Deb: Sounds very romantic, what happens if a couple gets really into it?
JL: A few times, they were having such a good time and drinking so much wine, I was told not to finish washing the dishes. Let’s leave it at that.
Deb: What’s the best part of working for yourself?
JL: Being your own boss and setting your own hours are great, but more than anything, I’m proud to be doing something that I truly love and look forward to. I enjoy the personal accountability and rewards, as well. If I’m unhappy with a final product, I can only blame myself; if something is perfect, I also know that I’m responsible. That’s incredibly motivating.
Deb: Do you eat any junk food?
JL: I have to admit, I can’t live without ice cream and french fries.
Deb: Where does a personal chef shop for her ingredients?
JL: I’ve been frequenting the Essex Market recently. Anne Saxelby’s stand, Saxelby’s Cheesemongers, has sort of become my water cooler. I go there not only for fresh cheese, but a good morning chat, too. Jeffrey at Jeffery’s Meats can get me all the game and offal I need and you have to try the Arancio honey I get from Max at Formaggio Essex. I can’t get enough of these little shops and the great people who run them. Not only do we exchange recipes and pairing ideas, but we know about each other’s lives and keep each other company throughout the week in that old-world shopkeeper and shopper kind of way.
Deb: Do you have any advice for a guy cooking for his girlfriend?
JL: Pay attention. When you guys go out, does she always order salmon and avoid beets? Cook her favorite foods and try to add in personal touches like inside jokes. But when it comes down to it, just cook for her. It doesn’t matter if it’s not gourmet; a girl loves a guy who will take the time and effort to cook a meal.
Deb: What are your favorite date spots?
JL: I think the best first dates are in warm, comfortable settings that immediately relax you when you walk in. I tend to prefer a glass of wine and charcuterie at a place like Jadis, Zucco, Bar Veloce, or AOC. For dinner, on the casual end, I'd go with Prune, Lucien, or Little Giant. On the more extravagant side, Mas (farmhouse) or Degustation. For a cocktail during the week, I’d go to a kind of hidden spot like Employees Only or Angel Share.
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Deb: How about a recipe for Valentine’s Day?
JL: I’d go for croissant french toast as breakfast in bed. It’s incredibly straightforward, but so special. Serve it with fresh berries and a glass of champagne. And don’t forget to buy flowers!
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