Cocoa adds the perfect twist to Osso Bucco in this recipe.
The go to model in today’s restaurant business typically features counter service, no matter how grand their culinary aspirations. The restaurant industry has never been static and in the last five to ten years it’s really had an overhaul. I’d guess it’s because so many young cooks watched employers close their doors during the years […]
Many years ago I was the Executive Sous Chef at the glorious Mills House Hotel in Charleston. When I took this position, I really thought I would soon be their Executive Chef. During the interview process the Executive Chef repeatedly told me he would soon be headed to a hotel in the Caribbean. His position […]
As a young apprentice at the Culinary Arts program in New Orleans, I was fortunate enough to be hired by Chef Daniel (pronounced Dan Yell) Bonnot at the Restaurant de la Tour Eiffel. This was the original restaurant from the Eiffel Tower, the one in Paris, the restaurant was removed by French engineers because it […]