Season Like a Chef

Use coarse salt when seasoning with just salt and pepper. Coarse salt is better for seasoning by hand because it’s easier to see and you can feel the grains pass through your fingers.

Summer in Spain Part 1

After three years of cooking in Manhattan I was done. Burned out by seventy to eighty hour work weeks, the World Trade Center disaster and a relationship destroyed by tragedy. Not really knowing what to do, I just went home, quickly finding a job at a small local restaurant in the Santa Maria valley After…

1999 in NYC

A slap in the face. A swift, broad-handed, bony-knuckled impact that leaves one stunned and in pain. That’s a fitting description of my first restaurant job in New York City after cooking school. The Garde Manger at Philippe Bistro and Patisserie on Manhattan’s Upper East Side is where the pain of my inadequacies were so…