Review – The Professional Chef, The Culinary Institute of America

As a great man once said: Holy calamity, great insanity, all you ever gonna be is another great fan of me! We here are Stephenson and Duess have to start somewhere with our book reviews and what better place to start than on a book that we are great fans of – it’s a monolithic [...]

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Dinners at the food source

Here’s an article on eating at the source – in a field, on a farm, where the food came from.
Check out the article here.
A couple of questions developed in my mind as I read this. Does this event lead to a more direct connection to the food or is it a piece of dinner [...]

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