How can we define the Mediterranean as a unified geographical unit? Is it possible? This is a question I have spent a lot of time
Learning to cook produces a lot of waste. Questions of sustainability pushed forward in my thoughts last week as I gutted, prepped and cooked fish
My first week of culinary school at Ducasse Education has left my mind spinning and my feet throbbing. Adjusting to a new type of work
It is time for the next chapter! Today I leave Boston for Paris. I will be taking a 2-month intensive culinary course at Alain Ducasse’s