As a chef looking for work, you’ve been selected to interview for a job. Congratulations. So you show up with your best face forward. You are so prepared and excited,…
Pollo Pibil is a Mexican chicken dish from the Yucatan in which chicken is smothered with achiote paste and sour orange juice and slow cooked in banana leaves over hot…
One thing I really love to make is dessert; one thing I really hate to eat is dessert. Put a cheese board in front of me any day, but keep…
Recently, a friend on a yacht suffered a foodborne Illness. He toughed it out, thinking he had a stomach flu or virus of some sort. Needless to say, he did…
From tongue to cheek, hoof to butt, traditional to out-of-the-box, even savory to sweet, the filling possibilities for tacos are unparalleled. It took me a while to get onto the…
There is nothing more exotic and fulfilling than a juicy ripe mango to eat during the warmer months. I love this fruit. What I truly love about the versatile mango…
Just before the holidays, I went to Panama to pick up a vintage 64-foot Burger to deliver back to Florida. An early winter delivery, i had my fair share of…
Back in the 1970s, I served in the U.S. Coast Guard aboard the Columbia River Lightship. Basically, we here a 158-foot floating lighthouse anchored 8 miles off the mouth of…
I like it when food is fun, when one plate containing an array of flavors can either work harmoniously in one bite or randomly paired, yielding countless flavorful bites. This…
Chefs often are singled out on a charter or owner’s trip. It’s easy to be memorable when you give guests a style of food and service they aren’t accustomed to.…