Why a Pastry Chef of the Year Chose Her Career Chef Mary Cech has amazing credentials. She has worked in some of the top kitchens in America, taught in some of the finest culinary schools, been recognized as one of the “Top Ten Pastry Chefs in America” by Chocolatier magazine, named “Pastry chef of the […]
A Conversation With Chef Marc Vetri Just found this incredible video featuring an interview with Chef Marc Vetri on Chef’s Table by Scott Hass, a James Beard Award-Winning Journalist. I am a big fan of Marc and have written about his food, restaurants and cookbooks many times on my website and blog. See My interview […]
Interview with Chef & Author Alain Braux I am very excited to share with you this interview with Chef Alain Braux. Chef Braux grew up in France where he learned to cook in some of the most famous French establishments next to some of the greatest French chefs of our time. He came to America […]
Chef David Nelson on Culinary Arts Schools I am happy to say I am a friend of Chef David Nelson. He had already done a lot for culinary junkies both professional and novice with his previous web site, Chef2Chef, but now he is giving back to that same community with his new Chefs4Students.org (no longer […]
The Very First Reluctant Gourmet Culinary Grant Recipient Ja’Lisa McKeown Future Chef Ja’Lisa McKeown is the recipient of the very first Reluctant Gourmet Culinary Grant in association with Chef4Students.org, a nonprofit organization responsible for putting students in contact with the funds they need to attend the culinary schools of their choice. This is also one […]
This information came from an article in Food & Wine that my friend Kate Krader wrote in the July 1998 issue for America’s Ten Best New Chefs. I hope to meet Trey in the near future and ask to interview him myself for this section, but I thought you would enjoy the information. I’ve also […]
Interview with Chef JoAnna Minneci I met Chef JoAnna on ChefsLine, a cooking hotline my friend Jennifer Beisser created. We talked for a while and I knew I wanted to interview her on Novice2Pro and I’m so glad I did. This is one of the most informative interviews to date and anyone thinking of […]
“Working in a kitchen is full of surprise everyday, and that’s why I love it! .” – Martin Laprise If your daughter (or son) is thinking of going to culinary arts school anytime soon, you are going to want to read Chef Martin Laprise’s interview and then buy his book, My Daughter Wants to Be […]
Meet my friend Chef Ricco DeLuca Once at a wedding in the Berkshires of Massachusetts, I befriended a chef by the name of Ricco DeLuca. Ricco graduated high school the same year I did and upon graduation went to cooking school where I went to college. He’s spent the past 30 years working in restaurants […]
Chef Enedina Andrews “Working in kitchens is hard work, there’s a reason they say if you can’t stand the heat stay out of kitchen.” – Enedina Andrews Chef Enedina was introduced to me by Gregory Wertsch, President & CEO of The Clandestine Chef Experience, a one time in-home cooking school located in the Denver area. […]
I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More
What is Demi Glace? I am a huge fan of demi-glace for preparing classic sauces like mushroom or peppercorn sauce but I have to warn you, it is a huge process to make classic demi glace at home. It is not for the faint of heart but well worth the effort – at least once. […]
Penne Pasta with Roasted Tomatoes and Fresh Mozzarella
How to Make a Delicious Pasta Meal with Roasted Tomatoes & Fresh Mozzarella In our house we typically have a weekly “What’s On Hand” meal where my wife and I find ingredients in the refrigerator and pantry that need to be used sooner than later and prepare a pasta dish, stir-fry or Mexican fajita. This […]
Pan Roasting—the Chef’s Secret Cooking Technique One of my favorite cooking techniques not talked about in most cookbooks If I could teach you just one chef’s technique that will help you save time in the kitchen and deliver a thick cut of meat to the table with a perfect sear and juicy medium-rare throughout, it […]
