COOKS – BLUE COLLAR AND PROUD OF IT

There is something inherently gratifying about making things with your hands. Developing and fine-tuning a set of skills that have been passed down for generations help to build pride in a profession that is timeless. In my mind there is something in everyone’s DNA that craves this ability and opportunity to build something, to make…

CHEFS- KEEP IT SIMPLE, DO IT BETTER

We (myself included) have become so obsessed with complex, challenging, unique preparations and presentations of restaurant food that, in many cases, we lost sight of the real enjoyment of food – flavor. Perfection may mean incredibly unique, beautiful, and in some cases – contrived presentations that incorporate the latest techniques that stray from time-tested methods…

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…