A behind-the-scenes look at the kitchen where he cooks 90 meals every January.
"My philosophy is that as much of my equipment should be on the wall as possible," says David. "My knives are on the wall, my pots and pans are on the wall, I have built-in cubbies for tools and ingredients to be on the wall. I try to keep as much as possible within reach and out of drawers. These pots are super heavy but the rack holds them perfectly, no problem at all. I think if it looks cluttered, it actually looks nice.
"I had this frenemy once and she was so dubious of my honeys. She was like, 'honey is honey and it just tastes like honey,' which is ridiculous because the way honey tastes is totally dependent on the flowers and plants the bees who made it pollinated. Even the cheap honeys you get in the bear are going to taste different from one another. Anyway, I sat my friend down and made her taste every single honey I had. She was a believer after that.
I was a believer, too, after I tasted an odd molasses-y, malty one from David's collection It was bitter, with a really dark flavor profile—it didn't even taste like what I know to be honey, and it was delicious. David uses these varieties of honeys in different ways—the milder ones could be used in cooking, but the complex ones like the one I tasted are really for topping only.
"I collect honeys precisely because they're all so different from each other," David says. "Some are fruity, some are bitter, some are really herbal. And I'm just into bees, okay? I think bees are cool, and I want to support their work.""Like everyone, I love using a dough scraper for a bunch of different reasons—and I loved using it even before I got into making bread. But now I use it for actual dough.
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