Blackened Out chatted with Jeffrey Talbot, chef at the new Freret Street Neapolitan pizza shop, Ancora, who had strong opinions about everything from texting at work to his love of cleaning. Here's Talbot on soy lecithin: "I hate that high end restaurants are using that shit and charging people a fortune for that. You aren't a chef if you can't make great plates from food that grows in the dirt, swims in the ocean, or grazes in the fields plus a little salt and pepper." [Blackened Out]
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