Month: March 2014

Thinking Out of the Box

As a cook, sometimes you must think out of the box. Everything has not already been invented. If you want to be innovative, you must think differently. For example, a simple braised cabbage with molasses-oatmeal cookies. Cookies? That is what my guest said the other night when I took two of the molasses cookies she’d […]

Read more

A Weeknight Vegan Meal

At the restaurant where I work, I often cook meat and fatty foods.  As a chef, I taste everything all the time.  I am constantly tasting to ensure the quality in my dishes.  This week, for example, I will be preparing a suckling pig – high in fat, most definitely meat, but I aspire to […]

Read more