Welcome to In The Fire

Baptism by fire is a concept that many of us–both in and out of the kitchen–have experienced personally. The professional chefs who write these articles love the challenges and thrill of learning, creating, teaching, and sharing practically everything culinary. They're not throwing sparks; they are standing in the fire--and loving it. Whether you are a professional chef or would like to become a chef or just enjoy the art of food and cooking, we hope that In the Fire will inspire you.

Food Trucks: The Latest Craze in the Cooking World

Catering trucks and street food don't have the best reputations. In the past, you could count on food trucks to serve up suspect tuna salad on stale white bread with limp lettuce and coffee so strong it could strip the paint off your car. Today's trucks, however, take a much different approach.

From Restaurant Failure to Culinary Success: How the Recession Is Redefining the Food World

There's no question that opening restaurants has been difficult over the past year. The balance of who is going to make it versus who's going to fold has many chefs contemplating their futures.

Organic vs. Local. Which is Better?

One of the top ethical questions in the cooking world today centers on how we should nourish our bodies. In a world where more and more of our food is industrially produced using chemical enhancers and pesticides, many have turned to an organic diet.

The Wildly Straight Facts about Farming Salmon

In order to make smart choices regarding salmon consumption, you need the facts about farmed and wild salmon.

Eight Ice Sculpting Secrets for Making Memorable Art

Ice sculpting has become a multi million dollar industry. From buffet accents to individual serving dishes, it's come a long way baby! Years ago brides looking for swans and hearts for their weddings were the bulk of our work. Now our clients range from Aerosmith to ZZ-Top.

Beneath the Sugar Coating

If you've been paying attention at the grocery store lately, you've certainly noticed that the shelves in the sugar section have been inundated with new products. The recent barrage of granules, crystals, flakes, and powders has made it challenging to distinguish one sugar from another.

Food-borne Illness: Tips For Playing It Safe

Food-borne illnesses are on the rise, but are often preventable with proper knowledge.

Chef Rethinks Restaurant Concept in Down Economy

The current economy presents challenging times for the restaurant business. Chef passions, visions, and livelihoods have or could be changed based on the actual dollars being spent dining out. I can say, first hand, I've had to reevaluate how I do business.

Molecular Gastronomy: New Cooking Techniques with Familiar Food Flavors

Imagine an orb shaped dish brimming with fluorescent orange foam is placed in front of you. As you place the spoon on your tongue, the foam vanishes leaving behind nothing more than the essence of fresh, sweet carrots lingering in the back of your throat.

Lessons from the Kitchen: Planning a Tasting Dinner

I invited a very select group to come for a tasting dinner---with the only dialogue being where the inspiration for each dish came from. I wanted to make it clear I was not out to impress anyone, simply to let the food speak for itself. Here's a play-by-play guide to planning your own tasting dinner.