Marijuana fuels a new kitchen culture

Seeded on Wed May 19, 2010 12:27 PM EDT (msnbc.com)

NYT: In professional kitchens, where the hours are long, the pace intense and the goal is to deliver pleasure, the need to blow off steam has long involved substances that are mind-altering and, often enough, illegal.

— Filed under: today, the-new-york-times, lifestyle, marijuana, food-and-drink

Laura-226460

I had friends that had a restaurant. Their entire staff smoked out in the alley. The food was awesome. Maybe having the munchies makes you more creative.

1 vote

#1 - Wed May 19, 2010 3:58 PM EDT

David Wellman

You don't need to be stoned to appreciate Au Pied du Cochon, you just need to be able to distinguish your a$$ from a hole in the ground to have an epicurean epiphany there. That leaves out most of you McD's addicts, who would probably get stoned, head for the golden arches, and try to order a pate patty (maybe White Castle could add that to the menu?).

Did Bourdain write this piece under a pseudonym, just to take the piss out of us?

#2 - Sun May 23, 2010 2:06 PM EDT

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