Expo and The Pass
What is the “pass” and who is responsible for it? Let’s dig in and talk about it. Continue reading Expo and The Pass
Category: Professional musings
Reverse-Searing: Let’s talk about it
“What’s reverse searing?” you ask? Well, let’s talk about it… Continue reading Reverse-Searing: Let’s talk about it
Heat
I’ve written about how kitchens are hot. I’ve also written about some of the things that stand in the way … Continue reading Heat
Eggs
A classic french toque is said to have 100 pleats, representing the 100 different ways one can cook an egg. … Continue reading Eggs
Secret Recipes: Let’s talk about them
Why’s that food so good? Gotta be a secret… right? Continue reading Secret Recipes: Let’s talk about them
Tipping: Let’s talk about it
Tipping in the US is complicated. COVID has heightened the need for clarity. Continue reading Tipping: Let’s talk about it
Surrender Yourself: Deferring to the expert
Of all the questions I’ve answered on Quora and Reddit, I didn’t expect my answer to the following question to … Continue reading Surrender Yourself: Deferring to the expert
Is Cooking an Art?
In my observation, people love to refer to cooking as an “art”. This does indeed sound romantic and sexy. But … Continue reading Is Cooking an Art?
Why Do Cooks/Chefs Get So Offended By Well-Done Steak?
We’re not trying to be a**holes, but just give us a little (less-cooked) chance! Continue reading Why Do Cooks/Chefs Get So Offended By Well-Done Steak?
The “30-Minute Meal” Con
A look at the skills and techniques nobody tells you you’ll need if you want cooking anything to be fast or easy. Continue reading The “30-Minute Meal” Con
Salt and Love 