I went on to become a pretty good cook, sailing through sauces and pastas (and, I must add, placing third in my culinary class). But I never entirely recovered from the idea that fancy soups - restaurant-worthy soups - were somehow beyond my reach, best left to real chefs and, in the case of consommés, best left to Frank Ruta at Palena.
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StarChefs Boston 2024 Panel Discussion
At StarChefs Boston, there’s excitement about the changing food scene. Emmanuel…
Key Takeaways from NJ FoodTech 2024 Panel Discussion
One of the most engaging sessions at NJ FoodTech 2024 was a panel discussion on…