Chef Debbie Gold, Part Two: garlic love and eating stinging nettles
It’s quiet at 11:30 in the morning midweek at the American Restaurant. The plush carpeting hushes your footsteps, and the empty formal dining room makes you want to whisper. But chef Debbie Gold is relaxed in the lounge, her chef whites as clean as the baby grand behind her. She’s comfortable after nearly a decade at the American, and when we sit down to talk, the room is a lot more welcoming.
Yesterday, Gold reminisced about her travels in France and how her career can be traced back to a Bon Appetit subscription. Today, Gold talks about an alternative to your average bar snack, and tomorrow, she’s got advice on how to keep your kids from becoming picky eaters.