Pho is actually really simple to make, but I wanted to breakdown what I've learned from my mom, and many iterations of trying to replicate her version. I wouldn't say this recipe is traditional or authentic. I'd just say it's good. Having eaten pho a dozen times and a dozen different ways, all over Vietnam, I can only say there are good and bad preparations of this dish, but no official one that rules them all. 

As my last days at Palantir were dawning, I didn't want a big send-off or a party to celebrate my departure. I just wanted to cook alongside my beloved team one last time. The perfect opportunity came up when my Pastry Chef, Jenna, suggested we do a chef's table for my family and friends. I've never been able to cook for the people I care most about in a fine-dining format like this, so for me, this was a huge deal. 

I love how I'm still learning new ways of preparing really basic cuisine from just about anyone. That's the great thing about classics like lasagna--everybody loves it, and everybody has their own personal take on it. 

Just remember these two phrases : 'eigo no menyu arimasu wa?' and 'osusume wa nandesuka?' which mean 'do you have an English menu?' and 'what do you recommend?' respectively. 

The kitchen team was invited to New York to assist with the holiday party for the Gotham office. This year's theme : sci-fi.

Here's Niki Nakayama, chef-owner of LA kaiseki restaurant n/naka, plating a selection of poetic dishes from her 13-course tasting menu and intimately explaining what kaiseki means to her

I'll admit, growing up in the culinary industry, I always saw Martin Yan as sort of a joke; a relic of early 90's cooking shows that spawned a series of pseudo-chef personalities that we see today. But I didn't give him nearly enough credit...

Here's a throwback to a Chef's Table Thanksgiving we did in 2012.

The Events team really outdid themselves this Halloween, namely, Abby Lukacs, who masterminded and engineered most of the set. 

Shane Alholm is one of our newest team members. This week, he contributed a tongue pastrami made from grass-fed waygu from True Grass Farms.

This week we embraced the fall season's color and flavors.

I learned something fundamental about traveling after my experience at Tempura Matsu, and that is, if you're completely dependent on guidebooks or travel sites, you'll miss out on so much. 

Rokurinsha's tsukemen is probably the most popular in Tokyo right now. If you've never tried tsukemen, it's a dipping ramen.

My sister and I didn't get to our AirBnB until 3 AM--we were starving. The only place open was a 7-11 down the street. 

Every summer, the kitchen team participates in sending off our interns with a very special gathering and dinner. This year, the theme was grad night. We were asked to do some portable familiar foods, and fancy it up a little. Here's our contribution:

Nihonryori RyuGin, No. 33 on the San Pellogrino World's 50 Best Restaurants list, is headed by bad ass kaiseki chef Seiji Yamamoto.

My current favorite comfort food from the Mom : crispy school prawns.

School prawns are small shrimp with sweet flesh and a very thin shell that crisps up very nicely when fried or sauteed.

I really respect David Chang, and the Momofuku brand, or more appropriately--empire--that he's built. His cookbook is one of the most approachable I've read, and is accessible to anyone even remotely interested in eating.

My Pastry Chef, and good friend, Jenna Ricks and her husband, John, throw an annual pig roast every year during Labor Day weekend.

This is the ultimate burger. For an 8 oz. burger, it's the lighest, heaviest burger you'll ever eat. This is due to the a technique pioneered by Heston Blumenthal of Fat Duck fame. This is how we do our version.

Ubuntu is closed now, but I never posted these pictures, so here you go.

I've been following the guys at Nordic Food Lab for about a year now. They work closely with Noma in research and menu development, and they've been working on some pretty radical stuff.

When I heard the Chef de Cuisine of French Laundry, Corey Lee, left to open up his own restaurant in San Francisco, I was really excited. I think we all were; us cooks in the Bay Area, at least.

While the bar was preparing our drinks, we were served the dessert course, which was an assault on all the senses. Each one consisting of only one or two bites.

This is a powerful story of his upbringing and his journey in becoming a Chef, although it can apply to any profession or passion. Read it, and be inspired.

Had a great ice cream sandwich at State Bird Provisions and couldn't get it out of my mind. The next day, while eating ramen, I had an idea...

I stumbled on this technique serendipitously. I was aiming for a flat-baked salmon chip, but it didn't work out as planned. Although, it ended up with a cool effect of looking like glass, it also tasted like glass, or at least, that's what it felt like we were chewing on. It was virtually unpalatable.

korean blt | bulgolgi bacon - bacon powder - cherry tomato - butter lettuce heart

Minibar is absolutely the best dining experience I have ever had--easy. Both food and drink were unparalleled.