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...

Well, I certainly had a lot of fun cooking for some new clients in South Tampa. A small, intimate sit down dinner party of only 8 guests. My client is a wine collector and opened, among other fantastic bottles, a Jeroboam (double magnum) of 1987 Domaine Michel. If you don’t know about Domaine Michel,...

Anthony Bourdain is great fun. We all know that. Great chef, great writer, and a very interesting speaker too, as you will see in this video. With his usual humor and take-no-prisoners approach to food and travel, he talks about his travel experiences such as the famous Uzbek massage, eating as a submissive...

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...

A few weeks ago, I joined Twitter on the advice of super food bloggerJaden Hair of Steamy Kitchen. It has been great. The hardest thing by far is to schedule actual “twitter sessions” during my work day, or I’ll just produce absolutely nothing and tweet all day. But anyway, the point...

Disclaimer: While the following post is inspired by what occurred in my life, there is no direct connection with real events or persons in this writing. All names have been changed and I modified identifying features like occupations, appearances, features and location, in order to preserve anonymity....