A Chef's Perspective

Standing Orders

On clogs, standing and why nobody sits in a kitchen.

May 21 • Christian F. B. Puglisi

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Envy, Packaged in Admiration

I visited Kvitnes Gard and I was reminded of dreams, visions and failures of my own.

May 4 • Christian F. B. Puglisi

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April 2026

Am I still a progressive?

Or did the movement move on without me?

Apr 24 • Christian F. B. Puglisi

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“Want to get out of retirement..?”

Cooking at Esse for the Blackout Dinner

Apr 16 • Christian F. B. Puglisi

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March 2026

The Brigade

A system of order in a world of chaos

Mar 18 • Christian F. B. Puglisi

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Now what?

The accounts of physical violence at Noma in the NYT article are both shocking and appalling.

Mar 11 • Christian F. B. Puglisi

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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…

Feb 22 • Christian F. B. Puglisi

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Working for free?

I have been on a stage twice, and I have hosted hundreds of "stagiares". This is what it is.

Feb 20 • Christian F. B. Puglisi

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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…

Feb 16 • Christian F. B. Puglisi

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The Art is in the Spoonful

In defense of our taste buds and why culinary artistry doesn't need billionaires, projections, or a scriptwriter.

Feb 13 • Christian F. B. Puglisi

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Why is the Worlds most Creative restaurant asking for permission to be art?

First takeaways from the Convergence Symposium 2026 by Alchemist

Feb 4 • Christian F. B. Puglisi

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January 2026

Believe it or not, I am on Youtube

I’ve started a YouTube channel.

Jan 31 • Christian F. B. Puglisi

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