A chef has two wives.

Three, if he has one at home too.

But at work there are two: his sous chef and the general manager.

The GM-chef relationship is an interesting one. It’s unlike the

I devoured seafood as a kid growing up in San Diego.

Even when my friends labeled fish as “yucky” and “gross” I happily indulged. Sadly, I developed a severe shellfish allergy around 10 years old that has limited my seafood consumption to only fish ever since. But before that…

How many chefs have truly put their time in?

In the hot, humid corner of the kitchen where the dishes never stop coming, everyone always needs something from you and the cooks drop off pots so scorched they look like they have been smoldering in a wildfire for months.

I know a few who have. But not many.

The dish pit. The heartbeat of the kitchen. The most…

It’s cold and wet.

The smell of braised meat and stock cooling circulates via forced air.

Cases of juicy, red, ripe strawberries stacked tall begged to be pilfered.

Tears stream while icy condensation…

Merriam-Webster defines The Witching Hour as, “the time late at night when the powers of a witch, magician, etc., are believed to be the strongest.”

For the first chef de cuisine I ever worked with, it meant 4:30 p.m. Exactly one hour before we…

It is no secret that restaurant kitchens will hire just about anyone. Don’t feel like you fit in with the rest of society? Neither do we. Welcome!

It doesn’t matter where you came from, the color of your skin, whether or not you went to college, if you’re an ex-con, on drugs, sell drugs or are Mother freikin’ Theresa, they’ll take you.

There is one caveat though…