Sous vide, meaning "under vacuum" in French, is a cooking technique where food is sealed in a bag and cooked in a precisely controlled water bath. It’s a method that ensures consistent results, ...
Behind The Scenes: Prepping for a Restaurant Part II
When you work as a cook in a restaurant, getting food from raw ingredients to finished dishes can, in some ways, be more straightforward than cooking at home, or less, depending on your point of ...
What goes on in the kitchen of a restaurant can be a bit of a mystery. Even if the restaurant has an open kitchen, by the time the public at large is looking on, almost all the work has already been ...
As a chef, my life revolves around food. From the crack of dawn to the dead of night, I’m immersed in a world of flavors, techniques, and relentless passion for culinary artistry. But amidst the ...
5 Ways to Celebrate International Women’s Day Through Food
International Women’s Day is fast approaching, and it’s one of my favorite holidays of the year. No matter who you are, there’s a woman in your life who deserves to be celebrated, and this holiday is ...
It’s an age-old important question: what’s for dinner? Maybe you’re only feeding yourself, or maybe you’ve got a roommate, partner, or kids to consider when making your decision. Most nights I cook a ...
Top Ten Fancy Chef Books for the Fancy Cook in Your Life
If you’re one of those among us who celebrates one of the winter gift giving holidays that terminate near the end of December then by the time this post comes out you will technically still have some ...
Working at The Chopping Block, one of the most common questions I get asked as a chef actually has nothing to do with cooking at all. Guests always want to know “What’s your favorite restaurant?”
Crossroads Diner at Smyth: “Come As You Are” Dining in West Loop
To start off this edition of Crossroads Diner: At the Intersection of Hospitality & Community, I wholly and unabashedly admit to huge bias towards the restaurant featured in the ensuing piece. I ...
The past few months have been a whirlwind of epic meals: birthday dinner at Le Bernadin; Nashville Hot Chicken at its birthplace, Prince’s; rabbit and truffles in a cave in Rome; and salsiccia ...
