It was probably the very first time we agreed 100% about where to have dinner last Saturday night. Hands down, no hesitation, we all voted for Chef Danny Bowien’s Mission Chinese on the lower east side in New York City. … Continue reading Mission Chinese
Food for thought, and a question I ask myself quite often these days. What would I do if I knew I could not fail? Just one small thing, which would hopefully create a domino effect and lead to greater things. … Continue reading What Would You Do?
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
No, not Hemingway’s Moveable Feast, but a food moveable feast! I’ve had the great opportunity to be on the recipe developing side of Moveable Feast for Fine Cooking Magazine. The PBS special has been airing on Sundays at 3PM. The … Continue reading A Moveable Feast
An Outstanding Culinary Career! Read my interview with Susan Stockton, Senior Vice President, Culinary Production at Food Network on DICED, the official blog of The Institute of Culinary Education. Just click on the link below: http://blog.ice.edu/2013/04/24/culinary-careers-susan-stockton/ Continue reading An Outstanding Culinary Career!
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!
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