The guidance and training a chef receives within the kitchen – particularly during those early years – often dictates the tone of his or her career, from knife skills and spices to business acumen and demeanor. Whether cookbooks or creative bios, it is always referenced where a chef has worked previously, ripples that continue to flow for years to come. Particularly when it is a great chef – Boulud, Keller, Chang – it is exciting to see the evolution, the next generation of creativity emerging from the kitchens and training, ready to build on their own dreams.
It took everything I had not to devour the plate of octopus-shaped chocolate-covered cake bites when I first walked in to Monday night’s Foodportunity. With favorite Portland restaurants like Beaker & Flask, St. Jack, Serratto, and Lincoln, I had only paused for a small, early lunch in preparation of the plethora of dishes I knew […]