day-to-day activities

This Week in Food #300: Switzerland

[gigya-embed src=”http://ui.mevio.com/widgets/mwm/MevioBPFX.swf” quality=”high” wmode=”transparent” flashvars=”distribConfig=default&autoPlay=false&container=false&rssFeed=/%3FmId=8132803%26format=json&playerIdleEnabled=false” bgcolor=”#000000″ name=”Mevio” align=”middle” allowFullScreen=”true” allowScriptAccess=”always”] This week I’m in Switzerland! My wife, Margie and I take an annual trip somewhere fun and this year we made it to Europe. We had a great trip and I talk about some of the interesting food and travel we encountered along our way.… Continue reading This Week in Food #300: Switzerland

day-to-day activities

This Week in Food #299: Earliest Food Experiences

[gigya-embed src=”http://ui.mevio.com/widgets/mwm/MevioBPFX.swf” quality=”high” wmode=”transparent” flashvars=”distribConfig=default&autoPlay=false&container=false&rssFeed=/%3FmId=8130780%26format=json&playerIdleEnabled=false” bgcolor=”#000000″ name=”Mevio” align=”middle” allowFullScreen=”true” allowScriptAccess=”always”] This week, Chef Wook and I regress back to when we were kids. Everyone has some sort of early food experiences. We talk about our first forays in to the kitchen. We also look back at the restaurants that formed our idea of good professional… Continue reading This Week in Food #299: Earliest Food Experiences

day-to-day activities

This Week in Food #298: Le Cordon Bleu North America

[gigya-embed src=”http://ui.mevio.com/widgets/mwm/MevioBPFX.swf” quality=”high” wmode=”transparent” flashvars=”distribConfig=default&autoPlay=false&container=false&rssFeed=/%3FmId=8129914%26format=json&playerIdleEnabled=false” bgcolor=”#000000″ name=”Mevio” align=”middle” allowFullScreen=”true” allowScriptAccess=”always”] This was a very special week at school. We had instructors in from all around the country. Every Le Cordon Bleu North America school was represented at our school. We also hosted co-training by Chef Herve Chabert and Chef Ed Leonard. We had a great… Continue reading This Week in Food #298: Le Cordon Bleu North America

day-to-day activities

This Week in Food #297: Salt

[gigya-embed src=”http://ui.mevio.com/widgets/mwm/MevioBPFX.swf” quality=”high” wmode=”transparent” flashvars=”distribConfig=default&autoPlay=false&container=false&rssFeed=/%3FmId=8126757%26format=json&playerIdleEnabled=false” bgcolor=”#000000″ name=”Mevio” align=”middle” allowFullScreen=”true” allowScriptAccess=”always”] This week we talk about salt and how it has become an actual menu item. Some restaurants are adding more salt when we as a nation should be cutting back on salt. Why is this? Chef Wook Kang and I delve in to salt as… Continue reading This Week in Food #297: Salt