So part of being the slightly neurotic blogger that I am is keeping an eye on what searches brought people here. Sometimes they are very specific searches. In those cases I stop and think, “Did I answer that?â€Â For some I am convinced that I not only answered the question, but did so thoroughly. For […]
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Dr Strange Salmon
or: How I Learned to Stop Worrying and Love Genetically Modified Salmon Earlier this week I posted a link to a story regarding the AquAdvantage genetically modified salmon. In the days since, I have become fascinated by this concept. I have consumed dozens of articles on the topic and several related topics. I have also […]
Ranch Dressing and Why We Love It
When Escoffier defined his five mother sauces, he did so based on a proud culinary tradition that dated back to Careme and others. These were flexible sauces that stood the test of time. Fortunately, he could not predict how boring the average consumer would become. In most modern chain restaurants the mother sauces would be […]
Regional Barbeque Styles
As a rule I attempt to be unbiased in my writings on this blog. When I express a controversial opinion I try to balance it out with a contrasting opinion. The advice I give on serving comes solely from my experience, testing, and observation. Opinions just convolute the message and make it less applicable for […]
About The Author
David Hayden was born and raised in Kansas City, Missouri. He took his first serving job in 1996. Since that time, he has worked for over a dozen different restaurant companies. He has held both hourly and salaried positions at independent and corporate restaurants. He has waited on over 100,000 guests and trained hundreds of servers. He has been named "Best Server in Kansas City" the last three years by the local weekly paper.