Scott Van Rixel's career in food started the day following his 12th birthday, with a dishwashing job at a Serbian fish fryery. "My mom and my dad would pick me up Friday night and make me strip down to my underwear outside because I stunk so bad of fish," he recalls. "It was miserable, but I loved it."
Dessert? Um, yes, please. We'll have the éclair. No, wait, warm raspberry-peach pie à la mode. No. A slice of the fruit tart. Actually, make that bread pudding. Wait—we've got it! Tiramisu. ... Or how about we just get all of the above? You don't need us to tell you Flying Star is the best place for desserts; you already know. (CC)
Alain Passard, founder and head chef at L'Arpege in Paris, pulled meat from his menu in 2001 because, he announced, he wanted more culinary challenges. "One day I woke up and asked myself, 'What have I done with a leek, with a carrot?' Nothing, or maybe just 10 percent of what can be done with a carrot."