Now that all the 10 Itinerant Cookbooks have been distributed to the root participants, the followers of the project have been anxiously awaiting the first feedback. And here it is thanks to my friend Esther of Gainesville. Here is her picture of the recipe she made and the great write-up of her experience...

Gateway Organic Farm presents Dinner in the Garden Sunday October 18, 2009 at 4:00 pm Nine Chefs, one vision – a true farm to table experience - harvesting and preparing a six course dinner with wine in our greenhouse overlooking the garden. Our Gateway Chef’s Tyson Grant of Parkshore Grill, Matt...

Note to self: never hire anyone you don’t know. Especially if they don’t speak a single word of English; that’s a red flag too. Sometimes the hiring process is a speedy one in the catering industry. Last Sunday, I thought that new guy, Spasz (that’s not a sneeze; it’s his first name), really...

Q: Chef Gui, what exactly is a “consomme’”, and what is the difference with a stock or a broth? Also, I’ve heard of “clarification”. Could you elaborate on that? Maria from Austin, TX A: When all aromatics have done their job, have infused their flavors to the liquid...

A diner in a restaurant is sensitive to culinary presentations, very much like a viewer is sensitive to a piece of artwork. He or she responds to stimuli and psychological perceptions influenced by his or her background, education, trends, etc… Chefs can influence that perception by effectively...