Blog

Most of us have way more in our kitchens than we actually need. Drawers full of gadgets that promised to make cooking easier but end up creating clutter. One of the biggest lessons I learned working in culinary school and professional kitchens is that chefs don’t have more tools - they just use fewer, more intentional ones. Cooks who work at a high level rely on a small set of thoughtfully chosen tools - each one versatile and used daily. When your tools are pared down, your

I like to think of my sauces as characters, not recipes - each with their own color, mood, energy and personality. When I started referring to my sauces by how they feel instead of what’s in them, I naturally began to build a little more intuition in the kitchen. It’s one of the small things that helped me start getting out of my head and into my senses. It’s an awesome shift when you notice that a green sauce feels alive and bright, how a golden one settles everything in, a

Momentum Matters We all know food choices get easier when we’re feeling confident and grounded. But here’s the trick: that confidence...

After finishing culinary school and having zero previous restaurant experience I accepted a position to extern at Eleven Madison Park. If...

At 28 all of my crucial life decisions have been preceded by a long mental and emotional rollercoaster… I’m still learning how to spare...