, 9:04 AM
Hilarious Cable Info-Bar Description Of The Day: 'Heaven Can Wait'
Wed Jan 7, 4:00 PM
Ben Affleck And Jennifer Garner Have Yet To Give Daughter An Alias
Wed Jan 7, 2:20 PM
National Features >
Broward-Palm Beach New Times
The Agent from Iran
How a mother of two ended up in a plot to smuggle high-tech gear to the enemy.
By Deirdra Funcheon
Westword
Murder By Design
In life and death, tattoo artist Kauri Tiyme made her mark.
By Alan Prendergast
Village Voice
My Brother the Slumlord
Amy Neustein never could resist going public with her family dramas.
By Elizabeth Dwoskin
Houston Press
The Ghosts of Galveston
A visit with the hurricane victims that a country forgot.
By John Nova Lomax
Restaurant Chefs Are Doing It for Themselves
Continued from page 2
Published on February 19, 2004
"We have four restaurants now and thusly ... four pastry chefs. Long live the sweetest givers!" And naturally he wouldn't mind taking one more step back toward tradition. "I long for the really olden days when we had butchers working with us. Then you could get both an education and some really tasty cuts of meat that just don't come along in the normal course of today's menus. Sure we can order beef cheeks and the like ... but ... ah well ..."
-
Jeremy Eaton
Of course newbie restaurateurs can barely afford publicists, let alone pastry chefs and custom butchers. But the time, for them, may someday arrive. "In a perfect world this is the person that I would like to show up at Talula: a young and eager pastry person, looking for an opportunity to grow with us. Must be able to follow recipes, and eventually develop their own creative ideas," says Curto-Randazzo. "Perhaps after this successful season we are predicted to have, Talula will find space in the budget for a pastry chef. At the same time, I can only hope that we can find space in [in our personal] budget for a maid," the multitasker jokes. "Until then, I bake and I clean!"
Now Click This
