A liquor rep came in, the onion burned, and I almost threw it out. Instead, it became the ingredient that changed everything.
Currently browsing: Kitchen Notes
Burnt Toast & Other Accidents Worth Keeping
A professional chef’s thoughts about a piece about burnt toast, distraction, and the kind of kitchen mistake that turns out to be worth keeping.
We Just Called It Dinner
A professional chef’s perspective about the cuts we never called cheap, the family meals they built, and what they still teach me about flavor.
Stuffing, Chorizo, and a Little Self-Preservation
A Kitchen Notes piece about the stuffing recipe I held onto for years and what finally made me ready to let it go.
Small Acts of Resistance, Like Adding Salt
A chef’s take on why adding salt matters, how proper seasoning works, and the moment that changed how I cook forever.
The Ingredient I Add to Almost Everything (Lately)
I’ve been putting balsamic vinegar on everything lately—even ice cream. I should probably stop, but I won’t. Some obsessions are seasonal. Some are personal.
