A Chef's Perspective

Home
Notes
Archive
About

February 2026

A public letter to Lisa Dunbar
My last post on my experience working for free as a chef has, of course, met some criticism. Most notably, by the comment from my former employee, Lisa…
 • Christian F. B. Puglisi
Working for free?
I have been on a stage twice, and I have hosted hundreds of "stagiares". This is what it is.
 • Christian F. B. Puglisi
Fastelavns-boller - The (almost)traditionalist version
I suffer from severe "original recipe disorder," which means I just must modify any recipe I find, somehow always feeling that I know better. This is my…
 • Christian F. B. Puglisi
The Art is in the Spoonful
In defense of our taste buds and why culinary artistry doesn't need billionaires, projections, or a scriptwriter.
 • Christian F. B. Puglisi
Why is the Worlds most Creative restaurant asking for permission to be art?
First takeaways from the Convergence Symposium 2026 by Alchemist
 • Christian F. B. Puglisi

January 2026

Believe it or not, I am on Youtube
I’ve started a YouTube channel.
 • Christian F. B. Puglisi
Koan ** : A Copenhagen Favorite
There’s something special about watching someone you once worked alongside come into their own and create something that surpasses what you might have…
 • Christian F. B. Puglisi
Current chances of opening another restaurant? 2%
Last week, I appeared on Euroman’s podcast “Arbejdstitel” (Working Title), where I talked about my years at El Bulli and Noma, about starting and…
 • Christian F. B. Puglisi
My lessons from 48 hours in Galway, Ireland
Ireland is not shite.
 • Christian F. B. Puglisi
My top 5 cookbooks of historical relevance
As promised in my earlier Instagram post, I wanted to share my top five books in the three categories that I mentioned.
 • Christian F. B. Puglisi
© 2026 Christian F. B. Puglisi · Privacy ∙ Terms ∙ Collection notice
Start your SubstackGet the app
Substack is the home for great culture