A quiet introduction

I'm here as a cook, a professional, and a scholar. This blog is where I delve into the ways in which food and those who work with it influence the world, a concerned eye on the cutthroat ways of the professional kitchen and restaurant business.

Also included from time to time, will be culinary text reviews, simple recipes and home cooking tips, as well as analyses of techniques and tools, posted as I research them, buy them, test them, etc.

Now, I'm reasonably sure that others are already doing this. That doesn't worry me. What I expect is simply that any readers come here with an open mind. This being because despite the upsurge of public attention to food and foodservice, there are endless ways in which the public tend to be misled. I'm not going to be needlessly cruel, but I'm not going to sugarcoat things either.

I know a lot about home cooked food, restaurant food, and about the down-and-dirty side of restaurants; and while I might be guilty of tearing into the occasional fast food burger, I do not do so happily.