I am not a chef, but a professional swimmer who won two Olympic gold medals in the 2008 Beijing Olympics. Now you're probably wondering what on earth I am doing working in the number two restaurant in the world?
Read Whole Story
My Olympic experience in 2012 has been very different than that of 2008, but the greatness of the Games is no less amazing, and I'm so honored to once again be a part of the Olympic experience.
Olympic medalist and Team USA hopeful Garrett Weber-Gale credits his plant-based, low-sodium diet with his competitive edge in the pool, according to ...
Within several hours of beginning my work in the kitchen, my mind was well on its way to being orientated with the philosophy and ways of Noma, and a chef who truly has a passion for his terroir.
Being a French kitchen we have many wild ingredients and tools, but not all things, certainly not Asian things. Some adjustments to the recipe were necessary.
Warm and soft. Sweet and chewy. Nutty and cocoa filled. A Nutella Crepe on the streets of Paris. So simple it was.
"Don't be afraid to taste anything. You must taste everything. You must taste all the time. This is the only way you can learn."
Curiosity and excitement ran strong through me as I arrived in Roanne, France to spend five weeks learning and working for the famed Chef Michel Troisgros.
Get top stories and blog posts emailed to me each day. Newsletters may offer personalized content or advertisements. Learn more.