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Two things should go into everything you ever cook.

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You’ll find my most recent post at the top, but if you scroll through the page and the site, you’ll find a number of different posts on a wide variety of topics related to both professional and home cooking.

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Month: December 2020

Kitchen Essentials: Elaborated
Advice from a chef

Kitchen Essentials: Elaborated

Here’s the list of things I wouldn’t want to cook without — and some explanations why. Continue reading Kitchen Essentials: Elaborated

What Are the Bare Essentials of a Kitchen?
Advice from a chef

What Are the Bare Essentials of a Kitchen?

What do you really NEED in your kitchen? Not much. Continue reading What Are the Bare Essentials of a Kitchen?

Chili: What Everyone Can Cook
Advice from a chef, Recipes

Chili: What Everyone Can Cook

Well folks, the title says it all! (of course not really; otherwise, I wouldn’t need to write this post) In … Continue reading Chili: What Everyone Can Cook

Advice from a chef, Professional musings

Mise en Place: What it is, and why it’s important

According to Google Translate, mise en place translates to “setting up”, which is apropos.  However, I’d rather look at translating … Continue reading Mise en Place: What it is, and why it’s important

Recipes

Soup from Scrap

No, not ‘scratch’, scrap. The very first thing that enamored me with learning the advanced levels of professional cooking, was … Continue reading Soup from Scrap

Professional musings

Allergy, Sensitivity or Preference: Diners, Your Words Matter

While food allergies might be something of an afterthought to many, they are at the subconscious center of most things … Continue reading Allergy, Sensitivity or Preference: Diners, Your Words Matter

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