training Service Nonos# | News | Front-burner |... →
I have this conversation with every staff I train…Thanks for the back up Food Arts
Excellent piece on how to have a great restaurant... →
Useful piece on dining in L.A.'s Koreatown →
A GM's thoughts on the hiring process →
Finally, an excuse to order pizza →
Q&A with chef/author of "family meal" cookbook →
Irene Virbila takes us on a Parisian style shop in... →
Finally, I list of "must have" food I think I must... →
Excellent thoughts on a better dining experience... →
Some tasty celeb chef recipes from Food + Wine's... →
Tip pool regulations create trouble for an Ohio... →
For my many pals in the biz, the good & the bad in... →
Very Cool -Centuries of handwritten recipes now... →
Food critics and the readers who hate them →
A nice little primer on beaujolais nouveau →
Delightfully nasty collection of quotes from some... →
Spot on slideshow of restaurants that changed L.A.... →
An instructive link for better hard boiled eggs. →
Yup, foodie vocab is universal →
Delightful, and free, desktop wallpaper for the... →
A good look at maintaining the peace in the... →
For no apparent reason, Tony Bourdain reads aloud... →
Love street art, love wine - this is a no brainer →
Okay, maybe I'll give the tomato soup one more... →
Love this brilliant campaign from Campbell’s….
Neighborhood eats... →
Happy 100th Birthday Julia Child →
Great piece on an only in San Francisco bar... →
Summer + eggplant = delish →
Great cheaps eats from L.A. chefs →
Terrific article on how Hillary Clinton... →
Just when I thought I couldn’t learn one more good thing about Hillary Clinton…
Fascinating glimpse into the foods Presidents... →
Much of interest here. Did not expect to learn that Nixon shared many of my food preferences - amused to know that I share Garfield’s distaste for oatmeal (a trait that earns me endless ribbing from my oatmeal loving sweetie). On the not a surprise front the award for biggest turnaround goes to Clinton - from no vegies to vegan. Gotta love him.
Why $75 appetizers can actually improve food for... →
Love this piece (from what looks like a very promising new column in the WSJ) about how a luxury item at a high end restaurant can actually trickle down to better food for all. Doesn’t hurt that it quotes a favorite speech, from a favorite move “The Devil Wears Prada”. Cerulean for all…
A thoughtful Chef Dan Barber on the meat vs not... →
Really enjoyed this piece from a guy who walks the walk and offers no easy answers for either side. I am reminded of one of my favorite quotes from Anthony Bourdain (I paraphrase) - We are lucky to be among the minority of people in the world who are able to decide what are NOT going to eat.
Yes, it is possible to enjoy your job at Mickey... →
Back in the days before IN N OUT was widely available, I would occasionally grab a quarter pounder at my local McDonald’s. I was always amazed that the window cashier was so genuinely cheerful and friendly - particularly as I worked with a bunch of waiters making $150 per night who were definitely not. Maybe this is why….
Nora Ephron on food... →
Love these (and couldn’t agree with her more about the egg whites!)
Hey the guy had only been dead a couple of years →
Amazing how some journalists can’t do the littlest bit of research. This reminds me of the music critic for times who complained that Andrea Boccelli wasn’t looking at his audience or when the Modesto Bee announced the attorney Mark Geragos’ (a longtime guest of mine) dad was dead. How hard is it to call a law office? As Mr. Paul said after I gave him his “so glad...
Some good grilling tips just in time for the... →
Entertaining essay by a London food critic who's... →
While this is an entertaining piece there is really no place for the kind of venomous destructive “food criticism” Coren used to indulge in. Hard to imagine that anyone would feel good about burying a business but apparently he did. London restauranteurs must be glad he’s changed his ways.
Congrats to my friend Chef Gary Menes on this... →
Great slideshow of iconic food from my hometown SF →
Mariani vs. Bastianich - gotta love a food fight! →
Delightful send up of the current kale obsession →
My thanks to the author for this mid-morning chuckle. I toast him with the kale I bought three weeks ago that now sits deteriorating in my vegetable drawer.
Thanks to Slate for this terrific collection of... →
My pal Chef Keith Silverton has a new project -... →
Keith - along with being a terrific chef and all around good guy - has the extraordinary gift of being able to use the “F” bomb as a noun, verb, adverb, modifier, subject and predicate. Goes without saying I love the guy. Looking forward to having regular access to his cooking again soon.
I love food. I love street art. I love this... →
How long does it take to caramelize onions,... →
Love that this guy is so worked up about the regular mispepresentation in recipes of how long it takes to caramelize onions. Aside from offering the useful true recipe for a well caramelized onion he makes some very good points about recipes in general and his general outrage makes for entertaining reading.
Chron.com piece on dealing with challenges in the... →
Thanks to Tricia Chavez for including me and Mike in this useful piece on overcoming challenges in the food industry. Pretty cool.
This would be better titled "10 things to make... →
Would love to think the writer is entirely kidding, but not entirely convinced…