The Pro Chef Challenge

Sourdough Bread with big Holes and Translucent Crumb

Sourdough bread is an amazing thing. With flour and water we can create breads with a wide variety of properties simply by changing the proportions of the ingredients, the kneading technique and the resting time. Of course, there is a gold standard that many bakers strive for – a rustic loaf with the large holes and translucent…

The Secret of Successful Croissants

Croissants have been part of my French Cuisine repertoire for a few years now, but my greatest challenge has been to get the layers to separate just right. The key to perfectly crispy croissants is good quality butter, plenty of rest and creating 32 layers of dough. The layers in a croissant are created by first…

I have been cooking since I was 5 years old, constantly challenging myself to try something new or unexpected. I have learned to prepare an enormous variety of dishes from sourdough bread to gelato and sashimi to soufflé. To work in a real restaurant kitchen, however, I must go beyond simple preparation of dishes and master a much more challenging art.

Pro Chef Reading List

Reading is much a part of the learning process as the practical elements. Here I will list some books used in the Pro Chef Challenge. If you have any suggestions for good books, please let me know by leaving a comment! Recommended books Nose to Tail Eating by Fergus Henderson Bolognese Cooking Heritage by Barbara Bertuzzi…

My Journey as a Kitchen Ninja

The first person to refer to me as The Kitchen Ninja was a young, self-made piercing artist and fellow fire arts performer. At the time, I was 19 years old, trained bujinkan ninjutsu and lived in an apartment with very high shelves. To reach ingredients and utensils, I would clamber around the kitchen like a…