Regular readers will know that my latest obsession with Layer Cakes and Sour Dough Bread inspired by the folks at Tartine Bakery in San Francisco, is actually just a further exploration of my love of the San Francisco food scene.
Originally inspired by Alice Waters and all the amazing people who worked with her at Chez Panisse: David Tanis, David Leibovitz, Lindsey Shere to name a few. All of these folks have moved on and written great cook books. Chad Robertson and Elizabeth Pruiett of Tartine are the latest addition to this increasingly long list of chefs/cookbook writers based in San Francisco (Chez Panisse is in Berkeley) which have found their way into my kitchen and made me a better cook. All of them have one thing in common: reading their recipes/books is always educational, in the case of Chad Robertson’s Tartine Bread book it’s like taking an in-depth course in bread making at a culinary school only without the tuition.
This morning I came across this video of Nick Balla the chef at Bar Tartine talking about his own personal culinary journey and philosophy and I just had to share it. I have never never eaten at Bar Tartine, I’ve always wanted to, but for what ever reasons when I’ve visited it’s just never happened.
This video so sums up my aspirations, it’s what I try to do in my kitchen: make everything in-house. Of course it’s easier to do that when you have, you know, a kitchen full of help. Still a boy can dream. And dream I do.
I often think in the last few years that had I one ounce of insight when I was young I would have gone to culinary school not theater school. Who knows if I would have ever found my way to Northern California, but after seeing this video I am ready to pack my bags and go camp out on the door step of Bar Tartine and see if they need any middle-aged interns 😉