Chefs hate desserts. The smartest thing a chef can do is hire a great pastry chef. Cooking savory food is all about feel - you season something, you taste it, you go back in and adjust, more butter, more olive oil, more acid, whatever you want to get it to taste the way you want. Pastries are like a science project. To me, the greatest chefs are the ones who have the greatest feel for food, while the greatest pastry chefs have to be people that are extremely precise.
Lisa Rinna
Here's the story: 25 years ago, I had my lips injected with silicone. Stupid thing to do at 24. I saw 'Beaches. ' Remember that movie 'Beaches'? I did it with my best girlfriend, so she and I go and we get our lips done. Fine. I have it like that for my whole career, right? So then cut to a couple of years ago, I have a doctor remove as much as they possibly can because it got to the point where they were yucky. You know, they get hard. It's gross. They are now whatever that was after they took out as much of the silicone as they could.
