I’m a chef and I’ve been teaching people to cook since 1998. From 2003 until 2014 I operated AndyFood. It was a small cooking school that I called a culinary studio (because cooking is an art and I wanted to focus on creativity and collaboration in the kitchen). Before that I was an attorney, which didn’t make me a happy camper… thus the change of career.
Why Kitchen Think?
We ought to think before using our mouths… before things go in, and before things come out.
Food and conversation have a symbiotic relationship – they belong together. What better time to ponder life’s meaning than when cooking or eating.
Thanks to the global supermarket a chef’s salad (and everything else we eat) probably contains a few “current events.”
I’ll be discussing what I cook, eat, and what I think about when I’m in or near the kitchen. Let’s hope it’s a bit of a bumpy ride!
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