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“Ratatouille” History

In the 1980s, Chef Bernard Loiseau devoted himself to cuisine & pleasing his guests. His cooking style gained in popularity and he became known for his refined cuisine & deglazing techniques. He pioneered this trend, in order to intensify flavors. His culinary work focused on concentrating flavors while reducing the use of fats & sugar. 

In the movie “Ratatouille”, the character Chef Gusteau dies of sadness after losing a Michelin star only to return as Remy the rat’s imaginary friend. The movie was based on a Chef Bernard Loiseau. His signature dish was ratatouille. Loiseau was one of the most famous chefs in France until 2003.

The word ratatouille is derived from the Occitan ratatolha (traditional French Provençal stewed vegetable dish) & is related to the French expressive forms of the verb touiller, meaning “to stir up”. From the late 18th century, it merely indicated a coarse stew.

Ratatouille (Confit Byaldi): a play on the Turkish dish “İmam bayıldı”, which is a stuffed eggplant. The original ratatouille recipe had the vegetables fried before baking. … His recipe, Confit bayaldi, differed from ratatouille by not frying the vegetables, removing peppers and adding mushrooms.

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Seasoning Debate

When to apply salt & pepper is a common seasoning question. Some chefs like to salt a steak well in advance of cooking, even up to 24 hours in advance. Others chefs salt right before cooking. The main drawback of seasoning in advance is that salt applied to the outside of the steak tends to pull water from the center of it onto the surface. If the steak is seasoned well before it is cooked, it will necessarily be less juicy. Any steak you hold in the refrigerator, salt or no salt, is going to lose juices overnight.

If salting right before cooking, let the steaks sit at room temperature for 30 minutes, sprinkle both sides & the edges generously with Kosher salt & freshly ground black pepper. Press the salt crystals & pepper granules into the meat. 

Another seasoning debate relates to black pepper. One school of thought suggests that applying the pepper before cooking can cause the pepper to burn while you cook it, imparting a bitter flavor. Followers of this school suggest grinding pepper onto the steaks after searing them or right before serving. In theory – black pepper could burn, but eliminates peppering midway through cooking as the pepper granules might not stick to the meat. Find the right cut & cooking style. Enjoy! #chef#restaurant#cooking#menu

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Forbes Editorial on Sitram Cookware

Honored to be written up in @ForbesLife by Lauren Mowery. As an expert in drinks, travel and food, she reviews the benefits of cooking at home during the Covid-19 pandemic with @sitramusa professional cookware. Celebrating Father’s Day with special savings on premium cookware and cooking at home.

#chef#fathersday#cooking#cookingathome#dad#cuisine#fathersdaygifts#kitchen#eating#giftguide#foodies#father#food#lifestyleandleisure#taste#restaurants#hospitalityForbes @laurenmowery @wineenthusiast #covid19


Sitram cookware is the professional choice by Master Chefs & Michelin Rated Restaurants.

Sitram cookware is the professional choice of master chefs and a favorite for discriminating home chefs.  Collections are curated from regions in France known for world-class cooking. Classic French design, high quality raw materials, and superior craftmanship make Sitram cookware a chef ‘s “go-to” pan.  

Products are constructed of 18/10 stainless steel and feature a thick clad base for fast and evening heating.  Securely riveted handles add durability for cooking.  Sitram pans feature non-reactive stainless steel, a non-drip pour rim and are NSF rated.  Sitram products are oven and dishwasher safe.

Sitram stainless steel pressure cookers offer four safety features and one hand easy open/close glide system.   Pressure cookers come with a steam basket for heathy cooking. Pressure cooking inspires better food choices in 70% of conventional cooking time. These products also double as a stockpot!

Sitram products offer affordable luxury for home chefs who enjoy the pleasure of cooking.  


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