Since his James Beard Award win for Rising Star Chef of the Year, the national spotlight continues to focus in on Le Pigeon's Gabriel Rucker: Today it's in a NY Times Magazine Q&A that has Rucker revealing some candidly amusing anecdotes. Example: His first job in food was at a bagel place, where "I would go out all night in San Francisco, take ecstasy and go to raves, then come back to Napa and make bagels for seven hours." And of his favorite California haunt, In-N-Out Burger: "I once flew home to Portland with 25 burgers on the plane. I ate three of them in-flight and had the rest throughout the baseball playoffs." [TMag]
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