Posts by Matteo

I love making pulled Duck with Cranberry Wensleydale Crumbles and Caremelized Red Onions for staff meal on occasions.

Perhaps modify your recipe to work within the constraints. Omit the veg that turn to crap and add some stable alternatives. Succotash has many interpretations. Another option may be to "roll" cut them (alternating cuts of 45...

Been young once and thought I had it all figured out. Even worked for some Chefs that were so called "inferior". While I was better ability wise, I was pretentious about it just the same. There are a lot of hacks in every...

Sorry, forgot to address your question on Oregon. I spent 4 years in Astoria and found an awesome food culture in Portland, Or. And in Seattle, Wa as well. Not overly expensive to live in Oregon and Portland is a very cool town. Good luck.

Any place where there is a steady influx of tourists if steady work is your objective. Otherwise, explore regional styles, such as Southern California, Maine Coast, New Orleans, etc. A few years ago I was approached by a Club Med...

It is worthwhile to learn the fundamentals of French cuisine, but keep in mind that they are not the only great food culture in the world. The most valuable asset in the kitchen is your common sense. In the beginning, I would not worry...

I happened to be on the west coast when the Old Man came down. Sad day indeed to see the demise of one of our greatest northeastern icons. Thanks for the welcome Mezzaluna and I look forward to being here.

...from New Hampshire. I am a chef for a fine dining restaurant in the lakes region of central NH. I look forward to the exchange of all things food here.