mdt Posted February 27, 2012 Share Posted February 27, 2012 I guess it depends on what the source was for that statement in his bio here The text sounds as though it came from a PR flack, but maybe not. Wow, isn't he in his early 30's? Didn't know he started his career so early. Link to comment Share on other sites More sharing options...
Pat Posted February 27, 2012 Share Posted February 27, 2012 Wow, isn't he in his early 30's? Didn't know he started his career so early. I thought he was farther along into his thirties, but I'm not sure. That bio (interestingly) doesn't give a birth date, and a quick skim online only gives Dec. 31st and no year. If he started in the family restaurant at 13 and is pushing 40, that claim could be accurate. Link to comment Share on other sites More sharing options...
mdt Posted February 28, 2012 Share Posted February 28, 2012 I thought he was farther along into his thirties, but I'm not sure. That bio (interestingly) doesn't give a birth date, and a quick skim online only gives Dec. 31st and no year. If he started in the family restaurant at 13 and is pushing 40, that claim could be accurate. I did a quick search and his Top Chef bio says that he was 29 during season 4 which aired in 2008. So he's probably 33 going on 34... Link to comment Share on other sites More sharing options...
Tweaked Posted February 28, 2012 Share Posted February 28, 2012 Apparently his steak-frites burger bombed at the South Beach Wine & Food Festival...his burger was made in collaboration with US Food Corp. Link to comment Share on other sites More sharing options...
Poivrot Farci Posted February 29, 2012 Share Posted February 29, 2012 The intrawebs says December 15 or 31, 1980, hatless, in Montreal which would make him 43 in insecure Chef years. While double stuffing his marshmallowy resumé with a coveted tenure at Bouchon (years according to the errant press release) and soaking up countless ounces of food knowledge from the illustrious Les Crayères externship, Spike keeps it hopelessly ordinary by sticking his Michelin-tread wheels to the thruway well traveled and pursues temperamental children’s birthday party food while maintaining high standards of hamburgers and pizza set by the esteemed 3 star restaurant, though French consumer fraud laws would likely challenge the authenticity of his “farm fresh ingredients” cancan dance. He should totally cash in on the edgy Arab Spring trend and consider the street-food possibilities of a kushari bandwagon concept. Link to comment Share on other sites More sharing options...
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