Richie Nakano’s opinion on the industry. - Your Signature Dish Sucks.

“So—18 ingredients?”

“Well, I mean, it’s just a list. I’ll try to simplify, but I was thinking—”

“Eighteen. It’s a lot. We don’t really do dishes like that. And Activa? Really?”

“There’s an epidemic in the restaurant industry of young cooks who’ve seen too many reality shows asking cooks for their “signature dish,” too many culinary schools that exist to help students define “their cooking style.” Before you know it they’re gone, taking the first job that offers an avenue to flaunt the latest recipe in the modernist tool kit. I can only imagine the dishes these “chefs” are dropping on their guests at the country club or hotel bistro.”

“Now when I interview cooks, I don’t talk about how great it is to work for me, how collaborative my kitchen is. Instead I offer this:

“We feed people here. A lot of people. You into that?”

Well worth a read if you are interested in the future of the craft and graft that is cooking.

You can find Richie on instagram user name linecook.

CHOW.

T+L celebrates the far-flung appeal of the ingeniuous simple invention: the sandwich.

To name a few,

• Ham and Cheese Baguette.
• Croque-Monsieur.

Travel&Leisure.

A handbook with all you need to know to keep the stuff in your refrigerator, freezer, and pantry in peak condition.

Such as:

How to Store Wine, Beer, and Other Beverages.

Real Simple has the complete guide.

Kesseböhmer Tandem Pantry by Häfele at INDESIGNLIVE.

Photo by Paúl Rivera.

Photo courtesy of Twenty Five Lusk.

Architecture Digest.

It’s easy and economical and tastes amazing. Melissa Clark shows how to make ricotta cheese at home.

The best thing about making your own Ricotta is you can add herbs and spices to the Ricotta and then bake it.

Diner’s Journal. Has the recipe as well.