Who is Pecorino
I got the name
in a kitchen.
Found out it was a cheese about a month later. It stuck anyway.
I've never once been given the job I applied for, and I worked my way through every one of them regardless — a broke kid's meal plan in Charlotte, eight sushi masters, a ramen kitchen thirty tickets deep, a borrowed balcony in San Diego. I wrote all of it down, and it became a book.
Piercing came the same way everything else did: properly trained, then practised until my hands knew it. Clean station, good materials, no shortcuts where it counts.
It's not instructions. It's a way of visiting people you can't visit anymore.
Pecorino: A Food Memoir with Recipes from a Self-Taught Chef — published by Crimini Publishing House. Find it on Amazon, or ask me for a copy at the counter.