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The first part of my career was spent working with some of the best chefs in America learning the classical approach to cuisine. After about 10 years a shift in thinking began to push me in a new direction, which is when Mark Miller and I met (Mark is one of the patron saints of new world cuisines).
This is Chef Brad, the creator of this site. Leave me a comment about the site, what you liked, did not like, was it helpful and the like. You may contact me with any Information you may have. Don't forget to check out my blog and forum for further discussions.
I created this website to document my study of food. Though a work in progress, it has forced me to organize all my notes, photos and tid bits I have written. It has also forced me to translate the information that’s in my head and on my palate into words. This always has helped me get clear about what I know (and don’t know). It’s easy to go and eat food and but to really start to understand the reasons why things are done a certain way takes some thought, sacrifice and study. The world of cuisine is massive and only until I got away from the “white table cloth” mentality did I really begin to get an understanding, albeit small. After all my perspective is from the anthropologist and the cuisenaire. Most food writers are neither.
These restaurant picks are not meant to be a definitive guide but rather a personal document. It’s not my fault if any given restaurant is no longer in existence or is it my fault if you have a bad meal. That’s the way dining goes. The variables in the food world are large and it’s often a wonder that food gets to the table at all so when you do have a good experience be thankful. For the most part the selections are cuisine/country specific. For example-except on the odd occasion I would never recommend a Japanese restaurant that is not in Japan. I also try not to recommend establishments that everyone already knows or that have been featured on all those travel and food shows. Only on a few occasions do I dissuade a few establishments-not much to gain from that.
Click on a country under my portfolio for a brief overview of that countries culinary landscape.