Happy, happy Friday. And happy birthday to chef Daniel Boulud, who turns 61 today and is, by all accounts, as vivacious and spirited as ever. In other news, some crucial updates on pastry chef Mindy Segal's new line of edibles; what it's like to work for Taco Bell; how director Jon Favreau feels about the Bollywood remake of Chef; and more.
— James Beard Award-winning pastry chef Mindy Segal (of Chicago's Mindy's Hot Chocolate) recently gave the New York Times some more details about her new marijuana edibles line. On how they get the THC into the candies and cookies, Segal explains: "Most people use butane or CO2 extraction which keep the terpene in, and so when you eat them, you can taste the marijuana... We are using pure cannabis oil extracted via fractional distillation, a process that 100 percent extracts the terpene out of the cannabis so that there is no flavor." Sounds like a dream come true.
— So you want to work for Taco Bell HQ? Cosmopolitan asked the quasi-Mexican chain's HR director what the company looks for in prospective employees. TL;DR: All the usual stuff, plus — be cool. The company is always "looking for candidates who can be agile and adaptable." Employees benefit from perks including an "onsite gym; meditation, self-defense, and martial arts classes" and staffers get to leave "early on Fridays to pursue hobbies, volunteer, or just chill."
— The Statesman checked in with director Jon Favreau about Bollywood's forthcoming adaptation of his Chef film. The award-winning actor, writer, and director sounds excited about it: "I thought it was going to be a musical but instead there is a grittier, more filmmaker driven, smaller independent style of Indian filmmaking that has a tremendous amount of energy," Favreau told the paper. "There is a very strong visceral filmmaking that doesn't feel as polished and formal as the traditional Bollywood productions."
— The wine world lost one of its greats this week. Henri Bonneau, best known as a producer of the wine Châteauneuf-du-Pape, died earlier this week in Marseille, France. The New York Times writes the 77-year old vintner created wines "renowned for their almost otherworldly beauty, complexity, and intensity."
— McDonald's is asking Texans to create a signature burger for no apparent reason. How long until someone creates a Cruzburger?
— Finally, how we got to third wave coffee: