We get it: a sharp paring knife is a godsend. Corkscrews are great. And yes, that space-age tool is really cool looking, but would any chef actually pick that up and use it?
If you’re a chef, chances are you’re in love with the high-def gloss of a new white plate, the crinkle of wrapping material being unpacked from a box marked "delivery"
Tucked into the side of the mountain and looking out over the great expanse of Seoul is Poom Seoul. Like its chef, Young Hee Roh, the restaurant is defined by its style.
There once was a pastry chef in Brooklyn who had this problem—every Fall her restaurant’s owner would burst into the kitchen with what he thought was going to be the next hot holiday item on the
