(Feb. 14, 2020) Unexpected company can cause complete havoc if one does not have a few recipes that can be prepared on the spur of the moment.

(Feb. 7, 2020) Years ago, I had the pleasure of befriending Mr. Nick BeLer, who co-owned the Prime Rib restaurant in Washington, D.C. and Baltimore.

(Jan. 31, 2020) If one were to ask me what is my culinary point of view, I have to admit I would be torn between two themes.

(Jan. 24, 2020) “Cooking is like painting or writing a song. Just as there are many notes or colors, there are so many flavors – it’s how you combine them that sets you part.”

(Jan. 10, 2020) Tacos, an international favorite, are tasty and easy to make. Tortillas, protein and accompaniments comprise this trinity of goodness.

(Jan. 3, 2020) The philosophy of possibility precludes existence and therefore is not in a state of actuality.

(Dec. 27, 2019) Christmas is over, but that does not mean it is time to relax as New Year’s celebrations are around the corner.

(Dec. 20, 2019) Certain dishes are synonymous with the holidays and bread pudding is a tasty example.

(Dec. 13, 2019) According to French poet, Leon-Paul Fargue, eating oysters is “like kissing the sea on the lips.”

(Dec. 6, 2019) What do you think is the most popular appetizer?

(Nov. 29, 2019) It is official, the holiday season has begun!

(Nov. 22, 2019) Thanksgiving is rapidly approaching and preparations are in full swing.

(Nov. 15, 2019) Days of running barefoot and biking to Rehoboth must be put to rest until spring decides to make its presence again.

(Nov. 8, 2019) There comes a time when homemade dishes simply surpass store bought products. Old fashioned apple butter is a perfect example.

(Nov. 1, 2019) Over the last few decades, chefs have witnessed a surge of extraordinary advancements.

(Oct. 25, 2019) Habitual actions are a sign of a willingness to accept monotonous routines without questioning their reason or purpose.

(Oct. 18, 2019) Memories come to the forefront as one stroll’s the path of chance.

(Oct. 11, 2019) October is here and days are embellished with vibrant leaves, chilly weather and growing anticipation for Trick-or-Treat day. 

(Oct. 4, 2019) Inspiration comes in many flavors and one should take advantage of every bite.

(Sept. 27, 2019) On Thursday, Sept. 19, I had the pleasure of doing a cooking segment with Lisa Bryant and Jimmy Hoppa for “Delmarva Life.”

(Sept. 20, 2019) ’Tis the season for body slamming and talking trash. Get out your coveted jersey and prepare to high-five your favorite team. Yes, football season is finally here.

(Sept. 13, 2019) There is no question shrimp is the most popular seafood.

(Sept. 6, 2019) Another successful season of children’s cooking classes has come to an end.

(Aug. 30, 2019) The massive rush to Ocean City is about to come to an end as vacationers bid adieu until the following year.

(Aug. 23, 2019) As the sun unwinds from a dazzling day, I decide to take a walk where I can be one with myself.

(Aug. 16, 2019) My path of intention peaks behind the tedious metronome of daily routines.

(Aug. 9 2019) “Wine is bottled poetry.” This quote by Robert Louis Stevenson is dear to my heart indeed.

(Aug. 2, 2019) Have the words “what if” ever crossed your mind?

(July 26, 2019) Who does not love cheesy, gooey, mile-high chicken nachos?

(July 19, 2019) Gastronomy is a field of many facets and limiting one’s education to cookery is a pity.

(July 12, 2019) The process of making a decision is based on calculated choices and personal preference.

(July 5, 2019) The art of entertaining takes much planning and every detail must be considered.

(June 28, 2019) There was a time when I would have never considered serving frozen seafood, but experience has convinced me to change my stubborn ways.

(June 21, 2019) Simplicity can be complexity in its fullest degree.

(June 14, 2019) If the thought of luscious French toast triggers one to a state of delightful bliss, get ready for a mouthful of sweet inspirations.

(June 7, 2019) The art of entertaining is a chance to pull back the curtain and allow guests to be part of your whimsical merriment.

(May 31, 2019) The process of education encourages the asking of questions and the understanding of how these uncertainties have come about.

(May 24, 2019) What is the actual reality when a chef presents his creation? More specifically, how does a chef perceive a particular dish at the moment of completion?

(May 17, 2019) If one was asked to describe and define a mushroom, how would you respond?

(May 10, 2019) Is a culinary masterpiece attainable?

(May 3, 2019) In order to justify a particular style of cooking, the notion of experimentation must come into play.

(April 12, 2019) Creative cooking is about thinking out of the box, so let us take a moment to deconstruct a popular presumption for further knowledge and comprehension.

(April 5, 2019) As the mighty month of March bids “adieu,” I cannot help but greet the anticipated spring with a friendly “bonjour.”

(March 29, 2019) Subordination is the act of giving someone or something less importance or power.

(March 22, 2019) There was a time when my thoughts wondered to tomorrow and today was just a passing fancy.

(March 15, 2019) Procrastination is the root of indolence and should be reduced if success is to flourish.

(March 8, 2019) You have just found out that company is coming and you are totally unprepared.

(March 1, 2019) There is little that shapes one’s culinary experience as profoundly and persuasively as creativity.

(Feb. 22, 2019) If you were to ask the question, “What is a chef,” most people would respond that it is someone who cooks.