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

Salt 101

Yes, considering it’s half of the title of my blog (and that I have a damn salt tattoo!), salt is … Continue reading Salt 101

A working kitchen is a symphony of sound. The hiss of a steak hitting a hot pan, the scraping … Continue reading A chef describes “Call-Backs”

This blog was established under the guise of a piece of advice I received from my first Sous Chef, in … Continue reading What It Means To “Cook With Love”

Everything is labeled and dated. The item and the date it was made/unwrapped. Plastic wrap is your new best friend. It … Continue reading Ten Things I’ve Learned From Living With a Professional Cook: The Fiancee Speaks Out

Cliche’s are like stereotypes: they exist for a reason. But unlike stereotypes, when it comes to tracing cliches back to … Continue reading If You Can’t Stand the Heat, Get Out of the Fucking Kitchen!

Pick a culinary autobiography — any ole’ one… okay, maybe not Guy Fierri’s, but an actual Chef telling all, about … Continue reading Line Cooking and “The Dance” Explained

While making brunch. It’s Easter Sunday and my lady was inquisitive about my past life working the line during brunch … Continue reading Interview with a Professional Cook: As Told From A Home Kitchen Brunch

Wrong! It’s disrespectful to talk about any kitchen (even a hypothetical one) without giving the Executive Chef (EC) top billing. … Continue reading All a Chef Does is Cook, Right?

Everyone has jobs. That is to say, if you’re paid to do something, it’s a safe assumption that you’re reasonably … Continue reading Advice from A Chef: 5 Insights That Will Enhance Your Next Dining Experience