No Garlic?

[lsanderson]

Food: The Way We Eat
Garlic Defanged
By DANIEL PATTERSON

It’s often been said that chefs must be a little crazy. Those who advance this theory usually cite the willful pursuit of long hours and low pay under punishing conditions, the erratic behavior and temperament that tend toward what might generously be described as artistic. This is a lie, a cruel stereotype that I, as a perfectly sane chef, flatly reject. Well, I do have one quirk that might be considered a little eccentric: I don’t like garlic. More