REAL KITCHEN HEROS

There is never any shortage of rhetoric regarding the chefs who are destined to be admired and emulated. They are oftentimes the chefs who are pushing the envelope with technique, amassing an empire of restaurant concepts, winning awards, or pioneering a philosophy that others know they should adopt. But, I think the true hero’s are…

THE IMPORTANCE OF PAUL BOCUSE

Since the passing of Paul Bocuse this past week there have been many tributes and acknowledgements of his contributions over a lengthy career. I thought deeply about this remarkable chef and how to pay homage to not just his contributions, but more importantly to his significance. Cooking seems to be given a level of respect…

A LINE COOK’S LEGAL VICES

The dictionary may define a “vice” as a bad habit or fault, but sometimes those habits cause less harm than the definition may imply and far more joy than one might assume. We all have a vice or two, some are related to our personal lives and occasionally they are connected to what we do…

THE CHEF’S INTELLECT

It is certainly true that professional cooks and chefs live in a tactile world. The kitchen is attractive to many as a vehicle for working with your hands – building and creating dishes and presenting them with flair that inspires others. But in reality a chef is a person with a highly developed intellect that…