A few years ago, Time magazine published a now-infamous cover article about the “Gods of Food”. It quickly became controversial for a notable omission: while some women were profiled for their roles as activists or businesswomen, no female chefs were included in the article. Even the detailed chef family tree, mapping famous chefs and their… Continue reading Seeing the Gorilla in the Kitchen
It’s a Saturday night, and you’re on the most special of dates. You two saw a show, so you made your reservation at the restaurant for a bit later in the evening. When you sit down and glance at the menu, the fish dish catches your eye. You put the menu down, already decided on… Continue reading Sorry, All Out
Restaurants are everywhere- from the food stalls in Hanoi, to the walk-by pastry windows in Bucharest, to sidewalk cafes in New York. I’ve eaten at restaurants, on occasion, my entire life. With varying frequency, you probably have too. You’ve eaten food prepared for you by strangers at a mutually agreed-upon location, paying them in exchange… Continue reading Where We Eat
If someone claims they are an experienced line cook, it is easy to test, because the skillset of a cook is a visible one. If you give someone a pile of shallots, either they can finely mince them, or they can’t. If you put someone in front of a full set of gas burners, either… Continue reading On Being the Only Woman in the Room
Fine dining, when executed well, is an art. The work is nuanced, complex, and difficult, and when I patron fine dining establishments, I take the craft very seriously. I critique each plate’s execution, the service, and every element of the meal, maintaining high standards and expectations. I know how fine dining restaurants work, because that… Continue reading Professional(izing) Home Cooks
Restaurant workers are working their hardest while the rest of the world is taking time off of work to eat. It’s a straightforward connection: as a restaurant cook, I work during conventional meal times. But the cooks, especially as exceptionally food-obsessed people, are hungry as well. So what do we eat? Cooks are, obviously, surrounded… Continue reading Who Feeds the Cooks?
In my restaurant’s kitchen, I cook the meat. I am responsible for searing and then perfectly roasting that ribeye steak, for crisping up the skin on the garlicky whole chicken, and for cooking your fish to a mouth-watering, flaky perfection. I work with a large wood fire, with heavy cast iron pans, and chunks of… Continue reading On Cooking and Baking