24 min
'Queen of the Loser Class' Barbara Lynch on Helping Young Cooks Thrive Special Sauce with Ed Levine
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- Food
Welcome back for part two of my Special Sauce interview with Southie street urchin-turned-chef-restaurateur Barbara Lynch. This week we talk a little bit more about her memoir, Out of Line: A Life of Playing With Fire, but Barbara also manages to surprise me with a few additional tidbits of information, like the distinguished company she keeps (one of her "great friends" is an acclaimed presidential historian whose initials are DKG).
Barbara and I discuss what spurred her to continue to open up restaurants ("I get bored easily," she says. "I always have to challenge myself.") And we also touch upon why, despite her expansive success, she's resisted the siren song of opening up a restaurant in Vegas, and the impression she was left with after meeting with mega-hotelier, Steve Wynn.
We also reflect on the pleasures of setting up your employees for future success (for those Serious Eaters who don't know, Kenji first learned how to cook in one of Barbara's kitchens), and on the necessity of keeping a big box of original Cheez-Its in your car at all times.
But if you want to hear about the inspired guest list at her last meal, or about its simple yet entirely appropriate menu, you'll just have to listen.
Welcome back for part two of my Special Sauce interview with Southie street urchin-turned-chef-restaurateur Barbara Lynch. This week we talk a little bit more about her memoir, Out of Line: A Life of Playing With Fire, but Barbara also manages to surprise me with a few additional tidbits of information, like the distinguished company she keeps (one of her "great friends" is an acclaimed presidential historian whose initials are DKG).
Barbara and I discuss what spurred her to continue to open up restaurants ("I get bored easily," she says. "I always have to challenge myself.") And we also touch upon why, despite her expansive success, she's resisted the siren song of opening up a restaurant in Vegas, and the impression she was left with after meeting with mega-hotelier, Steve Wynn.
We also reflect on the pleasures of setting up your employees for future success (for those Serious Eaters who don't know, Kenji first learned how to cook in one of Barbara's kitchens), and on the necessity of keeping a big box of original Cheez-Its in your car at all times.
But if you want to hear about the inspired guest list at her last meal, or about its simple yet entirely appropriate menu, you'll just have to listen.
24 min