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    Thanks! Your crew was great. Bruce was especially thorough, skillful and polite. A great job by all and the best paint job we've ever had. See you in the fall!

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  • Wonder What The Chefs Have For Dinner With The Family

    [caption id="attachment_4391" align="alignleft" width="306" caption="Image Courtesy of Simply Recipes"]food[/caption]


    I recently heard a quote and it stuck with me: "Just because I like to eat doesn't mean I like to cook." This probably isn't said a lot in a busy restaurant kitchen. But what about when chefs come home to feed their children? Tara Parker-Rope of The New York Times discusses more in her article What Chefs Feed Their Kids:

    When it comes to feeding children, do chefs have an advantage over the rest of us?

    It was a question Fanae Aaron, a Los Angeles art director and new mother, asked herself as she began feeding her young son solid foods. To learn the answer, she began a two-year project, reaching out to chefs around the country to find out how they cooked at home for their families.The result is the new cookbook “What Chefs Feed Their Kids: Recipes and Techniques for Cultivating a Love of Good Food,’’ to be published next week by Lyons Press. Although Ms. Aaron interviewed a variety of chefs with different backgrounds and specialties, she discovered a common theme when it came to feeding their children.

    “The chef’s approach is much more about bringing children into your world of food,” said Ms. Aaron. “The thing they all had in common was an attitude toward feeding kids that was more engaging, to pique their kids’ curiosity and really share their own pleasure and enthusiasm of food with their kids.’’

    Like all parents, chefs also must contend with picky eaters and children who are wary about trying a new food, Ms. Aaron said. But the chefs she interviewed also said their children consistently surprised them. One chef regularly takes her daughter to the farm where the family grows vegetables for the restaurant, and the child has developed a preference for bitter greens.

    Read more at The New York Times

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