Tag Archives: Michael Roberts

Trumps: Bread pudding, Sautéed chicken with Port

  In February 1983, the twenty-five hours a week I worked at Stratton’s Restaurant didn’t produce enough revenue from my side of the bed, so I answered an ad in the Los Angeles Times—“Line cook for busy, Beverly Hills restaurant.” … Continue reading

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10,000 hours, or How do I get to Carnegie Hall?: Michael Roberts’ Bourbon Mushroom Pasta

  In 1980s Los Angeles, on Trump’s sauté station, I made bourbon-mushroom pasta at least twenty-five times a night for a year—a single serving in one sauté pan or as many as ten servings in three sauté pans. My domain consisted … Continue reading

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