Hi, I'm Andy Broder
I’m a chef and I’ve been teaching people to cook since 1998. It was a small cooking school that I called a culinary studio (because cooking is an art and I wanted to focus on creativity and collaboration in the kitchen). Before that I was an attorney, which didn’t make me a happy camper… thus the change of career. We ought to think before using our mouths… before things go in, and before things come out. Food and conversation have a symbiotic relationship – they belong together. What better time to ponder life’s meaning than when cooking or eating. Thanks to the global supermarket a chef’s salad (and everything else we eat) probably contains a few “current events.”
I’ll be discussing what I cook, eat, and what I think about when I’m in or near the kitchen. Let’s hope it’s a bit of a bumpy ride!
