“I was hired as a sous-chef at a restaurant on the Upper East Side. The chef liked to drink - some mornings we would find him sleeping. Two weeks after its opening, I became the chef. I was 20 years old, and way over my head. I had to hire the cooks and do the menus.”
“I grew up on a suburban street with lace curtains and dull neighbours, so I made up stories to tell my friend, in which they became serial killers and burglars. She told her mother, who then told mine.”