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AE: How is the LA-area food scene different than SF? JL: There seems to be more diversity in LA, which I’m attracted to.
And Beechwood enticed me because I literally can go in and do whatever I want food wise, which really is any chefs dream.
I think she had it confused with Top Design (one of many imitators), but just the fact she was familiar with it says something about its popularity because she doesn’t watch much television at all. My mom would take me there before we went to the movies.
Lauren comes off on the show exactly as she does in real life – confident but not cocky, strong but not hard; she’s a no-nonsense, no pretenses, talented chef who takes her work very seriously, but not herself. Fun Fact: Jamie once trained to be a strong woman and was able to pull a truck. Pasta with artichokes and sun-dried tomatoes – it’s the first thing I’ve cooked in my new apartment and I’ve been there two months. When the cooks do it, we have red chicken with tortillas, and it’s always overcooked and served with at least three different types of starch.In 2005, Jamie Lauren burst onto the San Francisco food scene as the executive chef of Levende Lounge, where she won critical accolades and developed a base of devoted diners. Something in your ’fridge or freezer that would surprise people? I bring them back and never eat them because I’m never home. If you had to eat one thing for a week, what would it be? 6 from Turtle Tower – pho with caramelized noodles and onions. It would include Madonna, because I have to meet her – we would be on the beach in India, eating something southern Indian.She currently helms the kitchen at Hayes Valley favorite Absinthe and has made it through 10 episodes on Top Chef, “New York,” the fifth season of cable television’s highest-rated food show. A meal or a dish that, as a young chef, was an inspiration or a revelation? Have a favorite chef you’d like to see interviewed? She remains one of the most popular chefbians to have competed on the series and a celesbian in her own right.