John is ever humble and quick to credit others, but he’s a shining example of what a good, no, great chef, should be. Just back as World Seafood Champion from Dallas, Texas, he slips back into his current job as National Development Manager at Squizify. The interview I did with him a while ago I…
Ruben Koopman’s journey just keeps getting bigger. And now for the next installment… When it comes time to interview a chef like Ruben Koopman, I know the story is always going to be big. And his story is bigger than most. Poised to launch a whole new series of outlets in the Caribbean, Ruben as…
From feeding royalty in Britain to camping out in northern Queensland, Sarah Maric has had already a big chef’s life. Now, it’s the best of the best. What’s important to Sarah these days, is the giving back and lifting up. With a fantastic program through Technical Chef, she’s helping open new doors for apprentices. Watch…
From a pop-up restaurant at Base Camp, Mt. Everest, Joseph Lidgerwood has already had a big impact. But far away from the logistical conundrum that must have been, he presides now over peace and tranquility. At Restaurant Evett, in Seoul, South Korea, the locals dine early. And this is Michelin dining. In that rarefied air…
In the walnut world, freshness is key. Have you tasted the imported nuts? Yes, stale usually, and … well, rank. When I first tried Coaldale walnuts, it was revelatory. I think it was at Salamanca Fresh in Salamanca, a good deli known for stocking premium local produce. Sophie Milic, of Coaldale Walnuts in the Coal…