5/18/20Combine potato soup and ice cream for an extra fancy serving of French fries and FrostyI dislike the concept of a signature dish. That said, mine came to life on a cold and miserable winter day in 2012.…
5/8/206 predictions for how restaurants change post-pandemicOne day in the very near future, the shelter-in-place order in my state will come to an end. Takeout containers that…
4/2/20How a chef looks at a kitchen pantry and comes up with dinnerBeing a fine-dining chef is the closest profession to being a jazz musician. Yes, we have the standards in our…
3/12/20COVID-19 could decimate the restaurant industry. What can be done about it?COVID-19 has arrived in the United States, and as a chef who barely made it through the 2009 recession, I have a…
2/24/20You can make shrimp and grits in 15 minutes—just use popcornShrimp and grits can be a magical experience. Creamy, buttery, unctuous, and cheesy, it is one of the great culinary…
2/6/20I’m a chef. Here are 8 things I wish I’d been told before I opened a restaurant.You just cooked a spectacular holiday meal. You roasted your best turkey yet. You charred Brussels sprouts with some…