It’s Mardi Gras season in my hometown of New Orleans.Mardi Gras is not one single day, rather an entire season beginning on …

Many Christmases ago I spent 18 months at the Executive Sous Chef at Charleston’s glorious Mills House Hotel. I adored working there …

This is a post I’ve made for my Greenville Tech Culinary students so we may discuss the origins of spices and the …

The exuberance of yesterday’s finish of the Ride to End Alzheimer’s was gone and in its place was the gentle flow of …

The dining room door burst open, and Buddy Clay bolted into the kitchen. His eyes practically jumped out of their sockets, and …

Your favorite Chef recorded a few interviews with my fellow WCK volunteers and here there are in the latest episode of the …

That means “Thank You” in Polish and its pronounced “Jen Coo Ya Chee” and the J in Jen needs a buzzing Zh …

On the flight from JFK to Stockholm I watched Clint Eastwood’s movie on Richard Jewell. If you’re not familiar, Jewell was a …

One of my life’s great privileges is brewing the morning’s first cup of coffee and bringing it to my lovely wife Amy. …

Before I get going, my essays from Poland were written while on a few hours of sleep, a five hour time difference, …

“John!” I’d just walked into the WCK kitchen and a vaguely familiar voice called out to me. I turned to my left …

I thought I understood the politics of this war, until I chopped onions with our ambassador to Finland. I thought I spoke …