Oui, Chef

In an effort to combine my passion for cooking, with the values and skills I’m trying to pass on to my five kids, I have developed, “Oui, Chef - The Chronicle of Teaching My Kids How to Cook” (http://ouichefnetwork.com/), which is a food blog that exists as an extension of my efforts to teach my children a few things about cooking, and how our food choices over time effect not only our own health, but that of our local food communities and our planet at large. By sharing some of our cooking experiences through the blog, I hope to inspire other families to start spending more time together in the kitchen, cooking healthy meals as a family, passing on established familial food traditions, and perhaps starting some new ones. 
As a classically trained chef, and a father of five, I believe I bring a rather unique perspective to the task of preparing a family dinner. While living in France for two years, I graduated top of my class, and earned “Le Grande Diplôme” from Le Cordon Bleu, studied also at The Ritz Escoffier and Lenôtre cooking schools, and completed the course offerings of the famed L’Ecole du Vin du Bordeaux. That experience not only gave me the skills to create some challenging haute cuisine dishes, but more importantly, a deeper understanding of the important role food has in connecting families, and a mastery of basic “technical” cooking skills that puts me so at ease in a home kitchen, that I am free to dedicate much of my time there to teaching my kids. As much as I love to flex my haute cuisine muscles from time to time, I find my greatest reward in working with my kids to put healthy, delicious, and approachable food on our family table, night after night. 
The mission of “Oui, Chef” is to encourage and assist other families in their efforts to do the same.

Super Bowl Wings

These tasty wings are a mash-up of two great recipes from work, a baked chicken wing recipe from my friends at Cook’s Country, and a killer sauce developed by my CI teammate Andrea Geary for incredible Korean Fried Chicken Wings. ...more

Gateau Breton

This little creation of mine was published in the January-February Cook’s Illustrated Magazine, and marks the first “sweet” dish that I’ve developed since working there. I first encountered Gateau Breton (Brittany Cake) years ago when living in France, and was smitten from my first bite. It’s a simple yet pretty cake, rich in butter, and with a texture that lies somewhere between shortbread and a poundcake ....more

Union Square Bar Nuts

I know you’ll find this hard to believe, but there are days at work when I struggle to find something decent to eat. ...more

Pecan Sandies

As has been our custom for about 5 years now, my sibs and I exchange cookies at the holidays rather than shop for store-bought gifts. ...more

Savory Granola

This savory, “Korean” granola is inspired by a post for a Thai-Spiced Granola I saw recently on Food52....more

Parmesan Frico

It’s been a busy few weeks at work while we prepare to film the 2017 season of Cook’s Country TV. ...more

Caramel-Pumpkin Tart with Hazelnut Crust

As much as I love a good pumpkin pie, when my wife requested a “pumpkin dessert” to serve at a dinner party we had last weekend, I found myself...more

Chile-Cumin Lamb Kebabs

In my experience lamb is a polarizing meat, people either love it or hate it. ...more

Mushroom Farrotto

On a cold and rainy weekend like we’re having here in the Northeast, there can hardly be a dish more satisfying than this Mushroom Farrotto. ...more

Garlic-Curry Chicken Thighs with Yogurt Sauce

Rich in flavor, tender and moist, and practically impossible to overcook; when we’re not roasting...more