Eat to the Beat: Up in Smoke

College students, rock stars, artists, yipsters and ne’er do wells are expected, if not encouraged, to consistently indulge in a bit of the wacky tobacky. However, most cogent beings would bridle at the thought of dentists, surgeons or cab drivers sucking down bong hits before sashaying off to the office.

So what about cooks, who have, rather controversially, been dubbed the new rock stars of the 21^st century? Is it kewl for them to sneak a puff or two between creating rafts for consommé and cranking out puff pastries?

According to Anthony Bourdain, getting stoned in the kitchen is par for the course(s), and the entire comfort/slow food “trend” that we’re currently witnessing may be a direct result of toking toques.

“There has been an entire strata of restaurants created by chefs to feed other chefs,” Mr. Bourdain told the New York Times. “These are restaurants created specially for the tastes of the slightly stoned, slightly drunk chef after work.”

According to Bourdain and others, haute stoneries (and stoners) include all David Chang vehicles; all Frank Falcinelli and Frank Castronovo outlets; all Ken Friedman joints (especially the Rusty Knot); Roberta’s; Animal and hot dog vending trucks (with an emphasis on “mutant” creations like deep-fried cheese steak hot dogs).

Where would be without brilliant contributions like the Rolling Stones’ Exile on Main St. (which, most likely would never have emerged without some of mother’s helpers)? Perhaps Momofuku’s Milk Bar also needed a lil something to whip up that cinnamon-bun cereal milk soft-serve with chocolate fudge.