Comments on: Take Five with Lauren Shockey, A First-Time Author on Her Adventures Cooking in Top Restaurants Around the World

By: wok with ray

wok with ray — Thu, 28 Feb 2013 21:42:43 +0000

Wow, this is a good and interesting interview about her and her experience. Thank you, Carolyn!

By: Stanley

Stanley — Tue, 11 Oct 2011 02:12:09 +0000

What a Great Interview! I am sure the book is really awesome!Thank you for bringing this for everyone to read!

By: Scott at Real Epicurean

Scott at Real Epicurean — Fri, 09 Sep 2011 07:22:41 +0000

A unique concept for a book…that makes it really stand out. Probably wouldn’t buy it book great to read about it in your review anyway.

By: AJ

AJ — Thu, 08 Sep 2011 17:07:21 +0000

Great interview…and insight into a unique experience. I’d only add that in regards to “With restaurant cooking, it’s all about repetition. It has to be the same as it was the week before and the following week. In the home kitchen, I love the improvisation, the ability to play it by ear and the whimsy. And you can’t really do that in restaurants. ”

Yes, restaurant cooking is about lots of repetition, but rather than it being about being “the same the week before” it’s about mastering something you have yet to master. Once you have that, there is plenty of opportunity to improvise in the restaurant kitchen. In fact, most of the time you’re trying to adapt to the changing nature of ingredients on a daily basis. But to get there, you have to break through a certain personal barrier first.

By: Faith

Faith — Thu, 08 Sep 2011 14:11:31 +0000

What a great story she has…I’ve heard of Lauren’s book and was thinking of picking up a copy! Great interview, I love how she describes what she does to stay undetected as a food critic!