The Journal
Everything about my world that doesn't fit in a cookbook — technique, travel, hygiene, kitchen life, and the odd recipe along the way.
FROM THE CHEF
Thirty years across France, Canada, China and Southeast Asia — four kitchens, one question, and why this Journal exists.
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KITCHEN LIFE
Thirty years in professional kitchens taught me that the habits nobody sees are the ones that actually keep people safe. Here's what I still do, every single service.
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TRAVEL
More entries — on travel, technique, and life between two kitchens — arrive here as they're written.