There are those that love spending time in the kitchen and there are those that prefer to order takeout. For those bakers and ...

As I continued to age and move past my 50th birthday, it felt like it was now or never to take the African Safari of my ...

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I was then fortunate to work with chef Scott Hessel at Mustards & Punch. He was a Roux Scholar at the age of 19 and learning from him, observing his skills, gave me a taste for more high-end cuisine.