By Scott Mechura EBS Food Columnist “Old Mother Hubbard/Went to the cupboard/To get her poor dog a bone/But when she came there/The cupboard was bare/And so...
Peril lurks behind every stove By Scott Mechura EBS Food Columnist A restaurant kitchen can be responsible for some of the most pristine, sublime, delicious food...
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 A smartphone is many things. At times it can be a tool, at other times a toy. It’s even a...
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...
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 Some time ago, I wrote about food TV, and what it’s done to bring chefs into the light. From the...