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Chefs and Masters – an introduction.

It started with a crush on my cooking teacher, then after cooking school I moved on to crushes on bartenders. My friends joked that my crushes and dates from there moved up the restaurant ladder, so to speak, from line cook, to sous chef, to chef, to James-Beard-award-winning chef. I admit, I’m awe struck with admiration for this temporal art that chefs and bartenders create each night under immense pressure. Watching a talented chef is like watching dance – it’s poetry in motion.

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