After attending The Dalton School and then Vassar College, I began cooking in New York City restaurants helmed by Anne Rosenzweig, Joachim Splichal and Thomas Keller.
I was born and raised in New York. My family has been in New York City since the Civil War. I have a ton of N.Y.C. in my DNA, from both sides of my family. I had a wonderful childhood in the city.
The corner of the 'food media' that I think is troublesome to me is the shows on TV that don't really have a point or don't have a lesson to be learned. If you don't have a point, or if there's not some part of it that is meaningful and can change someone's life, in my old age, I'm just not into it.
When I was 13, I came back from summer camp - summer of '74 - and my mother had had an accident during surgery and was in an oxygen tent in a coma. It was so traumatic. My parents had been divorced for six or seven years at that point, and it was sort of the seminal event of my life.
I can't tell you how many times I get into a taxicab in New York or Los Angeles, and I'm talking to somebody who is a recent immigrant who was a doctor or lawyer or engineer or professor in the country they just came from. They're starting over again in life, and I think the majority of people out there can relate to that.
I love bugs. And as the first person to popularize their eating in America, I take special pride in seeing their appreciation soar.
