Paul G. Suplee CEC, PC III is a private chef, college professor, writer, photographer & blogger who breathes food.
Active in the professional food service industry since 1983, he has worked in a number of locations across the United States. Paul now teaches adult students near Ocean City, Maryland after an interesting four-year career as a high school teacher.
No disrespect to the food stylist world or that of the food writer, but what you see and read from him, love it or hate it, is what you will get at his table. No blowtorches, no crisco-ice cream and no molasses in place of natural glazing, either in photo or word.
Stone fruit, or fruit that has a stone or pit, refers to peaches, plums, nectarines, cherries, mangoes, coffee, and much m...view all
Armed with a 1954 Sabatier high-carbon French chef’s knife, a few pairs of tongs, and a ton of food, I set off to cook a...view all
Running through the gamut of ideas recently, I recalled a website recently visited for Rosendale's Restaurant, headed by R...view all
By the time that I had been cooking in professional kitchens for twenty-two years, there was one thing that I was never ab...view all
During the winter months, I find that pears are some of the best fruits for adorning the dessert table. It is a tumultuo...view all
Sometimes my wife and I don't agree on food. For me, the stinkier the cheese, the better. To her...view all
When the holidays approach, people typically buckle down and decorate, cook, clean, and if they have a g...view all
As I look out my kitchen window into the back yard, I reflect upon gas prices, our new President, the cost of everything i...view all
Alas, I feel the urge to once again wax poetic on food, as my body aches from fourteen hours at work. Upon sitting at my ...view all
“The theory of the preparation of an omelette,” quipped Escoffier in his 1902 treatise Le Guide Culinaire, ‘is both ...view all
I love stale bread. As most people know, as long as it is not moldy, it can be put to great...view all