Food Maker, Chef, and Traveling Diner
The type of chirashi that I’m used to is much different than the traditional Japanese-style dish that I had when I was in Japan, and the ones that I drool over in Japanese cookbooks, with lots of lovely expensive thin slices of fresh raw fish …
Sometimes great ideas just come to us. There we are, faced with a fridge full, or maybe not so full, of food and we decide there’s something that has to be done about it. Like the culinary super minds we all can be, sometimes things …
often find myself checking out the fridge because I’ve forgotten that I should eat something. I know most people don’t do that, but I think it’s the reminisce of chefdom which occasionally peak it’s head out of the shadows and stops me from eating even …