You can tell a lot about a chef by the way they treat a potato. To Clare Smyth, who grew up in County Antrim, Northern Ireland, potatoes were their own daily religion. In more than 20 years working in professional kitchens, Smyth developed a ritual of eating a cooked one “plain” with salt and pepper before service. So it is fitting the humble tuber gets star billing on the menu of her first restaurant.
厨师厨艺水平的高低取决于做土豆的花样。对于从小在北爱尔兰安特里姆郡(County Antrim, Northern Ireland)长大的克莱尔•史密斯(Clare Smyth)来说，土豆就好比他们每天形影不离的宗教。在20多年职业厨师生涯中，史密斯养成了每天开工前吃个只拌盐与胡椒的煮土豆习惯。所以，不起眼的土豆成为她首家餐馆的特色与招牌也就不足为奇了。
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