Now, when I say “family cooking in Ann Arbor, MI”, I really mean it. Remember the very detailed and fun post by Lynne of Lithia?.. Well, this is from her brother Horace that we get the following culinary experience. This is what the Itinerant Cookbook Project is all about. Plus, it looks...

Look, I really like chef Colicchio. I think he’s talented, has a great personality and I also like his approach to giving back. This week I posted his top 5 tips on Holiday cooking. They all make a lot of sense and you can watch them right here: Now, as much as I like Chef Colicchio, I really...

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...

Most culinary students try to improve their plated food presentations by adding stuff. They try to add because they think that by adding something, anything, like an extravagant garnish for instance, their plate will always look better. They think it can only add to the presentation. Unfortunately, the...