Fall Drop 1.0 | 2017

Fall Drop 1.0 | 2017

You’d think making something as ancient as a wooden spoon would be simple. We sure did. All I wanted to do was make a quality wood spoon for cooking. Something heavy with some weight to it with a nice diameter handle and a tapered end to assist in plating whatever you’re stirring. As it turns out we spent over a year testing sample after sample...
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Marcel Vigneron | The Wolf Pack | Plant Based Cuisine & Top Chef Drama Queens

Marcel Vigneron | The Wolf Pack | Plant Based Cuisine & Top Chef Drama Queens

Marcel Vigneron is from a small island off the coast of Washington. He was inspired to cook by watching his mother and started working in restaurants while still in high school. It wasn’t until a post high school trip to Europe that he developed a true appreciation for the culinary arts. Upon returning, he enrolled in the CIA in New York and b...
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Doug Rodrigues | Sacrifices Made, Fake Drama & Fine Dining in Boston

Doug Rodrigues | Sacrifices Made, Fake Drama & Fine Dining in Boston

Doug Rodrigues came up in cooking the hard way. He worked his way up under tough chefs that taught him the skills and discipline needed to succeed. Rodrigues started working in restaurants at 14 in order to pay for his skateboards.  At the time, he had aspirations to make the trip to California and become a pro skater. By 19, he had graduated f...
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Ryan Lory | Failure, Redemption and Success Through Cooking

Ryan Lory | Failure, Redemption and Success Through Cooking

Ryan Lory is Executive Chef of the acclaimed Charlie Palmer Steakhouse in Midtown Manhattan. Ryan’s story emphasizes the dedication needed to succeed in this industry. It also illustrates that overcoming hardship frequently leads to greater opportunities. Adversity breeds success – an important truth anyone going through a difficult time in li...
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Dan Mackenzie | Hard Times and Fine Dining in New York City

Dan Mackenzie | Hard Times and Fine Dining in New York City

Dan Mackenzie grew up on Long Island. Exposed to the kitchen at an early age he fell into the trade as a result of not having a direction in life. Since entering the kitchen he not only developed a passion for food and cooking but also learned the intestinal fortitude that’s needed to succeed in it.  His story takes many twists and turns on th...
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