I wrote about Ladurée for the winter 2016 issue of Bake From Scratch.
I wrote a piece on the collaboration between designer Martin Kastner of Crucial Details and chef Philip Tessier for the 2015 Bocuse d’Or competition, at which Team USA won 2nd place, for Plate in early February 2015.
I wrote regularly for Food Arts until it closed in 2014.
I covered Mesamerica, the Mexico City-based food conference, and its focus on street food, for the July/August 2014 issue, including a piece online available here.
Wylie Dufresne of wd~50 very deservedly won the June 2014 Silver Spoon Award. I wrote the accompanying story.
Chefs all over the country are succumbing to the primordial appeal of live fire cooking. I covered that in the May 2014 issue.
How has plateware evolved over the last 25 years? I wrote about that in the January/February 2014 issue, which also celebrated Food Arts‘ 25th anniversary.
For the December 2013 issue, I wrote about how conferences in Latin America blend contemporary and traditional cuisines, for example at Mistura in Peru and at the first Foro Mundial de la Gastronomía Mexicana in Acapulco.
I covered Seeds: Cultivating the Future of Flavor, the one-day conference hosted by Dan Barber at Stone Barns as part of the Basque Culinary Center’s International Advisory Council’s 2013 meeting in the November issue.
I wrote the June 2013 cover story of Food Arts on Katie Button, a chef who left behind a brilliant academic path to find happiness and success when she and her family moved to Asheville, NC and opened Cúrate, a traditional Spanish tapas bar.
The January 2013 issue of Food Arts features my piece on chefs and mixologists using edible evergreens in their dishes and drinks; here is the web version.
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The summer 2012 issue of Gastronomica features my interview of Daniel Humm, chef-owner of Eleven Madison Park and The NoMad in New York. Chef Humm, born and raised in Switzerland, received the 2012 James Beard Award for Best Chef in the US, and Eleven Madison Park received three Michelin stars the same year. You can read the full interview here.