Amy Scherber has over spent three decades honing her expertise in baking, bread, and running a food business. I have followed her for years. In fact, as we published here, she was a genuine muse for me. Back when I had a bit more time on my hands, I volunteered...
John Downes can be considered the father of the Australian sourdough bread movement. I was introduced to him by bakers Graham Prichard and Dan Lepard. Downes has published multiple articles and books, celebrating food and baking history, as well as culture. It’s an...
Twelve years ago at the end of August, a storm moved up the east-coast seaboard from the West Indies, battering New York City. Hurricane Irene swept through the city on a weekend when I was registered for a workshop with baker Gregoire Michaud. While it flooded the...
We first found Linda Miller Nicholson through her site, Salty in Seattle. She inspired us with positivity, pasta and smile. Linda's a wonderful woman, chef, and overall creative talent. She made a name for her brilliant exploration of pasta in everything from...
New Zealand-born Peter Gordon was the co-owner and head chef of London'sProvidores and Tapa Room.. and is described as "the leading light of theAntipodean fusion-style of cookery." Peter's returned to Homeland his restaurant, literally in his homeland...
Rolling Stone magazine once labeled Kerry Simon "the Rock and Roll chef." I had the chance to work next to him when we were both employed by separate kitchens at New York's Drake Hotel, Kerry working under Jean-George Vongerichten(JGV). Later Ivana Trump stole him...
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