Restaurants in Miami are closing—again. But this time, it’s not COVID. It’s something slower, quieter, and just as brutal. From the other side of the stove, here’s what it really feels like.
Currently browsing: From The Other Side Of The Stove
I’m Not Making Stock On Weekends
Everyone assumes chefs spend Saturdays stirring stock or hand-rolling pasta. But here’s what my weekend actually looks like and why that matters.
Why I Started The Other Side of the Stove
After years on the restaurant side of the stove, Chef Alexis Hernandez writes about why she started The Other Side of the Stove and what this space means in her life now.
Tinned Fish Never Needed a Comeback
Tinned fish gets treated like a trend every few months, but some of us never stopped using it. This editorial looks at anchovies, Spanish conservas, pantry judgment, and why good fish in a tin still earns its place.
How the Table Turned Into a Microphone
Chef Alexis Hernandez sits down with Diva Foodies to share the stories behind his cookbook Conversation Starters from the Other Side of the Stove. From Cuban family meals to Food Network fame, this interview explores how food builds community—and why fried chicken always starts a conversation.
I Don’t Chase Trends. I Chase Flavor.
The Culinary world is loud with “hacks” and viral moments, but flavor is quiet. It requires discipline and time. This is why I stopped chasing what’s popular to focus on what is real.
