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Date Posted: 09:22:54 04/21/06 Fri
Author: taurus
Subject: Interview with Chris
Here's an interview with Chris regarding his restaurant and life.
http://seattlepi.nwsource.com/pop/267486_cornell21.html
~~~sorry for the new thread light. You can't stop me. :)
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Re: Interview with Chris -- Jes, 10:20:36 04/21/06 Fri [1]
Wow is that a spun article.
Was he really a "chef" or was he a line cook? My understanding is that he was just a cook.
I'm going to start a bread bakery because I once worked in a restaurant where I steamed bread. So I'm good. Oh yeah, I'm good.
The 're-born' part of the article was interesting though, and I can totally see that in him and his creations.
What's this finish line crap though? I expect immortality!!!! At what point do people stop living for the future and instead live for the finish line? What age does this happen because I want to avoid that!
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Re: Interview with Chris -- light, 10:46:21 04/21/06 Fri [1]
Well, I think it does tend to happen to some extent, but more when people are around 80ish, not 40ish.
"...And I think that's a lot of why Vicky and I clicked so well -- we shared that attitude."
I think it would be hard to find any 24-25 year old who doesn't share it.
That was a very worthwhile thread decision Tiggy. Now I finally know how to pronounce Calavados.
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Re: Interview with Chris -- rdtwo, 13:09:56 04/21/06 Fri [1]
nice interview indeed. chris has always had
that reclusive side to him, yet he's an open
book. right now, i can really relate to what
he said in the drastic changes section. life
throws curveballs quite often. it's having the
courage to stand in there and try to hit them.
crossing my fingers.. ;)
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Re: Interview with Chris -- Robert, 18:13:57 04/21/06 Fri [1]
"...a departure from the fiercely hard-rocking stance of previous albums"
HAHAHAHAHAHA!!!!! :)
That's some funny shit right there.
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Re: Interview with Chris -- amadaun, 21:04:17 04/21/06 Fri [1]
Man, I can't believe how much he is willing to talk about stuff now.
Couldn't get 'boo' out of him whilst in SG, but now he is really opening up.
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Re: Interview with Chris -- gren, 16:11:13 04/24/06 Mon [1]
it's CALVADOS :)
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Re: Interview with Chris -- lite, 16:51:29 04/24/06 Mon [1]
Then the article got it wrong ;)
"The new restaurant, Black Calavados (pronounced cuh-LAHV-uh-dos), is in a busy area of Paris..."
now, get thee to the new site Gren! :)
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Re: Interview with Chris -- gren, 18:57:02 04/24/06 Mon [1]
Yes I noticed they spelled it wrong. Unless they didn't and it doesn't mean anything? Because Calvados is the name of a liquor and Calavados means shit, well nothing. lol
I saw it once spelled right in a article but who knows...
Also I thought the quote, "it's very Europeen but there is nothing quite like it in Paris" made no sense whatsoever. Am I the only one?
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Re: Interview with Chris -- light, 21:12:47 04/24/06 Mon [1]
Here's the restaurant's webpage. Maybe the name is in there somewhere. I can't get past the front page myself, and I'm not even sure if that page ever fully showed for me.
black whatever
and yeah, a lot of that part didn't really make sense to me either.
Gren, come on over to our new site and start posting there-- this place is more for viewing than writing now.
the Superunknown
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