Chef Palak demonstrates how to clean a whole fish, salt the inside of the cavity and pack the porgy in a salt oven before cooking on a grill. She pickles red onions for color, grills corn for...
When I started researching where rice originated it led me to two popular beliefs from archaeologists and historians. Some say that rice was first domesticated in China almost 15,000 years ago in the...
Kohlrabi looks similar to a turnip, generally round in shape with leaves growing out of one end; both the ball and leaves are edible. Kohlrabi can range in color from white to green to purple and is...
Why is bitter an important part of flavor? To start, our taste buds are extremely attuned to the taste of bitterness, especially at the backs of our mouths. Scientists theorize this evolved as a “last...
Facing this new challenge while trying to work from home or stressing about if there is a job waiting for you when this is all over, does not help. However, it’s important that these little people don...
My method for the last few years has been through notes (hence the punny title of this post, heh heh). Specifically, tasting them and mentally shuffling spices into top, middle or base notes. Much...
We tend to take potatoes for granted. The staple is a “simple," readily available, easily grown tuber that has been a part Western culture for at least 400 years. The potato was cultivated by the Inca...
There was a certain stigma that came along with private chef work in the restaurant industry, it was passed on to newly minted line cooks as tribal knowledge along with mise-en-place lists and station...
Here’s the step-by-step process: Set Goals First and foremost, what is it you are trying to convey and why should people listen to you? Are you starting a new catering or private chef business and...
