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...true, it doesn't make any sense at all," says Andrew Friedman, a food writer whose compelling study of last year's contest, Knives at Dawn, came out in December. "It's a leap of faith. First you take the leap, then decide it's something worth doing and then you get obsessed...
Sack says the charge against Murray should give physicians pause before overtreating patients or administering to problems outside their areas of expertise. "It's going to make it much more likely that if I'm a cardiologist or general practitioner and I have an affluent or celebrity client who has a problem with drugs or alcohol, or it has turned into a drug or alcohol problem, then I'd be much more likely to refer them than to manage them in my office. It's going to make people much more cautious about the potential risks, and that...
...doesn't take much for cooks to become obsessed with competition. The dining public already tends to think in sports terms anyway. Every city magazine has a "best of" issue whose every category is hotly debated. The stars the local paper gives out make or break restaurants by telling uncertain diners with limited money to spend where they can blow it with the minimum risk. Chefs like to say that they just want to feed people, or, more wussily still, "make my guests happy." But the truth is that they got into the business because they were creative and driven...
...king crab and meyer lemon relish, and chilled salmon mousse with salmon tartare and salmon roe" in the minimum time. "The people that win [Bocuse d'Or], their food is so over-the-top," says Kent. "The [Bocuse d'Or] dish needs to be a showstopper. It needs to make you go, whoa...
...difficulties are nearly insoluble, and the cost in time and money is prohibitive. But to plant the flag on the alien surface of European haute cuisine! To beat the Frenchies at their own game! The chef that pulls that off will be a hero to his peers, and will make his career overnight...