Seared Tuna a l’Indienne

First of all, this is not a traditional Indian fish dish. That is why it has a French name, not an Indian one.
It is an original recipe using traditional Indian elements such as dal, chutney and papad, put together by me in untraditional ways.
I have to admit that the idea for this dinner special […]

My Take On The Toque

You know, I am going to own up to something right here and right now: I utterly loathe and despise the toque, which is the proper name of the classic chef’s hat. Whether it is tall and straight sided with a bazillion pleats which mythically refer to the number of ways a proper chef knows […]

This Is Why I Have Been Absent From The Blog

This has been a super-busy week.
We had a load of prep to do at work, and at home, we had to get our butts in gear, and get our ducks in a row and all those cliches, because we were going to be inundated by grandparents, grandparents and more grandparents, all coming together in […]

Easy Artful Plate Design

One of the things I like best about working in a restaurant is that it simply isn’t enough to make food that tastes great–it also has to look good.
Everyone eats first with their eyes (and arguably, with their noses), long before the first morsel passes their lips. And there are few things more satisfying […]

Chefs And Profanity: Some Thoughts

Pete Wells wrote an interesting piece for the New York Times last week on the subject of chefs and profanity. Entitled, “Too Much Heat in the TV Kitchen?,” the article notes that while extreme language in the kitchen is nothing new, largely unedited consumption of it by the media, and then the reading/television viewing public […]