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.

Rao’s Meatballs

Rao’s Restaurant in NYC is perhaps best known for its Lemon Chicken, a dish that recently inspired my friend and co-worker, Annie Petito, when developing her “Skillet-Roasted Chicken with Lemon Sauce” for Cook’s Illustrated. ...more

Lemon-Herb Sformati

When I first started planning for Mother’s day brunch this year, I thought about whipping up some Eggs Benedict, a perennial favorite with most moms. ...more

Lemon Posset

I had never heard of posset before until my friend and co-worker Annie Petito developed this recipe last year for Cook’s Illustrated. It’s dead simple to make, and quickly became one of my all-time favorite recipes from the test kitchen. You can enjoy it anytime, but I find it particularly welcome this time of year as it’s light, lemony essence just seems to shout SPRINGTIME! ...more

Lamb Curry

It seems like its been years since I cooked a lamb curry, so long in fact that I’m afraid I’ve long lost my go-to recipe, and had to do a quick on-line search for this one when my wife and I both had a craving for the dish over the weekend. ...more

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
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