Are you a home chef?
Do you do most of the cooking for your family?
Are you struggling with old, worn out equipment?
Life is hard for the home chef. We love to cook and to prepare good, healthy meals for our family and friends. But sometimes we feel frustrated.
It’s hard to know what to do because there are so many different options.
What are the best posts and pans for the home chef?
What about knives? Do you need really good ones? Or really expensive ones?
Which knives are the best? How often should you sharpen your knives?
When is it time to replace old pans?
How do you know what’s right?
For the home chef, good equipment will definitely improve your skills in the kitchen.
That’s where Chefs Dreams comes in.
It took me about 10 years of birthday and holiday gifts to finally get a good quality set of pots and pans. You don’t need to wait so long. We can help you find and evaluate your different choices.
We are constantly searching for the best quality items. We are also sensitive to try and fit them into your budget. there are a lot of crazy gadgets out there and some of them are pretty neat. But our mission is to help you evaluate some of the best items to help you improve your skills in the kitchen and make you a better chef.
A Brief Biography:
Worked with Harry Blackstone at Magic Island in Newport Beach, CA in the 1980s
Sat between Jane Pauley & Gary Trudeau at the premiere of his play “The Great
Communicator” in Santa Monica
Had a cameo appearance in one of the ‘’super chicken’ episodes
Trained as a wine snob at both Robert Mondavi and Schramsberg vineyards
Cooked from the white house to Colorado Mining Company in Denver to Rose Cafe in Venice beach.
Met Gary Hart at a fund raiser in Montana
Met Mel Blanc (voice of Bugs Bunny) at a dinky airport in Allentown, PA and took him home to a party at my house. He was a big hit!
What’s this site about?
It’s about a lot of things
It is overwhelmingly about Cooking, Tools & Technique for
Beginners and Intermediates.
Getting feedback on my work from you.
Discussions on basic and not-so-basic techniques.
There will be sections on cutlery, cookware and occasionally on other
Tools that can help in the kitchen of the home cook.
Knives and all about sharpening them (which have somehow become
a subject on which I frequently get asked for advice) How to
choose and how to use.
There will, also, rarely, be recipes here. But they will tend to be very technique driven.
And they will tend to be far more about the how than the what – with the goal of teaching you to improve your skills in the kitchen, create your own recipes and tweak other people’s, and become a more confident and successful cook.
How to cook better. That is, taking a beginner or advanced beginner to good quality.
Mostly this will be (more or less) French technique and (more or less) American food. But only mostly, more or less.
Why? Because i don’t live in Japan.
Recipes for this, that and the other.