Why 'Simple French Food' is a Must-Read for Chefs
Like many young, aspiring chefs of the time, I was inspired by La Pyramide, the mythic three-Michelin-star restaurant in Vienne, France, and of its formidable chef Fernand Point, who mentored a whole
Meet The Founder of EDWINS
I met Brandon when he worked at my restaurant, Chanterelle, from late 2005 to 2008, starting as a server, and ultimately becoming an assistant general manager. He originally applied and interviewed
Lessons Learned: This Chef's Experience With (Seemingly) Simple French Cuisine
Like many young, aspiring chefs of the time, I was inspired by La Pyramide, the mythic three-Michelin-star restaurant in Vienne, France, and of its formidable chef Fernand Point, who mentored a whole
Keep Warm With This Recipe for Aunt Gertie’s Hot Beef Borscht
What follows is my attempt at a borscht that matches the one that Aunt Gertie so fondly remembered. During colder months, we used to serve this as a staff meal at Chanterelle. Though I’m quite happy
‘Generation Chef’: Stirring up a Chef’s Nostalgia
The author dedicates a small portion of the book to my experience with élan, the second restaurant of which I was owner and chef. Reading this book was in many ways an emotional experience for me. Not
Olympic Inspiration: Recipe for Loin of Lamb with Mini Moussaka
It was while in Hell’s Kitchen that I came up with the following dish, in which a marinade suitable for shish kebab is applied to lamb loin, and the typically hearty casserole moussaka is reworked as