Travel, Trends and Inspiration
Here’s where you can find Chef Steve’s latest recipes, articles, and probably what he’s making for dinner.
Tiny Seeds…Big Flavor
I think about food most of my waking time. It's my job. I am passionate about my profession, but also love shopping and studying ingredients from all over the world. I am fascinated with the ingredient itself, and how home cooks prepare it. But I find that there is a...
The Evolution of Meal Kits & Influence on Retail Prepared Meals
When make-at-home meal kits showed up in the marketplace a few years ago, I sort of poo-pooed them. I thought, why would people want to have someone else pick out and then slice or dice their vegetables? Over the past year, I’ve sampled several of the...
Chronicles of a Traveling Chef
When I left Whole Foods Market over ten years ago, I somehow knew that people would eventually want the kind of multi ethnic, plant forward cuisine that I have been creating for decades. I took a massive leap of faith when I left right after writing the...
22nd Annual Tastes of the World Culinary Conference
I was again honored to appear as a guest chef at the UMASS campus this week for the 22nd Annual Tastes of the World Culinary Conference. This is a conference which is limited to 350 chefs from around the country that are in charge of college campus dining. College...
Produce Goes Global
Look to regions like the Mediterranean, Southeast Asia and Latin America for flavor inspiration around veg-centric traditions The veg-centric movement continues to grow exponentially as chefs seek new ways to create craveability around produce-focused menu items. The...
Eating Negril
There’s a “food democracy” in Negril I’ve not found anywhere else on Jamaica. Perhaps that’s why this easygoing beach town is my sweet spot, the epicenter of everything culinary on my favorite Caribbean island. It’s the simplicity, the almost hedonistic environment,...
Great Greens
When you hear the phrase "cooked greens," do you think "cooked to death"? Do you envision a big pot of greens boiled with bacon, fatback, or ham hocks until the texture is mushy and the nutritional value long-gone? Not if I've ever cooked for you. Prepared the way I...