The Food Revolution is about to change the way you cook food
The new way to cook food will change how you eat it, and the new way of cooking food is happening right now.
But the people behind it are getting ready to tell us how they got there.
It started with a humble start in a restaurant.
In 2005, I was working at a restaurant in Manhattan’s Greenwich Village neighborhood, working with a chef.
A few years earlier, a chef had come up to me and said, “Hey, we need to work together.
I have this idea for a restaurant and I want you to take it over.”
He was an ambitious guy.
He said, We have a bunch of restaurants in Manhattan that are like this and we’re trying to figure out how to make it work.
“We talked for about five years and then he came up with this idea.
He called me.
And I was like, This is a great idea.
We’re gonna do it.
He gave me a bunch and a half of ideas.
And then he asked me to help him run this place.
He told me to have the best chef in town, to hire the best cook in the world.
I told him, I don’t have the time to do that.
He went and got a team and we were on the way to this restaurant.
So I took over that position and I was there from 2005 until now.
We were all very young, very hungry, very ambitious.
We had never been to a restaurant before.
I started with three people and then we grew to 10.
That was about four years ago.
We had an idea.
This is what we were trying to do, he said.
We wanted to make our menu that is really simple and really tasty.
He suggested a salad with lettuce and tomato and maybe a small side of cheese.
And so we started to talk about a few other things.
We talked about a different dish and a side of mushrooms and tomatoes.
We went to the chef.
We got his idea.
I asked him, “Okay, how about this salad?”
He said “Sure.”
I was like “That sounds great.
What would you do with this?
And he said, Okay, we’ll make the salad, then we’ll put it in the oven and when it comes out, it’s really delicious.
“We made that salad.
We cooked that salad at that restaurant for about a year and a day and then the idea came back to me.
He wanted to do something similar for a whole menu.
So we got together and he started to think about a menu.
He started to work on a menu with the chef, I started to do the cooking, and we worked on the menu together.
The kitchen was so small and the space was so big.
The chef would have to do a lot of the cooking.
So that was the beginning of what is now our menu.
I was the cook.
I had a huge team of cooks.
It’s a lot bigger than I thought.
Now I have more chefs than I could ever imagine.
We’ve gotten some really amazing chefs.
But we still have a lot more to do.
The chefs who came in before us were doing some of the best cooking in the city.
I think the chefs who come in now are doing some really fantastic cooking.
But there is still so much that needs to be done.
So our restaurant is a work in progress.
We still have some cooks and some cooks are doing great.
But it’s all about the chef now.
We have the cooking staff.
We want to do more with the cooking and we want to get it right.
It took a while, but we’re moving forward.
We are not making the exact same salad every day.
But now, the menu is a lot better.
It has more flavor.
It tastes more like a real salad.
It’s all because of the chef who came into the kitchen, said Bob Stump, our chef.
He came in from another kitchen and said I think this is really going to work.
We’ll take the same ingredients, we’re going to make the ingredients, and it’s going to taste just like the original recipe.
We took that recipe and started to tweak it.
We tried to make things like the tomato sauce more sweet.
We added mushrooms.
We changed the flavors of the lettuce.
We tweaked the ingredients.
We ended up with the menu that we have today.
I am proud of what we’ve accomplished.
I’m proud of all the cooks that have been part of this project.
I love it.
I can’t wait to get back to the kitchen and start working with my team again.
I think what really helped us along the way was the people who came up to us after we had been doing this for about four or five years.
We just wanted to share our ideas.
They were so excited about what we had.
They wanted to help out.
They encouraged us.
And we are very grateful to them.
We have a little bit of a chef’s