The culinary world has evolved more in the past five years than the previous twenty. In the most recent years, a growing issue is creeping into every restaurant in the country: there are not enough cooks to fill our kitchens. I wrote an explanation/rant about the state of our restaurant kitchens for, of all places, […]
An up-to-date list of available restaurant and kitchen jobs in Chicago Looking for good cooks can be brutal. Finding actually available spots in good kitchens can be rough. Keep an eye on this page for updates. If you want to submit a job, use the contact form below.
I wrote a bit about what to look for in a new knife, but I feel responsible to write a bit about knives I’d suggest avoiding. I’m not going to tell you that you have to buy from me. No, there are a couple shops that I respect and would be happy to see you […]
The soul of the knife No, I’m not getting all woo-woo-y on you, but it’s difficult to discuss the inherent greatness of carbon steel without somehow referring to the energy and internal character of the steel. Carbon steel, by definition, is steel that contains less than the necessary 13% Chromium content of stainless steel. Two steels: […]
50% science, 50% skills, 100% personal preference Discussing knife materials can quickly get you into murky water. The two primary reasons for the murkiness are the way the the maker dealt with the materials (heat treating, grind, etc.) and personal preference. The only way to develop a preference is to play with what’s available to […]
You’ve got a sick knife now (or you’re working on it), but what about the rest of your kitchen? I’ve compiled a list of every tool that I’ve used and loved. In most cases, I’ve used a variety of each tool and am only suggesting the one that I think is best. I’ve used most […]