Just like your wardrobe, food is highly subjected to fashion and trends. I’m suspecting that most of us today wouldn’t normally dress in psychedelic outfits and platform boots to our next meeting in town, or go out to dinner dressed like this:         Or even like this:                   Likewise,...

When you think about a benefactor of Humanity, you probably think Mother Teresa, Gandhi, MLK, Nelson Mandela or the Dalai Lama. I’ll personally go with Louis Camille Maillard. Maillard is the early 19th century chemist who brought us the Maillard reaction, which is one of the first things you learn...

There aren’t many organic farms in Tampa Bay. There are, count’em, two. And on overcrowded Pinellas County, there’s only room for one: Gateway Organic Farm. Last week, I posted about the dinner at the farm that we did with other local chefs. It was a lot of fun. Chefs Tyson Grant of...

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...

Q: I want to be a chef. Any words of wisdom? (Paul from St. Petersburg, FL) A: Oh, sure… I’m not sure you’ll like the wisdom of my wisdom, but I’ll gladly give it to you. And please listen to me. Over the years, those who didn’t regret it. I’m not saying I know it...

Your chance has come to ask a chef about things we do at work. You’ll get a straight answer and some gratitude while we’re at it. Think of it as the anti don’t-ask-don’t-tell policy and your chance to know chef secrets. Readers can email me at gui@chefgui.com and get answers to specific,...

Presentation of food is a complex art form, and is equally as important as taste. Patrons demand to be visually surprised and pleased. Therefore, a chef is a designer. He/She has to obey rules which, just like in architecture or photography, make a creation look impeccable or, at the contrary, visually...

I know the name of this project may seem puzzling to some. Imagine a cookbook traveling from hand to hand, kitchen to kitchen, city to city, continent to continent, with all “traveling” being recorded and documented. This is the intent of the project. I got this idea when I came accross the website...

I think I know what the main cultural difference between French and American people really is: It’s the sandwich. Being brought up in France, a country with strong culinary roots, I’ve always known that a sandwich for lunch isn’t a meal; it’s a snack. When you’re in a hurry,...