After realizing he wasn't gaining any new skills at the restaurant and his disposable income was being spent on cookbooks, the speaker received an anthology of food writing with an article about a chef named Heston Blumenthal who was inventing the future of cooking. This sparked his decision to move on to a more ambitious place of work that challenged his cooking abilities.
Pete Wells, the New York Times restaurant critic, discusses his mission to explore and critique more affordable options as a food critic, despite the abundance of expensive restaurants in New York City.
Two people discuss their past experiences headlining a room and the joy and appreciation that comes from reflecting on those moments from a new perspective.
The speaker talks about her experience discovering the Groundlings and her passion for the craft of acting and comedy.
This episode explores how small gestures can have a big impact on people's lives, even years later. A simple act of kindness or acknowledgement can stay with someone for a long time.