Word Eater

Wednesday, May 07, 2008

Movin' On Up

Well, sort of. It was recently brought to my attention that I never alerted all three of my faithful readers that I have picked up stakes an...

Wednesday, April 02, 2008

Where the Blackberry is Never in Season

Dear Miss Manners, "When dining, does one place one's Blackberry to the right of the plate, or to the left, near the salad fork?...

Friday, March 28, 2008

Depression (Era) Food

Yes, I know. The word of the hour is recession but, frankly, I don't know the difference. Nor do I much care, since I've never had m...

Friday, March 21, 2008

The Pavlova

Oh, it's Spring. What joy. In honor of this turning of the seasons, I bring you a light little piece of fluff-- the Pavlova. When I was ...

Thursday, March 13, 2008

Brenda's French Soul Food

My friend Mark, who knows about everything before I do, has been wanting to go to Brenda's French Soul Food for months. He planned to ...

Friday, March 07, 2008

Health Care Ordinance Infects Restaurant Industry

San Francisco restaurants are suffering from what Michael Bauer at The San Francisco Chronicle called "another 1-2-3 punch to their al...

Friday, February 29, 2008

Fish on Fridays

Why is this fish sweating? He isn't. Fish can't sweat. They don't have sweat glands. But he does look rather distressed. Why doe...

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About Me

Michael Procopio: I moved to San Francisco in 1995 to scratch a culinary itch. I have wandered down many roads since graduating from the California Culinary Academy in 1997: • Assistant pastry chef at a small-yet-charming restaurant in the Mission (or, more accurately, I assumed greater dessert-making responsibilities in direct proportion to my chef's pregnancy) • Behind-the-scenes cooking slave to Molly Katzen, Martin Yan and Jacques Pépin •Assistant food stylist on a number of cookbooks and a couple of commercials • Relieved to have been fired from my post as token male waiter at an overly-lauded hipster Italian restaurant. • Nearly went blind working under the flourescent lighting of the Center for Culinary Development testing recipes • Interned under Michael Bauer at the Chronicle (he was in Antarctica for most of my tenure. Really.) • Got pinned by the Court of Master Sommeliers •I am currently a professional waiter at a rather pleasant restaurant. Want to know more? Feel free to ask.

View my complete profile

About Me

Michael Procopio: I moved to San Francisco in 1995 to scratch a culinary itch. I have wandered down many roads since graduating from the California Culinary Academy in 1997: • Assistant pastry chef at a small-yet-charming restaurant in the Mission (or, more accurately, I assumed greater dessert-making responsibilities in direct proportion to my chef's pregnancy) • Behind-the-scenes cooking slave to Molly Katzen, Martin Yan and Jacques Pépin •Assistant food stylist on a number of cookbooks and a couple of commercials • Relieved to have been fired from my post as token male waiter at an overly-lauded hipster Italian restaurant. • Nearly went blind working under the flourescent lighting of the Center for Culinary Development testing recipes • Interned under Michael Bauer at the Chronicle (he was in Antarctica for most of my tenure. Really.) • Got pinned by the Court of Master Sommeliers •I am currently a professional waiter at a rather pleasant restaurant. Want to know more? Feel free to ask.

View my complete profile

About Me

Michael Procopio: I moved to San Francisco in 1995 to scratch a culinary itch. I have wandered down many roads since graduating from the California Culinary Academy in 1997: • Assistant pastry chef at a small-yet-charming restaurant in the Mission (or, more accurately, I assumed greater dessert-making responsibilities in direct proportion to my chef's pregnancy) • Behind-the-scenes cooking slave to Molly Katzen, Martin Yan and Jacques Pépin •Assistant food stylist on a number of cookbooks and a couple of commercials • Relieved to have been fired from my post as token male waiter at an overly-lauded hipster Italian restaurant. • Nearly went blind working under the flourescent lighting of the Center for Culinary Development testing recipes • Interned under Michael Bauer at the Chronicle (he was in Antarctica for most of my tenure. Really.) • Got pinned by the Court of Master Sommeliers •I am currently a professional waiter at a rather pleasant restaurant. Want to know more? Feel free to ask.

View my complete profile

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