I agreed to be the Chef Advisor for the Gourmet Society at the CIA, an amazing honor to work with some of the best and brightest students. We planned to demonstrate preparing pesto with a mortar and pestle and also with a food processor-then evaluate them both side by side. We all suspected that the food processor would aerate the pesto, possibly the heat generated would be a problem- One student brought in a molcajete, the traditional mortar from Mexico, made from volcanic rock used for grinding spices, making salsas, moles, etc... I'm not sure this was the preferred mortar and pestle to use, these days I often use a marble mortar and pestle and make small batches. The 'mortar and pestle' pesto was much more delicious than the food processor version at the CIA that day.

I was born to sauté... I remember thinking this and smiling when I finally made my way up in the kitchen brigade to the Saucier spot. I loved the pulse of the kitchen, working the saute station with a dozen sauté pans on the flat top, delicious stocks and mother sauces held hot in the steam table and carefully prepared mise en place so I could make delicious meals for the customers... one order or two at the time. Everything was cooked with love and respect.

I remember my days working as chef/manager for food service cafeterias. People loved muffins for breakfast! We used dry muffin mixes or large tubs of various, premade muffin batters; scooped the batter into muffin tins and made dozens of mini, regular and large sizes daily. I love topping the muffins with garnishes like oats, chocolate chips, streusel, nuts etc... Morning Glory was my favorite, I bet I baked thousands of muffins in my five years at Gardner Merchant! I think my 'go to' muffin is a delicious, corn muffin grilled with butter on a plancha-New Jersey diner style!

I remember learning to make an emulsion sauce for called Rouille at Le Cirque. It's one of my favorites! Rouille is a delicious, classic French garlic mayonnaise served with bouillabaisse, a famous, French fish soup. I was taught to use EVOO, saffron, garlic etc... and cooked potato in the recipe. Other famous emulsion sauces include aioli, vinaigrettes, dressings, etc...

Biscotti translates to 'twice baked' and apparently was a popular snack for Roman soldiers since the biscotti lasted for days without getting stale. I read Christopher Columbus had biscotti stored away on his voyage to America... In Tuscany, biscotti and vin santo is considered by many to be a perfect pairing. I enjoyed this combination at a cafe in Florence years ago... I love dipping crunchy biscotti into a cup of strong black coffee. 

The Classical French cooking segment during the CMC exam was extremely difficult for me! Although the format changes slightly from exam to exam, I was required to prepare C onsommé Florial; a baked, Dover Sole course and Roasted Lamb chops with pistachio forcemeat for 10 people-with appropriate sides and sauces. It was probably the hardest day of the 10 day exam for me. I sourced frozen peas (fresh peas were not in season) for the consommé and completely forgot to use them as garnish for my soup! I barely passed that day and managed to totally annoy one of the nicest CMC evaluators... never a smart thing to do! But I still love preparing and eating delicious consommé-great satisfaction when it comes out crystal clear.

I think my favorite cobbler was a recipe I developed with Chef Joshua Mackintosh for an ACF student chef competition. We used raspberries, blueberries, strawberries & dark chocolate chips for the filling. It was delicious. Josh came in second place... hmmm \I'm not sure I agreed with that evaluation! hahaha

Often when I'm fishing, people catch bluefish or skate and throw them back. I always run over and ask to keep one or two. Bluefish are quick and easy to fabricate and a delicious dinner to prepare when I get back home from fishing all day. I prefer simply dredging in seasoned flour and frying pieces in olive oil & butter mixed together. Perfect with cold beer or white wine!

My first professional cooking job was as the poissonnier at Le Cirque in Manhattan. Occasionally the Chef asked me to make fried fingers (goujons) of flounder family meal. Being right out of culinary school, I set up the normal mise en place for standard breading; a tray of sifted flour, eggs and breadcrumbs. Chef came over and taught me the quicker method... flour the seasoned fish in a bowl, add eggs to the floured fish (same bowl) and then breadcrumbs (same bowl). (one bowl and a fraction of the time)! To this day, that’s the method I use to make crispy, fried goujons-these photos are with bluefish fillets Junnie and I caught.

I see fisherman fillet their fish, discard the head & frame! They're amazing at catching fish but have little experience fabricating or cooking the beautiful, fresh fish they get. I'm very interested in sustainability & respectful when I take a fish. I cook from head to tail... that's where the tender, 'chef' cuts are... cheeks, head, on the bones etc... which is perfect for salads, pasta, rice and this frittata. The first time I ate this frittata, I actually thought it was crabmeat!

One of the more challenging classical seafood dishes I know of requires fabricating a whole fish in to perfectly even darnes, trussing the darnes and then gently poaching in a Court Bouillon. While the darnes are still quite hot, the pin bones need to be pulled (they are on a diagonal), the butcher twine needs to be cut away, the skin needs to be peeled and the seafood must be plated without breaking... and served piping hot with Sauce Hollandaise & boiled, tourneed potatoes. I repeatedly practiced this dish for the CMC exam with a whole salmon... quite the challenge!