It’s been hot here in Colorado, like Hades hot. It’s been that way for a while. So much so that the local Colorado produce is getting to market earlier. Unfortunately that means it will also be ending earlier and will most likely be an abnormally long time between seasons if next years weather [...]
What is it that sets individuals apart from the masses, be it chef, writer, photographer or what have you? Is it their creativity? In part, yes. Is it their execution? Most definitely that is a large part of it. But there is a single factor that encompasses all these little attributions that make up what [...]
Here it is, my first day off from the restaurant, and I’m celebrating with a new post. It’s been 47 consecutive 14-18 hour days, but who’s counting. Honestly, I probably could have taken a day off sooner, but chefs, by nature, are control freaks. It’s not that I don’t [...]
That Which Is Old Becomes New Again
It’s no secret that chefs recycle dishes they have done in the past, most times those dishes will be tweaked to make them better, make them more seasonal, or just because they work really well. The Lobster Tacos I’ve brought to the restaurant are a version of the [...]
…just a fancy way to say French Onion Soup.
Anybody who knows me knows I don’t put a great deal of stock in culinary schools. I’ve earned the right to think that way. I graduated from arguably one of the finest in the world. I’ve also had students from my alma mater and dozens of [...]