Chef John Foster: So you want to be a professional cook — and then comes the culinary midterms
Culinary midterms arrived this week, darkening the mood of the students, just in time for Halloween. To say that some…
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Chef John Foster: Apples, apples, apples — so many ways to use and enjoy this great fruit
Last week I wrote about the strange and wonderful tidbits you can find in the corners and crevices of the…
Chef John Foster: Yummmm, nothing like fresh summer strawberries to tempt the tastebuds
The image of the strawberry, bright red, plump and glistening with morning dew permeates early summer like a beacon. It…
Chef John Foster: Change is in the air — and the kitchen; starting to think greens and noodle bowls
Don’t tell me that it hasn’t crossed your mind. Seventy degrees, light wind, warm sunshine, could it really be? For me it’s also…
Chef John Foster: Enjoy a special night out of course, but make family dinner your favorite routine
I would call it a lazy Sunday, but there is work to do. Meals have to be planned, food shopped for, and dinners…
Chef John Foster: Cruel time for the restaurant business, but embrace change to find success
Change, which seems to happen overnight in my industry, is still one of the least anticipated concepts that we deal with every…
Chef Foster: Really, 7 degrees? Cold and damp winter days call for . . .goulash of course, an amazing dish
7 degrees. Let’s think on that for a moment. What could I possibly fix for dinner that would wipe away…
Chef Foster: As the year slips away, consider a food resolution — try something new at least once a week
Time is literally slipping away as I write my last column of 2017. So many things to write about either…
Chef Foster: It’s holiday party time; be good to yourself by sticking with some tried-and-true favs
We’ve come to that time of year when people start planning and hopefully executing their holiday parties. Magazines, television shows…
Chef John Foster: Herbs, an acquired joy of cooking; used fresh or dry, they matter (though fresh is best!)
Let’s be honest here, no one expected snow to fall before Halloween. True, there wasn’t much in the way of…
Chef Foster: It’s the time to think about the versatile potato — and here are some tasty recipes
Cold and rainy, dark and gloomy, fall has hit the area in the form of chilly temperatures and heavy rain….
Chef Foster: Channel your inner Pilgrim by making creative recipes using seasonal pumpkins
Inevitably, sometime in October I will be pressed to write about pumpkins. I will talk about their history, the origins,…
Chef Foster: Soup may not be a cure-all, but it can still be a remedy for what’s ailing us
I’ve got the sniffles and a nagging cough. Not sure if it’s allergies or I’ve finally succumbed to a common…
Chef Foster: Preserving the sanctity of pasta, one of our oldest and most versatile culinary treasures
Mention the word pasta to someone and they may shrug their shoulders slightly. Yeah, they like it all right but…
Chef Foster: A well-stocked pantry will save precious minutes for your weekend cooking projects
When fall rolls around every year, we anticipate that after the kids are back to school and the days start…
Chef Foster: Step out of your comfort zone with fall offerings and experience a new level of eating local
The fall season in Kentucky can become a series of culinary acrobatics, twists and turns that jolt us out of…
Chef Foster: Food is the gift that truly keeps on giving — especially when it’s your birthday
I have a September birthday, middle of the month in fact. I feel a bit lucky every time it rolls…
Chef Foster: Raw?! Unlock the culinary range of your peppers through smoking or roasting
I just spent an evening smoking trays of banana peppers to put away for another menu change, and in doing…
Chef Foster: Sometimes taken for granted, the common potato has a prominent spot at the table
Last week’s column talked about the forgotten vegetables at the market, and in the midst of all the discussion about…
Chef Foster: Growers can provide knowledge, advice on the subject of forgotten produce of summer
Let’s call them the forgotten produce of the summer. The eggplants and kohlrabi, radishes and kale. Coveted by a few,…
Chef Foster: Bountiful supply of late summer vegetables leaves chefs with plenty of options
Summer solstice is long gone. Corn that’s knee high by the Fourth of July? Already past. Christmas is coming the…
Chef Foster: Success in the restaurant business comes when luck is combined with preparation
Luck can manifest itself in many ways. One can stumble upon it — when you least expect it you can…