Marc Vetri’s Advice To Young Chefs

I’m not all that interested in knowing that you spent two months picking herbs at Noma, and three months scrubbing the floor with a toothbrush at Alinea. I would prefer to hear that you cooked at a bar for the last three years and can make a medium-rare hamburger like nobody’s business. That’s something I can work with.

We liked Marc Vetri a whole lot before he wrote this piece for the Huffington Post food blog. Now we like him even more.