Others beg to differ...Ms. Tomato, for instance, always viewed cooking in a restaurant as akin to running a marathon in 105-degree bellowing heat whilst dewy-skinned princesses in an air-conditioned be-candled dining room demanded chef toss their salad with freshly squeezed lemon instead of olive oil and balsamic vinaigrette.
At any rate...we are very happy for Mr. Schlow. He is the owner of three Boston-area restaurants, Radius (Contemporary French), Via Matta (Authentic Coastal Italian), and Great Bay (American Seafood). Now he has also produced a culinary tome called " It's About Time", available at left, naturally.
On July 15/16, the Wall Street Journal published two of Schlow's recipes, Crunchy String Bean Salad with Red Onion and Prosciutto, and The Best Flank Steak, a grilled dish he suggests should be preceded by 36 hours of marination (of the meat).
Schlow was born and raised in Brooklyn, NY and attended culinary school in New Jersey at the Academy of Culinary Arts. He's known for his method of cooking proteins at low temperatures - usually 300 degrees F - so the heat is evenly distributed and the juices don't evaporate.
In all fairness, we must agree with Chef Schlow - cooking IS restorative, providing its done for the Loved Ones and one has time to shower afterward and retire by 11pm, just in time to catch The Daily Show.
Run out and buy the weekend issue of the Wall Street Journal! Support its new interested in the Culinary Arts!.