That big news I was talking about… Well, we pulled the plug before we even started. Sarah and I were about to take a job as co-chefs at a restaurant here in Louisville; but started to get a lot of precautionary information from colleagues of ours that made us uncomfortable proceeding any further… In the [...]
Archive for the ‘Progressive Cuisine’ Category
I swear I’m not dead. Big news coming soon, as well as a more timely stream of posts. And now the fun starts…
Thoughts on underground dinners.
Posted: October 6, 2009 in Avant Garde, Concept, Philosophy, Progressive CuisineA friend of mine asked me to give her a few sentences of my thoughts about underground dinners (and why I think they are important.) for an article she’s writing… A few sentences turned into a few paragraphs (as I knew it would…) but I did highlight a few key points in bold that I [...]
Old inspirations from Daniel: The value and economics of employing a pastry chef/Understanding the differences between savory and pastry cooks.
Posted: September 26, 2009 in Avant Garde, Books, Concept, Oakroom, Philosophy, Progressive Cuisine, StaffSarah 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 [...]
