Some of the friends and mentors in the culinary journey I am on,
Jacques Pepin
Jean Pierre Vuillermet
Sylvain Duvivier
Jake Leatherman
Vicente Vargas, my sous chef
Mike Kobylanski
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I love croissants. I love everything about them. Their layers of texture, from their crispy outside to their buttery...
I can't deny being a little obsessive about "getting it right," at least with baking. Take my pursuit of a perfect...
I first noticed Pip Agnew on his site, The Fresh Loaf blog Filled with his personal baking notes and...
Recently I made what author/baker Martin Philip calls "jiffy baguette." It's a classic yeasted baguette, something...
I still feel quite honored to be on your website…my passion for food has not diminished,it is always growing stronger….although my feeling for the “business”has……fallen short thanks to egos,politics or those with huge bank accounts being the dominates in the business.We cannot forget the cooks,however(waiters are treated better) …they have the passion,the soul of the kitchen are they….the ones taken advantage of……and stolen from.If I had the choice to have a meal prepared by an excellent cook than by a famous chef anytime hands down i would pick the cook.Cooks and Chefs are cut from different molds….I have alot more respect for cooks.Thank You.Michael Kobylanski
just a follow up….we should look to the people,cooks that do what they do out of shear passion…cooking is an art,let’s cut out the hype.