“My spontaneity from the kitchen helped me get things down on paper,” said the self-trained chef, who is blossoming as the Chronicles foodie, his struggle with drug addiction, the abusive relationship that followed the closure of his first restaurant Caused to happen and return. His hometown, Independence, Maine, Where he opened The lost kitchen.
“I’m constantly planning all these dishes, but they have to come together. There’s a beginning, a middle, and an end. I’ll sit and think about the flavors, how I want it to taste and feel,” French said Explained a phone interview. “When I was writing, it was overwhelming to think about the whole book, so I’d rather go back to the individual moments, instead of putting out the entire menu at once.”
He continued, “I never did college. Some parts of me are like, what were you doing? But I needed to bring these words down. They finally came together. “
As the French said, “now to find freedom” Number 9 on hardcover nonfiction list, Is not a “cook’s memoir”; Thought “Wild“Whisper and mashed potatoes with butter instead of kicking shoes and breathtaking thoughts. In sharing his story of survival, the French hoped that others would not feel “so lonely or foolish or weak.” Since its publication, French has heard from readers in the culinary universe and beyond: “Those who have passed out are mothers who got pregnant early, or women who are in toxic relationships, or parents who have Have seen their children struggling. I have also received a message from people in the food industry who know that the feeling of not eating is because you think about food all day and you don’t stop taking care of yourself. “
These days, French survives on “100 percent takeout” as she launches both the book and an online store. (She mentioned a ban mi from a local meat store and fried chicken sandwiches “was seen downstream from a place in Tennants Harbor.”) French said, “People think I want to see for myself and these pretty Making recipes, the truth is, sometimes I go home and I lose something Annie’s. What I cook for myself is not necessarily what people imagine. It is definitely more like, ‘When you put everything you can in your stomach.’