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.
When I make a salad, or anything for that matter, and as I am eating it, what come to mind are the things that could have ...view all
You have probably heard the locution of having Champagne taste on a beer budget. But what about a beer that arrogantly tou...view all
Spring is sprung, and nothing speaks truer to the pre-summer soul than lamb, the ubiquitous meat source of infinite Easter...view all
I would truly be remiss of my duty of annoying my faithful readers if I did not beat the drum of food’s travel v. region...view all
No party is complete without an artisanal cheese board. Luckily for home cooks, and thanks to the popularity of media ou...view all
A couple of months ago, I visited a comprehensive organic store and purchased pure blue agave sweetener, a low glycemic it...view all
At least I know that someone enjoys these articles. Week in and week out, our dog, Sadie, has an intuition for which dogs ...view all
How can you not like deviled eggs? I salute these delicious mo...view all
I have always known that salting eggplant and cucumbers was good practice for parmesan and cold salads, respectively.
I love stale bread. As most people know, as long as it is not moldy, it can be put to great...view all
“The theory of the preparation of an omelette,” quipped Escoffier in his 1902 treatise Le Guide Culinaire, ‘is both ...view all