Easy Homemade Ricotta [RECIPE]
Making ricotta at home is really, really easy. No seriously. You can have freshly made cheese in a few hours plus a quart or so of whey. Nev
Burmese Fermented Tea Leaves [RECIPE]
I was first exposed to fermented tea leaves at Burma Superstar and B Star Bar, two sister restaurants in San Francisco specializing in Burme
Pros & Cons & Thoughts: Is Going to Culinary School Worth It?
I'm often asked by aspiring career-changers, food entrepreneurs, and young foodies if going to culinary school is "worth it".
63C Chinese Marbled Eggs [RECIPE]
Happy Chinese New Year everyone! It seems very fitting that my post today is about cooking eggs and it is the "Fire Rooster" year.
Culinary Deep Dive: Powdered Oils & Fats
There is a curious phenomenon in the world of fine dining: mysterious white powder, akin to cocaine, that comes in all sorts of delightful f
Culinary Deep Dive: Frozen Reverse Spherification
"Spherification" is a method of containing a flavorful liquid substance - juice, soup, sauce - inside a clear, flavorless membrane
I Left My MBA To Follow My Dreams - Here's What Happened
I came to New York City straight from college, eager to become someone new. A career in fashion consulting seemed so glitzy then. Everyday,
5 Tips for Constructing a Sustainable Restaurant Menu
I was recently approached by a publisher to put together a writeup about best menu R&D practices for a restaurant handbook. I'm all