As an Executive chef, I’m a firm believer that good food doesn’t have to be overly complicated. It just has to be done right.
Good ingredients matter. Technique matters. Knowing when to leave something alone matters. A lot of cooking comes down to the little decisions you make along the way and most importantly, learning from the ones that don’t work.
That’s what I want to share here at Dax at the pass: food I actually enjoy cooking, recipes worth making again and again, techniques that make a difference, and a look at what happens behind the scenes in a professional kitchen.
Nothing overly complicated. Nothing just for the sake of being fancy.
Just good food, cooked well.
Welcome to the pass.
