Appears in

Get in There and Cook: A Master Class for the Starter Chef

Get in There and Cook

By Richard Sax

Published 1997

  • About

In 1975 I was introduced to Richard Sax in Providence, Rhode Island, by our mutual friend John Leo, a professor at the University of Rhode Island, and fellow eater and cook. He suspected that Richard and I might share the same love of French fries—we did. We gabbed for hours about mayonnaise, the perfect hamburger, and restaurants. A year later, I left a law career to help Richard run a restaurant on Martha’s Vineyard, a happy time for both of us.

Richard was always the teacher—that was one of his best skills. His first job after graduating from Northwestern University, in fact, was teaching high school English in New Jersey. There he also coached drama and staged elaborate theater productions—his flair for the theatrical was to surface later in his cooking classes.