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||Joe is a graduate of The Culinary Institute of America and The School for American Chefs at Beringer Vineyards. He has also studied at The New School in New York City, and Le Cordon Bleu in Ottawa and Paris.
He is formerly co-owner of Cafe Cosmos, and has been chef at numerous Buffalo restaurants. He has also worked as culinary educator. Joe is currently kitchen manager of the Lexington Whole Foods Co-operative Market (http://lexington.coop)
In addition to being longtime columnist for Buffalo Spree and Artvoice, Joe has been a regular contributor to other local and national magazines, including Chef Magazine, The National Culinary Review, and cheftalk.com.
His areas of interest are culinary history, bread making, and ethnic foods, particularly those of the Mediterranean region.
Joe is a member of the American Culinary Federation, The International Association of Culinary Professionals, and the Association of Food Journalists. Read more of Joes writings at his blog about urban simplicity at
JackBlack's Recent Activity
Bread: A Baker's Book of Techniques and Recipes (Second Edition)
reviewed by JackBlack 2/8/13 at 10:38am
How To Make a Really Good Loaf of Whole Wheat Bread
written by JackBlack 5/4/12 at 9:14am
Vita-Mix 1700 Turbo Blend 4500 Countertop Blender with 2+ HP Motor
reviewed by JackBlack 2/23/10 at 7:06pm
Plain Pretzels Recipe
Pizza Margherita Recipe
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