October 2008

Bouley has been quite the experience, as is Momofuku currently, but starting in 2 and a 1/2 weeks, I will be starting my new job as Executive Sous Chef at Picholine on the Upper West Side. Check it out at www.picholinenyc.com. I am really very excited, and over the course of the next couple of weeks will be writting down a lot of ideas, and recipes.