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A couple weeks ago I interviewed the chef-owners of Joe Beef, David McMillan and Fred Morin, at Books Are Magic in Brooklyn about their new book: Joe Beef: Surviving the Apocalypse. Midway through the Q&A, the two chefs—who are legendary, along with their iconic Montreal restaurant, for bacchanalian-level eating and drinking—began discussing their recent sobriety and how it has impacted the culture of their restaurants. They spoke with such candor that I asked McMillan to talk more. Here’s what he had to say. —Julia Kramer

I was never falling-down drunk. I was never belligerent. I always got my work done. I was never unkempt. I was always clean, I was always shaved, I always performed at work. I was always kind and gracious in the dining room. But I lived in hell.

When we opened Joe Beef in 2005, we were inspired by Martin Picard at Au Pied de Cochon, by these grandiose bistros of Paris, by seafood towers, by excess. We were two portly men who ate and drank well. I was and still am very insecure about anybody coming to the restaurant and not having a spectacular meal. I want people to drink and eat to excess. I promote it.

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Click the link below for the article:

https://www.bonappetit.com/story/david-mcmillan-sober

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