By Scott Mechura EBS COLUMNIST In August of 2017, I wrote a column on what’s called ghost fishing. This is when fish and marine life get...
By Scott Mechura EBS COLUMNIST A restaurant kitchen can be an intimidating place. I’ve even seen some seasoned cooks walk in to certain big, bustling kitchens...
By Scott Mechura EBS COLUMNIST Every day of the year is for someone or something. From ferrets to kazoos. From cheese fondue to submarines. Everyone and...
By Scott Mechura EBS Food Columnist Hearing the accolades continue to trickle in over the late Charlie Watts of the Rolling Stones, I started thinking about...
By Scott Mechura EBS Food Columnist Being a chef is hard, plain and simple. I think I’ve painted a pretty clear picture over the years of...
By Scott Mechura EBS Food Columnist Food TV put us on the map. And by ‘us’ I mean, chefs, cooking and the culinary world. I’ve done my...
By Scott Mechura EBS Food Columnist To break my own rule and use a cliché: our industry is “dying on the vine.” And by that I...
By Scott Mechura EBS Food Columnist For years, maître d’ Ben Chekroun at New York City’s Le Bernardin has reined in new servers with his list...