Patrick Parigi
What It's Like to Stage at One of the Best Restaurants in Copenhagen
In the two weeks I spent staging at Amass, I discovered that chef Matt Orlando has found a happy medium with his team members, who want to improve both themselves and the restaurant as a whole.
How I'm Bringing New Nordic Cuisine to the Navy
The military is known for mass feeding and not for fine dining, but as a Navy chef, I'm bringing in more fermentation, home brewing, and foraging. A lot of these Admirals have never seen that kind of food in the military.
