All that stuff, it's just the annoying consumer going, “Okay, so when I cook, and I bang my spoon, ladle, whatever, it chips the pan.” So, can you take the stainless and wrap it around the edge of the pan? They were like, “I think we think we can do that, yeah.” We did it on the stainless version. Then, you're trying to clean it and it's like gross and bacteria grows in there.Īll your consumer input seems like a designer’s dream, though. The rivets needed to be flat, so you didn’t get that nasty buildup in there. I know what I want it to look like, but I need it to work. You know, I make the same 15 fucking things all the time. I go, “I'm just a consumer.” I'm just a guy who knows how to cook. But we had to have the proper scoop along the edge of the pan to toss pasta. Then, I said we had this squareness on the outside of the pan, you’d think the inside would be a 90-degree angle. And they were like, “Actually we have been working on that.” So that was that solved. I was like, how come when you buy a pan and you put the oil in, it moves to the edges of the pan? Why does it go like this. What about some other specific design touches? I love the angularity, and I love the negative space of the handle. And I was like, yeah, but then this looks like everybody else's cookware. Then there were discussions about other handles they could do easier. I really love those handles.” or “I really love the square shape.” Right? We went in, we met, and we went through a whole bunch of stuff and he had all these maquettes made up. I want them to be contemporary, but they really have to be functional. How you were dressed, your aesthetic, your color palette,” all that stuff. I looked at your kitchen, I looked at your furniture. I was like, “What are you talking about?” And he says, “I looked at your Instagram. He said, “I studied you.” He goes, “I studied you for months.” They had a wonderful designer, who's Dutch. Then, they came back and said alright, alright. I was like, “No, I don't really want to do that.” I would like to do something smaller, you know, more specific. Once we sort of came to a deal, they pitched me to do a huge line, and it would be everywhere. They reached out to me, but it was something I always wanted to do. What was the process like from your side? His latest venture closes the loop: a full cookware line with GreenPan, sold exclusively at Williams-Sonoma, which on first glance and after one night of cooking, I'm really, really impressed with. But, he's now published two cookbooks, one food-focused memoir, and most weeks you'll find him on Instagram posting pasta, fritti, and cocktails. He's got a hit travel show, which is paused and off-limits in solidarity with the SAG-AFTA strike. Over the past few years, Tucci has established himself as a new staple in culinary entertainment. “Espresso Style” is easier to come by than it should be.īut we’re not hanging out to talk about coffee. We agree Manhattan is even worse off now. There were Cuban-Chinese restaurants or Jewish delis that would make coffee, but they were never as good as the food, he says. When he first moved to the Upper West Side in the ‘80s, there were maybe two places on the whole west side of Manhattan that made proper Italian espresso. Tucci has drank shitty coffee before, and he politely finished his drink.
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