My Interview with Chef Pete Barich Chef Pete Barich comes to us from Kramerbooks & Afterwords Cafe in the heart of Washington, D.C . Did you cook growing up? I was always fooling around in the kitchen, I thought my mom was a great cook. Before you turned pro, did you think that’s what you […]
Cookbook Author “Wildman” Steve Brill “Wildman” Steve emailed me one day and told me about his new cookbook called Wild Vegetarian Cookbook. He is a leading authority on edible and medicinal wild plants, in the midst of his 20th year of Wild Food and Ecology field walks in and around NYC (He’s best-known for having […]
“Be prepared to put in hard work and long hours. “ – Crystal Frazier I met Crystal through my friend Chef David Nelson of Chefs4Students.org. Crystal received one of Chef4Students grants helping her finance her culinary education in New York at the French Culinary Institute (now called The International Culinary Center). The photo above shows […]
Genevieve McGough is a chef from Auckland New Zealand who I met on line and have been helping with some marketing ideas for her recipe web site. She has 15 years experience in professional cookery and is a self taught photographer who photographs as well as food styles every dish on her web site, Genevieve’s […]
The Invisible Chef Mark French Chef French has quite a background. He began his cooking experience at boarding school at the age of thirteen, where being a prep cook got me out of the more tedious tasks. In his high school years he worked part time as a bus boy and prep cook. After graduation […]
Interview with Cookbook Writers Heather & Lucinda Wallace Lucinda Wallace and her daughter Heather got together and decided to write a cookbook about one of their favorite subjects…Cookies. Lucinda has been baking since the age of 11 and Heather has been writing both regionally and nationally for over 20 years. What a team! Their new […]
Interview Chef Bub Horne “Try to prepare food with out hurting it. Preserve integrity of ingredients .” I met Chef Horne on the Internet via E-mail months ago and we’ve been trying to get together since then to go restaurant hopping to meet some of his chef friends. Chef Horne works at Daymon Associates Inc.as an R […]
My Interview with Chef Don Zajac My first email from Chef Don went like this, “Your recipe is interesting for the Caesar Salad. FYI, here the correct version, Bon Appetite!” Well, I thought to myself. These professional chefs don’t mince words. I checked out his recipe and it looked like the real thing so I emailed back […]
Interview with Certified Master Chef Hartmut W. Kuntze When I received an email from Chef Hartmut, I was thrilled. A Certified Master Chef sending me his recipe for perfect mashed potatoes…what a great way to learn. Now as some of you may know, I have my own recipe for mashed potatoes that is good, but […]
Interview with Chef Todd Mohr ” I say cooking is confidence in the kitchen. “ – Todd Mohr Chef Todd Mohr started out in the Communication Industry and then the Broadcasting and Outdoor Advertising Industry before deciding to quit his job and attend the Baltimore International Culinary College. There he earned a dual culinary degree […]
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
How to Grill Your Turkey on a Gas Grill
Something Different – Grilling Your Turkey I wanted to share with you a novel way we cooked our turkey one year while we were still living in Park City, Utah. We grilled it on the barbecue. Now I’m sure many of you are saying to yourselves, “RG, get real. We’ve been grilling our bird for […]
Turkey Buying and Cooking Tips With Thanksgiving right around the corner, I thought you might enjoy talking turkey including some tips on choosing a bird and how to cook it. You would think cooking a turkey is not that big a deal but looking at all the articles in the current November issues of cooking […]
Moist Thanksgiving Turkey Tips
How To Roast A Perfectly Moist Turkey A whole turkey, perfectly cooked, juicy in thigh and breast and richly caramelized all over is a thing of beauty, but it is, indeed a rare bird. Turkeys are large, they have a big hole inside them. They are thick in some places and thinner in others. They […]
