Rants

So you want to own a restaurant....

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

Pork Chop recipe using a delicious pantry item, Mustarda!

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...

Its that Thyme of year

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...

Chef Todd's Gift Giving Guide for the Foodie or just that friends that loves to cook!

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...

What is it...stock or bone broth??

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...

Yuzu Koshō, the salty-sweet combo adding a new amazing flavor to your New York Steak

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...

Performance, preparation and patience - Grilling Season has begun!

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...

WET VS DRY? - your perfect steak!

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...

Official welcome to ChefToddFisher.com

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...

All about GUMBO!

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...

The "How" of becoming a Chef

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...