From Dread to Dough: My Bread-Making Journey
Breaking Bread, Not Principles As a chef and restaurateur, I dreaded the idea of making bread in-house. Once you decide to make your own bread, an array of troubles cascades down on your head. It’s not a lack of equipment, ingredients, or space, it’s worse. Who’s going to make the bread? You might think that’s […]
Restaurant Environmental Impact: A Plant-Based Chef’s Reality Check
I wasn’t sure how to start this article. I’ve been listening to Nina Simone a lot recently. The little ear worm of a song is scratching the inside of my head: “Oh Lord, please don’t let me be misunderstood.” Although it’s original by The Animals, very fitting when the topic is environmentalism and habitat loss, […]
If Not Meat, Then What?
A Chef’s Journey Beyond the Obvious
“If not meat, then what?” This question always makes me smile. Not because it’s silly—it’s actually quite revealing. When someone asks this, they’re really asking me to help expand their culinary imagination. And that’s exactly what I love to do.
Graviola: The Superfruit That Actually Deserves the Label
Graviola. Sounds like the name of a childhood girlfriend, doesn’t it? The name alone brings back a flood of childhood memories for me—and once you taste this remarkable fruit, it’ll create new ones.