These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the Society.
Hi everyone! I've been a long time fan of the studiokitchen blog as I'm sure many of you are as well. I don't know why some of the areas are password protected. I would love to know his thoughts on the brown butter gin for example but all emails regarding this and if they would be interested in free stage work have gone unanswered. Any idea what is going on?