The New York Times
Dan Giusti, who headed the kitchen at Noma in Denmark, has replaced prefab food with freshly made fare. But he still struggles to find skilled help and change students’ tastes.
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“I have to tell you something,” Andrew confessed to me the other night. It had been an eternity since I’d had that horrible heart-skipping sensation, anticipating horrible news. He went on to explain that he had locked himself in the bathroom the prior day and bawled like a child. And then we talked about why.