Many Christmases ago I spent 18 months at the Executive Sous Chef at Charleston’s glorious Mills House Hotel. I adored working there as I had a fabulous culinary team, there were occasional ghost sightings, our customers were global, and the hotel’s management was smart, clever, and also loved being a part of the Mills House. […]
This is a post I’ve made for my Greenville Tech Culinary students so we may discuss the origins of spices and the varieties of different fruits and vegetables.
The exuberance of yesterday’s finish of the Ride to End Alzheimer’s was gone and in its place was the gentle flow of high tide at Alhambra Hall. As a young couple, this was our home away from home. Our former employer, a six-bedroom inn, the pinnacle of the Mt. Pleasant’s Old Village, now goes by […]
The dining room door burst open, and Buddy Clay bolted into the kitchen. His eyes practically jumped out of their sockets, and he looked like he had just seen a ghost.“Malik! Hanford! Get in here. We’re in deep shit!”Chuck and I turned off the burners, checked the ovens then joined Buddy at the bar where […]
Your favorite Chef recorded a few interviews with my fellow WCK volunteers and here there are in the latest episode of the Tin Roof Farm Radio Show. If you enjoy then please share with someone you love.
That means “Thank You” in Polish and its pronounced “Jen Coo Ya Chee” and the J in Jen needs a buzzing Zh sound at the end of the J. Say it quickly three or four times and you’ll realize how pleasant it sounds and feels as it comes off the tongue. Before I came here, […]
On the flight from JFK to Stockholm I watched Clint Eastwood’s movie on Richard Jewell. If you’re not familiar, Jewell was a security guard with Atlanta’s Summer Olympics in 1996. While on duty at Centennial Park, he spotted a suspicious backpack under a bench, brought it to the attention of the police who brought their […]
One of my life’s great privileges is brewing the morning’s first cup of coffee and bringing it to my lovely wife Amy. And I like starting the day with the process of making that coffee. I prefer the coffee from my friends Riccardo Pereira at Due South and Will Shurtz of Methodical Coffee, and I’m […]
Before I get going, my essays from Poland were written while on a few hours of sleep, a five hour time difference, and tired thumbs on my Android phone. Yes I’ve seen the typos glaring back at me like a snake in our henhouse, daring me to get involved, and I haven’t had the patience […]
“John!” I’d just walked into the WCK kitchen and a vaguely familiar voice called out to me. I turned to my left and in the far corner was New Orleans native and fellow chef David Guas. He owns Bayou Bakery in Washington DC and he’s a good guy. I hadn’t seen him in four or […]