A CHEF’S LETTER TO LINE COOKS

  Interesting how even after hanging up a chef’s hat I still enjoy being called “chef”. Although I haven’t spent more than one occasional day at a time behind a professional kitchen range in some time, I am still filled with enthusiasm for kitchen life. One of my great joys when holding that position was…

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…