Ten Years of Culinary Excellence
Ten Years of Culinary Excellence
Prep is where cooks get themselves into trouble because almost everything you're doing feels normal. Boring, even. You're just getting ready for service. Chopping onions. Setting chicken on the worktable while you trim it. Giving…
If you've never worked in a restaurant kitchen, one of the things that might surprise you is how much food gets cooked ahead of time. It's a lot. New cooks are frequently shocked to discover…
75 Pounds of Scrambled Eggs I walked into my first large-scale breakfast service at 4 a.m. The kitchen was quiet — just one other cook and the a.m. sous going over the prep sheets for…
Picture a walk-in cooler with a leaky package of raw chicken sitting on the top shelf. Every shelf below it is now downstream of that leak. One drop of raw chicken juice lands on a…
A Monte Cristo is a ham-and-cheese sandwich wearing a French toast costume, dunked in hot oil, and dusted with powdered sugar like it's not already a lot. It sounds like a sandwich that shouldn't work.…
The Time I Ruined 27 Turkeys About 20 years ago, I opened my first catering company, Chef Christopher Events. I shouldn't have. I had been working in restaurants for years and was doing really well…
I started the management stage of my career when I was working in steakhouses. Back then, nobody needed to remind me to cook burgers to 155 or steaks to 145 because I cooked them every…
Turn potatoes and basil into pillowy gnocchi and true pesto — no heat, no gum, no gluey mess. Just real technique.
Real ravioli, real pomodoro — the sealing skill, the sauce science, and why most people never learn to make either one properly.
From hand-mixed spinach pasta dough to a from-scratch Alfredo sauce — the history, the science, and the technique, taught the right way.