Brian Smith
I have loved cooking since I was a little boy. While other kids watched cartoons on Saturday morning, I watched Julia Childs and Graham Kerr, the Galloping Gourmet. I read cook books instead of comic books, and loved going to the supermarket with my mother.
My first job was in hospital cafeteria, where I got my first introductin to professional cooking and food nutrition. I attended the University of North Carolina at Asheville. After college, like many graduates, I struggled to find a job. Eventually, I turned back to cooking, accepting a position at a local steak restaurant. There I was introduced to high volume cooking. I learned the importance of in house food production. Next, I accepted a sous chef position at a local Greek restaurant. Here I was inroduced to fresh local products and expanded my culinary knowledge.
Currently, I am working on a culinary website and spend my time reading cook books and researching regional and international cuisine.
Latest Articles
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Mousseline Sauce - Thick and Luscious
A mousseline sauce is a rich, creamy sauce that can also double as a sumptuous dip for prepared vegetables or cooked shellfish.
Jan 8, 2009
- Brian Smith
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Marsala Sauce - Classic and Rich
A Marsala sauce is one of the most classic culinary sauces that an at-home chef can learn how to make.
Jan 8, 2009
- Brian Smith
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Bearnaise Sauce - Sophisticated, yet Simple
Béarnaise sauce is a classic herbed butter sauce that accents any red meat or grilled vegetable dish.
Jan 8, 2009
- Brian Smith
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How to Make Hollandaise Sauce
Hollandaise sauce is arguably the most feared sauce in the culinary world. Even the most experienced chef can struggle to perfect the sauce's rich velvety texture.
Dec 16, 2008
- Brian Smith
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Greek Cuisine: Small Farms and Ancient History
Greek cuisine can be defined by its rich local flora, bountiful seas, and an ancient history that stretches from the beginnings of civilization.
Dec 12, 2008
- Brian Smith
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How to Make Homemade Citrus-Saffron Stock
A citrus-saffron broth is both a simple and exotic stock that can add a level a flavor to sauces, soups, and paella dishes.
Dec 5, 2008
- Brian Smith
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How to Make Avegolemeno Soup
Avgolemeno (egg and lemon) soup has origins in Greece, and is made by thickening a chicken stock with egg yolks and lemon juice.
Nov 25, 2008
- Brian Smith
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Portuguese Cuisine: Fresh Seafood, Local Produce
Portuguese cuisine can be defined by its abundant access to fresh seafood and its variety of spices derived from its historical trading empire.
Nov 23, 2008
- Brian Smith
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How to Make a Beurre Blanc
A beurre blanc is a rich, buttery sauce traditionally used on fish or chicken. Although sophisticated, this sauce is easy for the at-home chef to prepare.
Nov 19, 2008
- Brian Smith
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German Cuisine: Sausages and Beer
Due to a long history of localized governance, German cuisine varies greatly from region to region.
Nov 16, 2008
- Brian Smith
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