What a fifth season means
Why a chef from Sioux Falls named his cooking classes after a season that isn't on the calendar.
Journal
Notes from the pass.
Short pieces on technique, habits, and the few tools that matter. The things I'd tell you if you were standing next to me at the stove.
Mise en place is not a restaurant trick
Why the twelve minutes before you turn on the stove decide how dinner goes, and how to prep like a cook at home.
How to hold a knife, and why your shallots are uneven
The pinch grip, the claw, and the three cuts that cover ninety percent of home cooking, explained by a fine-dining chef.
Free guide
The ten tools I'd buy before any gadget.
A short, opinionated guide to outfitting a home kitchen the way a cook would: what to spend on, what to skip, and the one pan that does most of the work. You'll also hear from me when a class opens, about once a week at most.
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The guide is on its way. While you wait, the Essentials page walks through everything in it.