I'm pretty sure I first encountered the chef obsession with cutting tape from the phenomenal cover letter that David Zilber sent to Noma back in 2014. (The hutzpah of his letter got him an interview and later a job at one of the best restaurants in the world, and he would go on to set …
Category: Cuisine
Trompe-l’œil à la Saint-Jacques: or How to Make a Multi-Course Scallop Meal without Scallops
Since I first learned how to cook by binge-watching all of Good Eats almost fifteen years ago, I've enjoyed coming up with creative cooking endeavors. More than anything, I like when there are specific constraints that require me to come up with interesting solutions. This began with early Lentil and Alphabet Challenges, although arguably the …
Chortles and Harrumphs 