Chef in Progress

Let me tell you what is possible with the wonders of technology in today's kitchens. Not so recently, at one of Mario Batali's rest...

Since I moved to New York- seven, or so, years ago- I have observed the ins and outs of about a dozen restaurants by either working or ...

Finally, I am returning to the land of employment. Max is six months old and my time off has been sweet. He has started eating solids(beet...

I kept the fact that I was pregnant a secret for awhile. The thought of being treated delicately was not something I wanted when I was tryin...

The hardest part was waiting for the cake to cool so I could flip it over. I didn't have a lot of dark chocolate for the icing, so I sub...

It's been a long time coming since Culinary school. Since then, I have: gotten married gotten a kitchen job had a baby! subseque...

It was tough heading into a new level with a completely different instructor, Chef Nic. We had gotten used to the friendly camaraderie enjoy...