Best of the Blog: Ask a Chef?
A lot of people have questions about restaurants and being a chef. That's natural! People are curious creatures. Fortunately, I have answered many of these questions somewhere in the blog at some point.
- Why does food cost money? More importantly: why is my tofu $17?
- Why did I get seated at that particular table? Why can't I have that other table?
- Should I go to cooking school?
- How do I become a chef?
- Why are so many restaurants going out of business?
- How can I make my food prettier when I cook at home?
- Does parsley serve any useful purpose at all? (SPOILER ALERT: yes.)
- What is a silpat? Why should I own one?
- What's the best way to open a wine bottle? Trust me, there is one best way.
- How does a dish on the menu come together?
- What Dirt Candy can teach the world about being small.
- Smoking or non-smoking? It's easier than you think to be a smoker.
- Brussels sprouts. What's wrong (or right) with them?
- What's the best street food in the world? Toronto hot dogs, of course!
- Let us now praise crystallized ginger.
- Here's what it's like when a chef who cooks vegetables participates in a meatball contest.
- Why don't people like vegetables? It's kind of complicated, actually.
- You know who really hates vegetables? Charities that invite you to cook them.