Old inspirations from Daniel: The value and economics of employing a pastry chef/Understanding the differences between savory and pastry cooks.

Sarah was reading Daniel Boulud’s Letters to a Young Chef the other day, and pointed out a chapter entitled “Wine and Pastry” she especially liked. It’d been some time since I had read the book, so I re-read the chapter. I completely forgot that these few pages were some the initial words of support I [...]

Days Between.

Where to begin? It’s been over a month since I last wrote. I suppose i could attribute this to being stuck in some sort of “culinary writer’s block”. I’ve been struggling for inspiration in a number of respects, and trying to reclaim my personal drive to create. I’ve been doing a ton of reading at [...]

Staring at the Sun.

Wow. It’s been well over a month since i actually typed and made a real post. That said, I had an incredibly busy April. Sarah and i spent a week in Chicago at the beginning of the month. More details later, but in regards to food, restaurants of note we dined at: Sepia (lunch) TRU [...]

inspirations in color.

I’ve been thinking a lot lately about focusing a dishes components based around a color. Dishes like ‘Red’ by Will Goldfarb and Alex Stupak’s (WD~50) ‘Yuzu curd, shortbread, spruce yogurt, pistachio’ which evokes variances in green; have been a recent inspiration for me. I think back to Charlie Trotter’s Desserts, where is prepared a ‘Lavender [...]

Jackpot.

So i made the trek out to Half Price Books the other day, and picked up this: i mentioned something about finding it at Half Price Books to Matt at work, and he asks me ‘which one?’ Turns out they opened another location in the east-end, and i had no clue. Sunday, Sarah and I [...]