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I love New York. Nope, I don’t really care about why you don’t like the city because it’s got several things that are remarkable for me. In no particular order: character, family, friends, synergy, mad vibes and just crazy food all over. That said where am I going with the rest of this? I’ll let you in on some of my experiences I had on my trip there recently. So pull up a seat why don’t ya. Sorry, I’m all out of Andouille dusted popcorn and the coke is a little flat. Prosecc

Jose Maria – the Meal There have been a few times since becoming a chef that I can truly say I have had an enjoyable and memorable meal The suckling pig from start to finish, the kind that make you say…Great Meal!!! Two of which are birthday dinner a few years ago at Normans in Coral Gables, they are closed now another would be from a dinner I attended on a recent trip to Spain. It was in Segovia, Spain at the dinner reception for Law without Walls at famed restaurant Jose M

The tour guide organized a tour of the facilities in El Botin, oldest working restaurant located in Madrid, Spain for me the chef…I’m blushing like pink sea salt. I met chefs going about their morning business prepping for the start of lunch service. I feel as if I’m in a candy store tagged with bundled energy, I miss that sometimes. In this epicenter, pots are boiling, oven doors are clanking, meat is getting butchered, vegetables being peeled, monk fish is being expertly fa

Ok, I’ll not be hypocritical and say I don’t visit a few fast food chains every now and then. I’ll also say that I’m sometimes suspect of where most of the food comes. Face it, most of us are swift to ingest and devour with such unhesitant greediness without giving any pause as to where the food comes from. We must satisfy the whimsical growl of hunger pangs at the whiff of fat in the air. But alas, I shall not be critical less my house be burnt to the ground and then I shall