In addition to editing the newsletter and contributing articles to it I did all of the cooking and styling for photos that illustrated the various stories. Besides the fun of cooking the great variety of dishes that we featured, I learned a great deal about different kinds of food. Unfortunately, the publisher was not able to make money on the newsletter even though it had a fairly large subscription base. After three fun years the newsletter came to an end. (Click here to see a typical issue.)
Another twist in my culinary career is in my role as a teacher. Since 2008 I have been teaching courses at the Natural Gourmet Institute in New York City. I teach courses both in the Chef Training Program and in the continuing education division. Natural Gourmet Institute is an especially exciting place to teach because of its high ethical standards in food selection and preparation which are very compatible with my own values. The school is both fun to teach at and a wonderful learning experience for both me and the students. Some aspects of the school's program and my own involvement are described on the Chef Training page.
Learning about food, as with all education, is a never-ending proposition. Along with all of the other ways of learning, I have found that travel and the opportunity it provides to see firsthand how foods are prepared locally is especially enjoyable. A sampling of these experiences and photos of the various dishes that have appealed to me are shown on the Food Travel page.
I still cook for a number of private clients on special occasions. And I continue to write articles for publication. I am currently working on a proposal for my next book. When I am not doing any of the above I enjoy bicycling along the Hudson river on Manhattan's west side, my weekly game of chess, good music, reading and of course going out to a good meal and discovering new foods.