Chef John Foster: Ginger is more useful than you think — from gingerbread to syrups, soup to sauces
Did you know that Queen Elizabeth the first was the genesis of the gingerbread man? She commissioned that little “cakes”…
Chef John Foster
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Chef John Foster: Chestnuts roasting by an open fire — but can you figure how to make them taste good
I’ve always been a curious person, probably what makes it easy for me to be a cook. I’m always asking…
Chef John Foster: Use apples of course, but take a moment to consider the pear, the forgotten fall fruit
The mention of fall and winter fruit conjures images of apples, pumpkins, and cranberries. Fruit vibrant in both color and…
Chef Foster: Finals approach and nerves and dread, but as professionals, every day is ‘finals’ day
Talk about stress, culinary finals are upon us beginning today through next week. The reality for some of my students…
Chef John Foster: Holidays are hectic, make it easier on yourself by using leftovers wisely (eat well too)
Pay no attention to the hype surrounding the holidays, turn your phone off, light the holiday candles, and curl up…
Chef John Foster: Holidays are coming, holidays are coming! No one’s really ready — so, keep it simple
The holidays are coming fast and furious for the next month and a half, and I’m not ready. I like…
Chef John Foster: As empty nesters, eating habits change — more veggies, more variety, eating out
At last, peace in the house. Both boys gone to make their way in the world, leaving us (without counting…
Chef John Foster: Really, Christmas is coming; so is different way of cooking, eating, enjoying ‘comfort’
Christmas is coming!! No really, it is. I heard my first Christmas music this week and some of my neighbors…
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…
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: Don’t just wonder about the strange things you see at the market, try them
Ever wonder about some of the strange things you see at the market? The odd little basket of this or…
Chef John Foster: Pumpkins are coming, pumpkins are coming! Mostly not excited, but let’s try soup
The pumpkins are coming and with them all sorts of recipe and menu ideas to incorporate pumpkin into your October…
Chef John Foster: Life moves on with change of seasons and so come chilis, stews and roasts
And just like that the gateway to the summer slams shut. No, it goes out not with a whimper but…
Chef John Foster: Cooking is art and will always need a human touch, despite the advent of cooking robots
I just finished reading an article about robots making food and I must confess that I’m a bit freaked out….
Chef John Foster: Loving two jobs (teaching, owning restaurant) means work is always on the mind
As I write this, Sullivan University is on break. I find myself at a loss for what to do as…
Chef Foster: On college trip with son, we discovered while food can be great — service really matters
It isn’t often that I get a chance to sit and observe from the other side of the kitchen door….
Chef John Foster: Late summer, early fall offer the perfect opportunity to kick up the heat in the kitchen
Hard to remember that a few weeks ago I was writing about cooler weather and the change of seasons. It’s…
Chef John Foster: Rain, rain, rain — puts a wet twist to farm-to-table eating but we have to adjust
The rains have been coming fast and furious for days now, somewhat against what most August weather is like in…
Chef John Foster: Aw, pumpkins already; seasons wane but summer’s vegetable variety will be missed
I saw my first pumpkin of the season in a neighbor’s front yard and the realization hit me that fall…
Chef John Foster: Slow down, stop, reset; embrace the career or walk away? As a chef, find the balance
There comes a time, in every school quarter, when the culinary students slow, and then stop. Some reset, some stagger…
Chef John Foster: Trying all kinds of options for making the most of watermelon and cantaloupe
I’ve never been much for the watermelon, cantaloupe buzz. It starts to build this time of year, like the cicadas…
Chef John Foster: Peaches, peaches, peaches — grilled, roasted, baked, poached (and fresh) are great
I blame it on the canned peaches of my childhood, the soft grey masses of syrupy, sugary fruit that tasted…