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
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 […]
