Dots, corn germ, and what Robuchon has to do with any of this
2

June 2022

What medieval guilds, private culinary schools, and a very young Tony Bourdain have to do with today's stagiaire system
Part One in an interminable dissertation on the stagiaire system and how it can change
5

April 2022

Meditations on Brasserie Prins and the eternal return of French cooking

March 2022

The special psychology of war, and discovering you can act
A chef's diary from a country under siege. With recipes.
1

February 2022

Global politics, a carrot dish, and little-known conditions involving the senses.
Protests past and present

January 2022

If the problems are structural, what should the response to the individual be?
1
Toxic workplaces, thwarted visas, and other unresolved things
2
Louise Bannon and her vision of what bread can be
3

December 2021

A moment, between press conferences, to ponder what's next for julefrokost and beyond