HOW IT FEELS TO BE A LINE COOK IN AMERICA

  This is not a scientific study based on polling a cross-section of cooks from coast to coast, but rather an observation from experience working with and managing cooks whom I have a great deal of respect for. First some data: According to the National Restaurant Association there are more than 1 million freestanding restaurants…

AMERICA’S CULINARY TEAM

  This is the motherlode time of the year for sports fans. Hockey, Football, and Baseball all intersect for a month making it difficult for many to choose what to watch. There is another sport that takes place during October – once every four years. It is the sport of cooking known as the Culinary…

A COOK’S WEEK IN TUSCANY

The morning air is crisp, the aroma of olives, and ripe grapes bearing the weight of sugar and juice pull the vines toward the earth, and the must of stone buildings that are hundreds of years old greet me each morning as I look out over the rolling hills of Northern Tuscany. There is an…

A COOK’S PRIDE

Pride is defined in both a positive and a negative manner. To some, pride is something to avoid: “An irrationally corrupt sense of ones personal value, status or accomplishments.” – Wikipedia – Or as some would label it: “ego”. On the other hand, pride can be viewed in a positive sense: “A humble and content…