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— Eddie Lacy"Being picked for the Pro Bowl is a feeling I can't describe. I never thought I'd be out here as a rookie, so it's great."
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There was this one lady in Colorado who made us something ceramic, where it could have been either a ring holder or a bowl cleaner. She was just like, "Here you go." And we were both like, "Oh my god! Thank yoooou!"
— Ilana Glazer
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It was my first day working at Tour d'Argent, a famous restaurant in Paris, in 1982, and they were celebrating their 400th anniversary. I am in the fish station and after many mistakes, including cutting myself after 30 seconds in that kitchen, the chef said, "Make a Hollandaise sauce with 32 yolks." It takes me forever to separate the yolks from the whites, and I put them in a bowl and try to go close to the stove, but the stove is way too hot for me.
— Eric Ripert
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