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How to Advance in Your Current Position
You can’t wait for inspiration. You have to go after it with a stick. — Jack London Let’s say that your desired result is to become an Executive Chef. At...
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Aioli
What is aioli? An emulsion of egg yolk and oil in the Italian style (or the Spanish; “allioli”). Why is it important? Because this is a technique you need to...
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The Japanese Art of the Cocktail
The Japanese Art of the Cocktail, Masahiro Urushido and Michael Anstendig (2022). I didn’t intend for this installment to veer in a Japanese direction, but that’s where we’re headed, isn’t...
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The Narrow Road to the Deep North
The Narrow Road to the Deep North, Matsuo Basho (17th century). The author’s unsparing, honest, and delicate travelogue throughout his journeys by foot and horse in Japan, peppered with masterful...
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A Super Upsetting Cookbook About Sandwiches
A Super Upsetting Cookbook About Sandwiches, by Tyler Kord. I don’t know Tyler Kord. I was gifted this book several years ago. It’s the only cookbook I’ve read that made...
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Ma Gastronomie
Ma Gastronomie, by Fernand Point. Is it really a cookbook? Yes, sort of. Do the recipes in there work? Yes, sort of. The recipes are haute cuisine of the Gilded...
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Chocolate Cremeux
Cremeux appears in many forms these days, but as it was taught to me, cremeux is the rich uncle of ganache. Ganache is a mixture of hot cream poured over...
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Sweet Onion Soup
I created this recipe after a trip to Los Angeles with Elizabeth when we lived in Napa Valley and I was the Executive Chef at Solbar. We ate a standout...
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