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Anything in general.
Reflections Upon 2012
I had a relatively productive 2012. My thoughts on balancing classwork Continue reading
Christmas Dinner
Merry Christmas and Happy Holidays everyone! Continue reading
Chartier
Eating habits of the French vary greatly from the American style of eating, which may answer the question as to why French people are so slim. In addition, a review of some of the food at Chartier, a traditional French brasserie. Continue reading
Claus & Mini Magoo’s Muesli
At Claus, a hip breakfast spot in Paris, France, you can buy healthy, organic muesli, pastries, and a variety of dried fruit such as figs. Continue reading
Setting the Table
In Setting the Table, Meyer articulates not what makes him such a great restauranteur but a successful CEO of a food service company. Meyer, who brought us restaurants like Union Square Café, Shake Shack, and Eleven Madison Park, emphasizes the importance of hospitality when providing others a service or product. He divulges a handful of tenets, which, if followed correctly, can lead to a loyal following behind a brand and stable, long-term growth of business. Continue reading
Gabrielle Hamilton Visits Yale
Gabrielle Hamilton, author of NYTimes best-seller “Blood, Bones, & Butter” visits Yale, and I got a chance to talk to her. Continue reading
Yale Final Cut 2012 – “Top Chef”
An account of Yale University’s Final Cut cooking competition from the perspective of a competing student. Continue reading
Finding a Routine
Finding a routine in college is struggle, but one worth going through. Continue reading
Siggi’s Icelandic style skyr yogurt
I never really liked yogurt, especially plain ones. Eventually though, I developed a taste for them and am now a huge advocate of Greek yogurt. Continue reading
Food Roundup: July 4-10, 2011
Nathan Myhrvold’s sales pitch TED talk; Smithsonian highlights Modernist Cuisine; GM Salmon faces legislative hurdle Continue reading