When I was younger I would walk the streets of New York going from restaurant to restaurant to collect menus to see what the Greats were cooking. The distance between restaurants gave me time to read the menus and think about what was on them, how they put the ideas together and of course, what would I do differently. I was forced to think. I enjoyed the wandering. I became aware of and could block out the scenes around me. I thought about spending time in these restaurants, wanting to work, yes for free, to learn and absorb what was going on from ingredients to culture to cooking.
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