Yes Chef, No Chef

After several months away, I have quite a backlog of things that I wish I'd had the time and inclination to put up here. For anyone sti...

I am way behind on posting things here for the last few weeks. There's been a lot that I would like to write about, but I've just b...

In reading about the New Haven pizza places in the days before I went there to see what they were all about, I came across an old New York T...

Like many skills in cooking, making a classic Hollandaise is simple after you do it a few times or have good luck, but frustratingly difficu...

A large working kitchen, like many workplaces devoted to the fabrication of a physical product, is often a dangerous place. At school earli...

Over this past weekend, I visited New Haven, Connecticut, about a two hour train ride from New York, on a mission to eat two pizzas. Among ...

A little over a week ago, I passed the midterm exam that marks the halfway point of the culinary program I'm in at the FCI. My score wa...