A biography for Antoni Porowskihasn’t been written yet.
“My background is in psychology - that's what my bachelor's degree is from, and my specialization.”
“I love a bit of arugula tossed in olive oil and pepper over it to just have something nice and fresh and green.”
“I don't have the biggest sweet tooth, but I do have one in the morning.”
“I was a busboy, a waiter, a manager, a sommelier... like... all of it from a family-run Polish restaurant, with, like, grandmas in the basement hand-making pierogies, to working at Bond Street for a while. I've done it all.”
“I don't like processed soy stuff.”
“For the most part, it was never assumed that I was gay, and I've had people be sort of surprised that I was gay or act apologetic like they didn't know, which would just make me really uncomfortable. And I never had shame for it, but I never felt like introducing myself as, 'I'm Antoni. I'm gay. How are you?'”
“Montreal bagels are much better than U.S. bagels, because there's a sweetness to the dough, and there's a pull. New York bagels are basically bread in the shape of a bagel.”
“My kitchen is limited at best. I have one drawer. But I make do with what I have; it's taught me to be super efficient in terms of how I clean and how I put things away.”
“What I've learned is that living in public life... it's impossible to have everybody like you. No matter what you do.”
“I consider myself a hyperactive person.”
“I could not be more thrilled to be writing about the recipes I love and think are essential to any novice home cook, professional, and somewhere in between.”
“Some people want to define themselves, and they should, as it's part of their identity. For me personally, I've never really had a label for myself.”
“My problem with boxer briefs is sometimes they are a little too short, and they ride up your leg.”
“I tend to be more of an introvert when I'm traveling. I do a lot of people-watching and espresso-drinking.”
“Everyone should know a sport.”
“Blue cheese and dates are really good if you wrap it in prosciutto. Roast it at about 400 degrees. I love having it with Fullman's mustard.”
“I don't get to do quiet time.”
“There's so much that can be learned from French cooking, especially really traditional, more modest meals.”
“I don't listen to music that I won't like in a month.”
“When I was around 18, I got kicked out of my parents' house, and I wasn't allowed to take anything with me. I slept on YMCA towels for a whole semester in university before my father found out and bought me a mattress. I felt really free because I was finally living on my own, but I was also really depressed because I had nothing.”