Deborah ReidinHeatedBigger Is Not Always Better When It Comes to ApplesSize has little bearing on interesting flavor — so why are they they global standard?Dec 5, 20191Dec 5, 20191
Deborah ReidinFood MusingsThe High Cost of Cooking for LoveIt makes me cringe hearing a chef advise young cooks to take to the stove for love, not money. I get it. Passion is the pilot light that…May 27, 2015May 27, 2015
Deborah ReidThe Value of a Chef’s Soul“My soul hurts.” That’s Richie Nakano’s grief talking. He’s mourning the loss of his beloved Hapa Ramen. Strange to say but when I read his…Apr 27, 2015Apr 27, 2015
Deborah ReidinFood MusingsAlways the Sous, Never the ChefI count my career blessings often. Some of my earliest are the lessons I learned in the restaurant where my career began: L’Escargot in…Sep 23, 2014Sep 23, 2014
Deborah ReidinWomen ChefsErasing Women from Culinary History“Some claim that men must be central in the curriculum because they have done most of what is important or distinctive in life or in…Jul 23, 2014Jul 23, 2014
Deborah ReidinWomen ChefsWe’ve Got to ‘Fight for Your Right’ at the StoveHow Young Women Become Executive ChefsMar 26, 2014Mar 26, 2014