Why does the public, and even the industry, tend to forget chefs more easily than writers, actors, filmmakers, and musicians? We give it a think.
So, you say you’re a chef. Can you be more specific?
The profession offers more possibilities than ever; shouldn’t our language reflect that?
Ruminations: Ghost in the Machine
Anthony Bourdain’s Presence, and Absence, Have Been Palpable at this Year’s Cayman Cookout
Ruminations: For the Love of Pod
A few of my favorite podcasts …
Ruminations: A Tale of Two Chefs
Thoughts on Cooking and Immortality As We Say Goodbye to Paul Bocuse, and Remember Michael Roberts
Ruminations: Fine and Dandy
Chef Gabriel Kreuther Has Been Thrust into the Role of Traditional Fine Dining’s Savior. His Thoughts on What That Means and Where It’s Headed.
Ruminations: Secret Handshake
On the Occasion of Spoon and Stable’s Opening, Some Thoughts on the Fellowship of Chefs
Ruminations: The Sweet Spot
Eleven Madison Park and Contemporary Fine Dining
Slice of Life: The Heartbeat
Remembering Roger Ebert and Jane Kleinman
VINTAGE TOQUELAND: Food & Wine’s Best New Chefs 2010
Thoughts on the historical significance of Food & Wine’s Best New Chefs.
Two memorable days with three West Coast chefs: Sean Baker, Peter Chastain, and Emily Luchetti.