Author Archives: Chef Rena

A rant about ‘*** – Boards’

Having worked at high-end restaurants over the decades, I have had to make Charcuterie boards, Crudite platters, and even huge platters of Caprese on a stick. I have detested all of it. Currently, there are articles, posts, and pictures of … Continue reading

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That bread recipe

Chef Rena’s no-knead bread Usually there is a huge story about why something happens.  Let’s get to the recipe and technique. You will need:

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Wash your hands

Yes, this is another article/rant about keeping basic hygiene while the world melts down about Corvid-19. Because, evidently, no one knows how to keep things clean. Having been a chef for a few decades, I have seen things in kitchens … Continue reading

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Elegant does not have to be expensive

A few years ago, my partner and I did the cooking for a couple who were getting married.  We did the pre-wedding dinner, which was more of a party than a rehearsal dinner.  The theme for the wedding was a … Continue reading

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Guest placards that work

Catering is hard enough without having to do full sit-down plated, multi choice service.  We have all done it.  And, unfortunately, it can be a bear to keep track of all the allergies and choices. A few years ago, I … Continue reading

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A blast from my past

I am going through some of my old files and I came across the ‘instruction sheet’ I had made for the school staff regarding my domain.  I mean the kitchen.  Every kitchen is different.  From the layout to how the … Continue reading

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“… And it’s Gluten Free!”

There are many catch-phrases today in food marketing.  Some are very over-used to the point of being a joke.  I will see on my social network feeds at least one ‘food marketing joke’ every day, and the use of ‘gluten … Continue reading

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The worst side-dish, ever.

I am a writer as well as a Chef.  I do writing exercises to keep my mind fresh for all the things I do.  I picked up “642 Things To Write About” for the new year.  On the first page … Continue reading

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Picture of the day: Mirepoix

The French have a culinary formulae for the yummy stuff.  Mirepoix is the onion/carrot/celery base for most soups, stews, stocks…  Just about everything savory.  In the area around New Orleans, LA, the celery or carrots are replaced with peppers, for that … Continue reading

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Rena’s Granola Cookies

I try to have a few sweet things that I can cook easily available for the kids, and some of the adults.  Some times the healthy veggies are just too much.  I make at least one batch of these every … Continue reading

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