The corporate side of cooking: Interview with Emery Whalen

The corporate side of cooking: Interview with Emery Whalen

One of my favorite things is talking to "food people." When you think of food jobs, you usually think about the people preparing the food – whether executive chefs, sous chefs, line cooks, pastry chefs or bartenders. Maybe you also think about the waitstaff, or the host who graciously shows you to your table. But there's a whole other side to the culinary world: The business side.

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More New Orleans nutrition with Molly Kimball (part 2)

More New Orleans nutrition with Molly Kimball (part 2)

In part 1 of this interview with nutrition expert Molly Kimball, we covered daiquiris, gluten & guilt, among other things. And in the week since posting that, I've received a lot of feedback from people – most notably about Molly's refreshing dietary philosophy, the interesting world that is New Orleans, and questions about the appearance of part 2.

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New Orleans nutrition with Molly Kimball (part 1)

New Orleans nutrition with Molly Kimball (part 1)

Now more than ever, you are what you eat. Food used to be a simple matter of sustenance. Now it's part of your identity. Are you eating local? Gluten-free? Paleo? Are you a vegetarian? A flexitarian? And nowhere is food more intertwined with cultural identity than in New Orleans. City o' seafood & spice – and sugar, if pralines and king cake are any indication. New Orleans cooking is about tradition, flavor & fun. And in a city whose one-word food motto might be "indulge," I began thinking about how nutrition specialists fare in such an environment.

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