Since putting on a baker’s hat at work I’ve noticed that it’s impacted baking at home, namely leading to a smaller size of roll. Maybe it’s the demands. At work there’s so much hand work focused on the multiple serving batches, with lots...
At work, I'm not just the chef. I am also the staff meal coordinator and resident baker. Recently I started using my old U.S. Army recipe cards from back when I was answered as Private Shapiro, Sir! Back in the days when getting creative with ingredients could...
I met Pittsburgh-based suburban farmer/chef/author Daniel Agüera on FaceBook. Then one summer day, Daniel told me he and his wife were coming into the city and invited me to meet for breakfast. After that we stayed in touch and so recently, I invited him to talk about...
I met Amy Hedyatpour through mutual friend, Brad Preznant. After Brad steered me to her blog, I ended up a fan. Amy fascinated me with her battles in French cooking brigades, her farm-to-table dishes, her perfumed Persian kitchen’s pantry and finally her work as...
Today I received sad news regarding a young chef’s passing. Jason Osburn was a talented young chef from Michigan who I’d met at the Charcuterie Masters in 2016. We corresponded, most often regarding food and life. Food is the chef’s life. From what I...
