When Mark Schneider dropped out of junior college and went to to visit a friend in Cincinnati, he thought he was just going to hang out and experience a new city. Enrolling in culinary school there, he wasn’t looking for a life path, just a way to indulge his passion for good food and entertaining....Read more
For starters, Chef Christian Mailloux serves a canapé of smoked salmon and caviar, consommé a la royale, and an olive, celery and smoked almond plate. These are unconventional appetizers by current standards, but identical to those on the menu of The Redlands Inn a century ago. To celebrate the centennial of Palestine’s landmark structure, Chef Christian...Read more
When a young Gene Christiano headed west to find direction for his life, he found it not in the romance of the Rocky Mountains but in the kitchen of a local breakfast diner. Gene graduated high school in ‘91 in Dallas with no plan for the future. He enrolled in a landscape architecture program but quickly...Read more
Major League Executive ChefTo learn the career history of Chef Cris Vazquez, one need look no further than the built-in bookcases along the back wall of his office at Globe Life Park in Arlington, home of the Texas Rangers. His mementos, accolades and keepsakes include a row of bobblehead figures and jerseys of...