Chef It

Why I have not competed publicly on cooking shows, etc. And why I’m interested in competing in a casting now.

Running as a chef is the equivalent of burn out. How to integrate a run and self-care into my chef-life is something I am always exploring.

I wax on about my love of Milwaukee and checking out new cities. And revisit what to wear in the kitchen. I also share my recipe of cauliflower potato purée in detail.

My quest for a new chef uniform begins. God help me.

Democrats try to pass the Infrastructure Bill that includes 12 weeks Paid family leave and are held hostage by the Republicans and the filibuster. One more reason for my failed gratin.

An early morning coffee discussion of food as high art. Musings about chef Daniel Humme of Eleven Madison Park. And for the record, I forgot the name of an artist that I saw at the Milwaukee art museum this weekend… His name is Glenn Ligon. And the world of art is called- Show Me.

I discove I’m a little bit bored, as I travel with a client, figurines out their schedule and mine. Because no one comes to dinner.

Where is AOC? Wearing a “TAX THE RICH” ball gown at The Met. I share why it’s a brilliant idea.

What a traveling chef contract should look like, what it can look like, and what it actually is.

Some do’s and don’ts traveling with a client. You’re not really invited and you’re not a family member. Get your boundaries straight.

How to come down from the physical, mental and emotional reality of working as a chef.

A diatribe of women in the kitchen and how people see us.

The food of the 90’s. Learning to cook from masters.

Recipe alert! The birth of Burnt Banana Rice Pudding…

My early years, becoming a chef at L’amie Donia in Palo Alto, during the Dotbomb era. Why we worked so hard, how we got paid.

The aches and pains of getting started in a professional kitchen. The early years…

A quick intro!