Did anyone read the article this month in Food and Wine about "real chefs?" They interviewed the chef at Prune in the East Village of Manhattan (whose name escapes me for a minute) about the "real life" of a chef. I found it interesting -- she says living in New York, she doesn't get fresh local produce year round (of course not) and does a lot of shopping at the local grocery store. Not all of her ingredients are sublime, and she must actually cook them (not just let the ingredients speak for themselves) in order to create a memorable dish. She says some of her staples include Goya canned chickpeas, which she values for their consistency.
I found it to be a very interesting perspective. Does anyone else want to comment on it?