About
I am a chef. This is a place where I am going to write about, and take photos of what I'm up to. I've got a great garden, and access to all of the great farmstands and markets around NYC. I'm interested in taking new looks at everything I cook. I always start from a place of simply enhancing the ingredient's naturally occurring flavors. What it tastes like raw, right out of the ground or water.
I want to catalog my new recipes, techniques, and ideas that I will weave in and out of lunch and dinner menus. I’m not going to write anything you can simply Google search. This is a place you can peer over my shoulder and see what I’m up to. It will show the things that I do, that most people who don’t have my experience wouldn’t necessarily figure out on their own. I draw from my time working in great restaurant kitchens, and also the intense experience of my cooking as a private chef. When I’m working a lot I am cooking 14 hours a day. And I’m putting pressure on myself to be innovative and creative. I paint myself into corners and try to get out. I repeat techniques until they are close to perfect and that always involves lots of mistakes, triumphs, and surprises.
I am cooking for one group of people, so this isn't my research and development project. My only job is to happily feed a family and friends healthy and delicious meals. The research and development that I will chronicle here will come in the trials, errors, and successes of a busy private chef.