Later that day, I was at the memorial service for my dear friend Mitch, nicely attended by friends, family of course, and colleagues. And the recipe from this week’s episode, Adam’s 5C Quarantine Flan, can be found here, and your weekly Marksisms are below.Īn eventful week during which I had lunch at the Singaporean restaurant Laut, on 20th Street in Manhattan, while a bank collapsed. I wasn’t surprised that Kate and I had a really lively and sweet conversation with Adam. I, along with many other people, admire Adam’s work, and when I heard about his new book, The Real Work: On the Mystery of Mastery, I was eager to have him on to talk about what the hell mastery really is, and also to talk about baking, and favorite New York meals, and many other things.
With me and Kate here today is Adam Gopnik, one of the most accomplished and prolific writers I know. Our guest today on Food is someone who’s thought about these topics at length, who has experienced mastery in many forms, both his and other people’s, and is, shall I say, a master at studying mastery.
Have you ever found yourself able to do something that you were sure you weren’t ever going to be able to do (like cooking, for example)? Remember that feeling? The difference between accomplishment and achievement? Do you ever feel like you’ve really mastered something?
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