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IT’S IN THE STARS

IT’S IN THE STARS

Ok before we get started I want to make one thing clear, I have nothing against food guides or the amazing chefs that are awarded Michelin stars. I have friends and colleagues who hold or have held stars, they are influential and talented chefs producing delicious...
SMOKE  &  MIRRORS

SMOKE & MIRRORS

How do you measure success in the culinary world? Is it about the dining experience, flavor, creativity and skill or is the cash still king regardless of what enters the dining room? Should it be based on critical acclaim and Michelin stars or only what coin remains...
The Cost of Kitchen Life

The Cost of Kitchen Life

It’s the impossible balance of personal time and professional life, how to keep them from becoming the same thing or simply allowing them to co-exist? Cooking is a profession that consumes the participant, a never ending process limited only by your desire. No...
The Importance of Japan

The Importance of Japan

The land of the rising sun always seems one step ahead of the food scene without having to re-invent the cuisine or adapt to the modern age. Many European cuisines have evolved into something new overtime as tradition demanded change matching the public’s taste and...
Let’s do it Again

Let’s do it Again

Consistency in cooking is everything, it’s the difference between just being good or becoming great. I can think of nothing more disappointing than returning to a restaurant I love to discover that favorite dishes are underperforming. I would rather guests never...
Restaurants vs Hotels

Restaurants vs Hotels

It’s one of the great dilemmas facing many young chefs during their careers. To work in a free standing restaurant or move into one of the big 5 star hotels? There are numbers of positives and negatives that come with both careers. I think that both sides should be...