By Scott Mechura EBS Food Columnist Much like any person in a leadership role, being a chef requires certain skills (both inherent and learned), intelligence, talents,...
By Scott Mechura EBS Food Columnist In previous columns, I’ve written about how the general public loves cooking competitions; how we almost treat them like sporting...
When little becomes big By Scott Mechura EBS Food Columnist Earlier this winter I wrote about Prostart, a high school program through which students can learn...
By Scott Mechura EBS Food Columnist Mise en place is a French term used in kitchens for decades that translates to “put in place.” The phrase...
By Scott Mechura EBS Food Columnist A chef’s world is often filled with challenges. But mentoring the young people of today about the prospects of becoming...
Custer Gallatin National Forests starts forest plan revision EBS STAFF The Custer Gallatin National Forest has undergone big changes since its forest plan was drafted more...
By Scott Mechura EBS Food Columnist A chef’s day-to-day grind can get monotonous. We create and prepare great food and experiences, but one of the most...
By Scott Mechura EBS Food Columnist I believe in continuing my education. Sometimes that means reading a book, other times it may involve driving to Missoula...
By Scott Mechura EBS Food Columnist Most of my friends know I love quotes and aphorisms. I love funny ones that make people laugh at just...
By Scott Mechura EBS Food Columnist An elite catchphrase, “farm-to-table” was once reserved for a small group of pioneering chefs and restaurants to describe the short...
