What was once a mere hobby and a bonding pastime for the Kaufman family has taken center stage in Brandon’s life, becoming a part of his day-to-day work at The Joint Eatery in Sherman Oaks, California...
When it comes to chapulines—Mexican fried grasshoppers—the expression “don’t knock it ‘til you try it” couldn’t be more relevant. The grasshoppers are commonly eaten in Mexico and other parts of...
Amy fondly recounts the eclectic food scene that lined the streets when she lived in NYC for many years. Whether it be the little noodle shops in the heart of Chinatown or fine-dining restaurants...
In a pastry chef’s toolbox, you may find items like a candy thermometer, a bench scraper and an offset spatula that professionals simply can’t live without. You may be surprised to find out that one...
Growing up in a Venezuelan-American household, arepas were a staple of our daily breakfast. This typical South American comfort food is made using a handful of simple, household ingredients like...
Saul recounts, “my first job was actually at Porto’s Bakery where my dad has been working for 20-something years.” Here, Saul began as a server, but it wasn’t long before he became “intrigued by the...
My mom is Venezuelan, my dad is Japanese and food has always been an integral part of my family’s traditions. Sundays were arepa days, filled with reina pepiada, an avocado chicken salad, or ham and...
