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cookingcookingcooking 09/14/2004 06:37 PM Megnut megnut.com/2004/09/from-geek-to-chef This is a GrokNews Entry: (what is grok?)cookingGrok Headline matches for cookingMany don't eat their own cookingMany don't eat their own cooking 05/23/2004 07:56 AM SiliconValley.com May 23 2004 11:43AM GMT The Thermochemical Joy of CookingThe Thermochemical Joy of Cooking 06/01/2004 05:41 AM Food Network superchef Alton Brown is part MacGyver, part mad scientist. Welcome to his lab. By Rebecca Smith Hurd, from Wired magazine. Sysco Still CookingSysco Still Cooking 04/26/2004 02:42 PM The food distribution giant posts another strong quarter. Cooking For EngineersCooking For Engineers 09/10/2004 03:48 AM cookingforengineers.com "Cooking For Engineers""Cooking For Engineers" 09/11/2004 02:49 PM Cooking with MySQLCooking with MySQL 11/21/2002 08:14 PM Paul DuBois has selected sample recipes from the hundreds you'll find in his book, MySQL Cookbook. In this first in a three-part series showcasing these sample recipes, find out how to interpret results from summaries and NULL values and how to identify duplicates in a table or record. Cooking with ApacheCooking with Apache 12/23/2003 08:06 PM The recently released Apache Cookbook contains over 100 solutions to problems that webmasters, web administrators, programmers, and anyone who works with Apache have come upon at one time or another. This week we've excerpted sample recipes from the book that contain solutions to problems with virtual hosting, highlighting PHP source, and enabling WebDAV. The Gestalt of CookingThe Gestalt of Cooking 06/01/2004 02:10 PM SRHCB 10K Retrospective Mamma's Own CookingMamma's Own Cooking 06/17/2005 07:22 PM Cooking Under Fire on PBSCooking Under Fire on PBS 04/11/2005 07:51 AM Finally, a reality TV show I can get into! On April 27, Cooking Under Fire will premiere on PBS. Tracking 12 finalists plucked from the country's restaurants and culinary schools as they embark on a coast-to-coast cooking competition, this documentary-style series will bring viewers behind the scenes and into the kitchen. Each week, the aspiring chefs face intense cooking challenges, difficult deadlines, and the heated pressure of working against the clock. In order to survive, they must combine their kitchen savvy, unique style, and skills of organization and creativity to serve the judges a winning meal.Contestants who fail to perform will run the risk of being "86ed" -- taken off the competition menu and sent home. But success will bring them one step closer to the ultimate culinary prize: a chef position in one of restaurateur Todd English's Manhattan restaurants. Michael Ruhlman -- who you may recall is the author of some of my favorite books (see my The Soul of a Chef review) -- will be one of three judges in the competition. It should be good since I've really enjoyed every PBS reality show I've seen (Frontier House, Colonial House, etc.) I'm looking forward to it! Cooking with PerlCooking with Perl 10/28/2003 11:08 PM The new edition of Perl Cookbook is about to hit store shelves, so to trumpet its release, we offer some recipes--new to the second edition--for your sampling pleasure. This week learn how to match nested patterns and how to pretend a string is a file. Check back here in the coming weeks for more new recipes on using SQL without a database server, extracting table data, templating with HTML::Mason, and more. Cooking by analysisCooking by analysis 04/11/2005 11:12 AM Cooking for Engineers - "Have an analytical mind? Like to cook? This is the site to read!" Keller on cooking and successKeller on cooking and success 12/19/2004 03:21 PM There's a great interview with my hero Thomas Keller at Epicurious.com. In particular, his musings on passion and community echo my feelings and experience with food. (Interview questions in bold): One of the great things about bistros, and not just about bistros but about cooking and dining in general, is the sense of community. Do you feel that?It's a real social interaction, whether you're cooking or whether you're eating. You have to feel comfortable in your environment. In the restaurant, we enjoy doing what we're doing together. That's really one of the wonderful things about being in a kitchen environment where there's a common vision and a common goal and a common respect for what you're doing. It's like nothing else, it really is.And that passion translates to the food?You have to be emotionally attached. I cook because it fulfills something inside of me, satisfaction, gratitude, making somebody happy. It's all wrapped up in those emotions, and eating should be the same. I understand in modern society we can't always be emotionally connected to what we're eating and what we're doing, but there are those moments when we have to sit back and appreciate it and say, "Okay, this is that moment where I'm just going to relax and have this event." At the end, Keller closes with one of the best things I've ever heard: "I think one of the true meanings of success is creating a memory for somebody." Also included are menus, a cooking demo by Keller, and a video tour behind the scenes at Per Se all accessible from this page. I really need to start saving for a Per Se visit. Spicy cooking around the worldSpicy cooking around the world 07/20/2004 06:26 PM spicy cooking in my belly! Cooking up a digital futureCooking up a digital future 08/31/2004 04:37 AM The future kitchen gadgets that could make life easier in the kitchen, say MIT researchers. Cooking spam at ComdexCooking spam at Comdex 11/18/2003 08:58 PM Dozens of companies at the computing trade show are showing software, services and hardware designed to stem the tide of junk flooding e-mail accounts. Some questions and answers about cookingSome questions and answers about cooking 09/25/2004 11:33 AM Folks have written asking some questions about how I'm making the transition from geek to chef, and rather than reply individually, I thought I'd do a little public Q & A to share with all. I am curious what steps you took to make the change. You're cooking in the kitchen of a good restaurant? When I first arrived on Nantucket I met the owners of Fifty-Six Union through my aunt. Over the course of the summer, I talked with them about my interest in cooking and spent some time hostessing during August. Peter, the chef, recommended that before I head to culinary school, I spend six months working in a kitchen to see if I really wanted to do it. So I asked him if I could work in his kitchen, and he generously said yes. And yes, Fifty-Six is a good restaurant, and Peter is a graduate of the CIA. [H]aving spent my formative years slaving away in a hot kitchen for my parents' Chinese takeaway, I can't imagine what on earth you like about it! I like the energy of the kitchen, of being on my feet and being active. I love the way I get consumed in what I'm doing, almost lost. Last night I looked at the clock and it was 7 PM, a little while later (it seemed) I checked again and it was nearly 10! I'd just been in the moment, making salads and apps and desserts. I love the short life-cycle of a kitchen day. Unlike a software project that takes weeks to months to years (to even never!) to complete, in the kitchen the order comes in, you prepare it, and it's gone. By the end of the night, the "project" is over and the battle is won. I love the satisfaction of making something people enjoy. I made an apple tarte tatin for last night's dessert special. I plated an order and thirty minutes later, the server told me, "They loved the apple tart and were raving!" I love doing lots of things at once and figuring out the most efficient way to do it, and I love to be under pressure and make it all happen and get it right. I love sending out a perfect plate. I just wanted to ask how you got into cooking.. did you need to take any formal training, or was it primarily on the job? did you take a pay cut? I've always loved cooking and baking, ever since I was little. During college I always had food service jobs (made ice cream, worked in a pie shop on Cape Cod, etc.) and learned some skills there. And I've just been a passionate home cook, reading and learning as much as I could from doing and watching Iron Chef and other cooking programs. I've realized that I knew more than I thought and also that I have a long way to go. And yes, I took a pay cut. Cooks with no professional experience do not make the same salary as software engineering managers with 10 years experience. If you have further questions, feel free to write! Obviously I have less time for posting than in the past, but I'll try. And soon too, a post about my first impressions... Wired 12.06: The Thermochemical Joy of
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