Chef Greg Baker

12/01/2023

I haven't updated anything here in a long time, but I found this video in the wayback machine and thought it might be fun to revisit it. How to smoke ice cream.....

03/13/2022

Got nothing against strawberries, but I get more excited about strawberry onions every spring. The difference between an onion only a couple hours from the field and those that you find in the grocery store is night and day.

04/15/2021

More menu testing today. Polpettini and fagioli. Something tells me I’m into something good.

04/14/2021

Been fighting with this recipe for over a week. “Perfect” is an unattainable illusion, but you can find “really, really damn good” on the journey.

04/05/2021

Working on the glamorous stuff, today. Testing for a client. Now we wait for 18 hours.

03/21/2021

Sunday afternoon cookout. W/

01/30/2021

Winter Swiss Chard.

01/30/2021

Ever wonder what all the little nubbins on broccoli are?

01/30/2021

Mustard flower.

01/30/2021

Florida winter purple cabbage to the horizon.

12/10/2020

I talked to some very insightful folks about where upscale restaurants might be when this pandemic is over, The After Times.

Viewpoints vary. I wrote about them, here......

https://www.foodandwine.com/fwpro/fine-dining-future-predictions

Chefs mull some possible scenarios for post-COVID fine-dining restaurants, but the data might tell a different story.

09/16/2020

Even though I'm not in the direct production area anymore, I won't stop promoting sustainable fisheries. I fear that humans are becoming the voracious, consumptive, alien society that so many Sci Fi novels featured as the destroyers of worlds.

The recent easing of tuna protections in the Gulf of Mexico and fishing restrictions elsewhere in the Atlantic Ocean may be contributing to rapid and widespread declines for one of