Mac and Cheese, once the staple of many a latch-key child, has gotten hip in the last 10 or so years. This uber-carb entree most associated with low cost and the blue and white box has even become the featured item on many a restaurant’s menu. There is even a pub not far from Chef…
Years ago, I was talking about the then current high levels of unemployment with a person who was not aware that I trained at the Culinary Institute of America or that I had already worked for several years in the hospitality industry. He mentioned that he didn’t understand why people would want to apply for…
It’s a funny name for a soup. Don’t you think? Let me tell you about it. I worked in a restaurant in central New Jersey called “The McAteers”. Most of the kitchen maintenance staff – the dish and pot washers and porters, as well as the dinning room bus staff were from China. These men…
In the mid 1960’s when I was 6 or 7 years old I attended St Michael’s Catholic School in Union City, New Jersey. We had a class activity called “Library” and it involved walking as a group from our classroom to the school’s library room where we were free to select a book to borrow…
