by ryandunn | Feb 16, 2017 | Uncategorized
It’s one of the great dilemmas facing many young chefs during their careers. To work in a free standing restaurant or move into one of the big 5 star hotels? There are numbers of positives and negatives that come with both careers. I think that both sides should be...
by ryandunn | Feb 15, 2017 | Uncategorized
For many chefs (myself included), there comes a time when you must know when to stop. I’m not talking about quitting cooking I’m talking about the creation of new dishes and the thinking behind food. There is a level of maturity or confidence allowing some chefs...
by ryandunn | Dec 3, 2016 | Uncategorized
THAT GUY Remember when you first started trying to understand wine, the sommelier told you what you were tasting and you believed every word he said. It wasn’t until you built your own palette and started understanding more you realized everyone was...
by ryandunn | Sep 30, 2016 | Uncategorized
DEATH IS A MESSY BUSINESS In the words of Alex Atalla, death is all around us in the kitchen, eating really is a life and death situation. There is rarely a plate on the dinner table that didn’t start with death, but at what point did we forget our meal was once...
by ryandunn | Sep 30, 2016 | Uncategorized
What, Italian food is the best? What about the French? What about the Nordic movement? What about everything that is happening in Spain and Peru? Yeah, yeah I understand how you feel but if you are really honest with yourself and remember some of the most pleasurable,...
by ryandunn | Apr 11, 2016 | Uncategorized
This is not another romantic story about a boy who grew-up looking over his grandma’s shoulder as she folded the last soft egg whites into a chocolate soufflé. Nor is it a blog about growing up with a burning desire to chef. When I was a kid I wanted to be a...
