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judge is being accused of various abusive acts while working at the Jean-Georges restaurant in New York City, including reportedly sticking his tongue in one pastry chef’s ear on several occasions, who later resigned.
“I am shattered and heartbroken at the thought that any of my actions left members of my team feeling hurt or degraded.
Despite his healthy appetite for pot, Talde said he had never really explored the possibilities of cooking with cannabis before he appeared on “Bong Appetit.” “I’ve thrown weed into butter and made brownies but never at this level,” he said jokingly.
But on the show, Talde went far beyond pot brownies, crafting a hand roll with wagyu tartar, Dungeness crab soffits and a frozen Yuzu souflee — all of which were laced with THC and CBD.
“We’re in the middle of writing it, and then next is selling the script,” he said. “It’s a taqueria that’s in a Mexican market on Ashland just south of North Avenue. “As you get older — I’m 40 now, and I’ve been in the game since 20 — both my knees are no good, both my ankles are terrible, I have real lower back issues,” he said. I use a little bit of cannabis and CBD oil to remedy that.” While Talde remains focused on developing new restaurant concepts — including an upcoming project in Tarrytown, New York — he also recently started a hospitality brand with his wife, journalist Agnes Chung Talde.