My workplace gave us employees a phone call a few weeks ago. "Come back to work!" I am now acting as both the morning baker as well as lunch and evening chef, as we are trying to save on bread. Why? We are only at 25-percent capacity using outdoor...
My kitchen crew has consisted of two full time cooks and a chef – me. We just got to hire another full time cook, now our "newbie." Like me he's an Army veteran. But he served in Iraq while my service was in Germany. It's great to have him. His...
I first connected with Marc-André Cyr on Twitter. We finally got to know each other in person on visits to Montreal. Marc is a busy baker, who started out in studying cinema, worked in different areas of the food business (cooking, groceries), and finally...
photo by Jeannette Fleury Detroit native Jason Osburn contacted me the evening I was going to Charcuterie Masters in Flushing, the message was something like this " Meet me, want to talk to you!" At first I thought it was some joke of our...
Recently, looking at a recipe for buckwheat levain bread from Dan Leader's book, Local Breads, I found online complaints about its percentages on the blog, The Fresh Loaf. I don't want to single out Dan Leader. He's a great baker,...
