Visiting the legendary French Laundry, in 2000 when it was only 6 years old.

from the archives of The Monterey Herald Column, Chef Todd gives perspective of all jobs a restauranteur holds.

As promised in my last newsletter, which was a while ago… I know… Let’s talk Mustarda. Not just the Italian word for mustard, it is way...

Thyme to sort through the spice cabinet! I like to mark a date on the calendar to do a little cleaning out of the spice cabinet and get...

This list generally consists of things I want, things I love and this year things I sell. Self serving as this may sound, we have a lot...

Several weeks, heck, months ago, I was talking with a guest who asked about bones for bone broth. Unbeknownst to me a local chef was in...

Yes, of course, I like sweet and salty food combinations, don't we all? It’s no mistake that salted caramel everything is available. And...

Pork Picnic & Rhubarb BBQ Sauce with Apple Radish Slaw Recipe below... Are you one of them? Do you feel less than sufficient when you’re...

Dry Aged Beef vs. Wet Aged and “Why do you hang your meat?” Two questions I get regularly, let me see if I can give you a quick, but...

Hey there, its Mrs. Chef. Something we've been working on for YEARS....is finally live. cheftoddfisher.com I am not usually in the author...

I have been craving Gumbo for weeks now, SO, I am making Gumbo! Truth be told, I was planning it for the celebration that is...

I am asked regularly “how did you become a chef”? So I thought I would take you on the fast forward version of the journey a young eager...