Saveur Magazine

 
 

Tomorrow I will be starting an internship in the test kitchen of one of the top food magazines,Saveur magazine. From what I know at this point, the magazine receives recipes from many different sources for each issue. These recipes sometimes need to be tweaked here and there before they are published so that they are appropriate for home cooks and also that they meet the magazines standards. I will be testing the recipes and sourcing ingredients that are submitted and in some cases, multiple times. Obviously, I will know more once I start. But I look forward to sharing the recipes, tips and experience here, to the extent that I am allowed, as I did while at FCI. And although I am not permitted to share the details (I had to sign a confidentiality agreement), I will also be recipe testing for the Amateur Gourmet's cookbook over the course of the next year. If you haven't read his book or blog, I highly recommend checking them both out. Stay tuned!

Eye In the Sky

    Apologies for the lack of entries lately, a lot is in the works. I hope you'll stay with me, many posts are coming. In the meantime, here is something to tide you over. Love him or hate him, Time magazine writer and blogger Josh Ozersky does have access to most every big name chef in New York. In this video from his personal website, Josh sits with Daniel Boulod in his "skybox" office above the kitchen at his flagship restaurant Daniel. With a bird's eye view, Daniel explains how his classic French brigade kitchen works. 

Ozersky has caused quite a stir lately after being called out by Village Voice critic Robert Sietsema about a piece he wrote on Time's blog. Whatever your opinions about that, this video is still pretty damn cool.

    If you're interested in what's being called "Ozersky Gate" here is the low down.Or here.