Chef's Notes

Chef's Notes

Chef Notes: Perfectly Poached Eggs

Egg cookery seems like it should be very simple. I mean, how difficult can it be to cook something so basic. Well, if you watch any of the competition cooking shows you’ll

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Chef Notes: Scallops

“This could be the start of a beautiful love affair with the scallop.” ~ Eric Ripert I love scallops too. If they’re on a restaurant menu, chances are that’s what

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Chef Notes: Homemade Mayonnaise

Mayonnaise has practically become profanity these days. It has come to serve two basic purposes; provide moisture to a sandwich and as an ingredient in homemade salad dressings/dips. I know

Chef's Notes

Chef Notes: Stuffed Strawberries

Pretty much everyone I know has posted, pinned, or shared a version of this recipe on Facebook, Pinterest, and other spots recently. I decided to give it a shot and

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Chef Notes: Homemade Caesar Dressing

Caesar salads have become a restaurant staple. Everyone has one on their menu. Some trendy chefs will deconstruct it or try to fancy it up in one way or another,

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Chef Notes: Loving Black Garlic

From the moment I entered culinary school I knew I wanted to be a competitive chef. Within a few weeks of beginning school one of my classmates won the San

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Chef Notes: Homemade Herb Crackers

I’ve been preparing for another round of American Culinary Federation competitions. With three scheduled before the end of May, the stress level around my house is in the red zone.

Chef's Notes

Chef Notes: A healthier Sauce

One of the challenges of healthy cooking is finding sauces that are tasty but low in fat and calories. One option that is often overlooked is sauces that are based

Chef's Notes

Chef Notes: Salt Potatoes

Don’t be put off by the title. Yes, you use a butt load of salt in the water but they don’t taste salty at all. In fact, you will still

Chef's Notes

Pork Chops with Mushrooms and Dijon Cream Sauce

I found some beautiful bone-in pork loin chops on sale last week and decided to try something different. I’d seen a show featuring a similar recipe on The Food Network a