Medium RawReview by a Frienemy

This review can’t begin without the kind of disclosure that reveals even more than I know to reveal.  Kitchen Confidential annoyed me when I read it.  I was grudging.  The guy could write—this fucking hack cook.  Annoying.  He could really write.  Not only was I...

So You Wanna Be a Chef— by Bourdain

[Note: Shuna, aka eggbeater, has covered this subject well and honestly in many posts, notably the culinary school question.  I address it in the intro to the new paperback of Making of a Chef and on my FAQ page. But when I read Bourdain’s take in his most...

Photographing On Textured Surfaces

We love to see texture in our photographs—so why do so many food photographs have the food sitting on shiny white plates? Because that’s what restaurants use? Because that’s what we have at home? I’ve been doing the photographs for Michael’s...