Welcome!

Hello and welcome to the Seasons journal. I want to use this space to communicate my love for cooking and eating in a healthy way. I’ve had the honor and pleasure to serve as a cook in some of the best kitchens on the east coast for almost two decades and because of that I feel I have an informed opinion on the subjects of food, flavor and culinary techniques. I’m no expert- I just know what I’m talking about. My career path has given me the opportunity to work alongside the best and most renowned chefs and restaurateurs in America. This in itself has been educational and its also allowed me to pick their brains and get recommendations- on late night dinner spots, the best knives for different tasks, and most importantly, to me, books! I look forward to recommending to you my favorite books and I’ll start with one that I read for the first time in 2002 (CE) when it was first published. Its called SALT by Mark Kurlansky. I bought my first copy at a shop on the Upper East Side of Manhattan called KItchen Arts & Letters and read it voraciously on the subway on the way to work and any moments of downtime, which are scarce and sporadic for a New York City line cook. It was, and still is, absolutely engrossing. A richly detailed history of an essential element that is necessarily taken for granted. I’ve gifted this book many times - it became clear that lending it out was a one-way transaction!