Fresh, sweet lobster reminds me of summer vacations with my family in Maine. The memories are still so vivid that if I close my eyes, I can almost smell the briny ocean as we drove to the lobster shacks along … Continue reading Lobster Love!!!
I’m proud of the fact that I grew up in a racially diverse neighborhood. Like it or not, we all lived side by side, for better or for worse. Name an ethnicity, and we pretty much had it covered. From … Continue reading Thank You, Hilda!
I’m really happy to announce that I’ve been published in Fine Cooking Magazine. The most current issue, August/September 2014, is available right now on newsstands and in most fine food markets. My recipe is the opener for the MAKE IT … Continue reading As Seen in Fine Cooking Magazine (My Recipe)
Originating in Korea, black garlic has been generating quite a buzz in American kitchens lately. Black garlic is created through a process of fermentation combined with high heat over a long period of time resulting in rich, amazingly black cloves. … Continue reading Test Kitchen; Black Garlic
Read part two of my blog on DICED; the official blog of The Institute of Culinary Education This blog sums up the culinary school experience in the voice of its graduating class. Click on the logo image or the link … Continue reading Part Two of DICED Blog!
Once again, I’ve neglected this blog. That’s because I’ve been ridiculously busy with day-to-day life, work, and of course, the culinary program. This is what I’ve been up to: Until next time, a very tired Big Tine wishes you a … Continue reading What I’ve Been Up To!
Our first chef instructor was a man of clear distinction and significance. His list of accolades, accomplishments and credentials was longer than the length of my right arm (which is significantly longer than my left). He commanded the kitchen when … Continue reading The Meaning of the Word “SIGNIFICANT”
The first day of culinary school was pretty harrowing. Three short months ago, I walked into room 1402 and sat down with sixteen other students for the first day of class. That day began a yearlong commitment to a culinary … Continue reading Someone’s in the Kitchen
I’m usually out of the house by 6:30 AM when I’m heading to the ICE Culinary Arts program on Saturdays and Sundays. This has become my new “early morning alone time.” I take the 6:48 AM Metro-North train to Grand … Continue reading Early Morning Alone Time