Name: Beef Stock
Ingredients: beef bones; medium onions (300 g), quartered; medium carrots (200 g), peeled and cut into large chunks; celery stalks (150 g), cut into large chunks; head of garlic (50 g), halved horizontally; (10 g) tomato paste; bay leaves; (1 g) black peppercorns; A few sprigs fresh thyme; A few sprigs fresh parsley; (3000 g) cold water

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Hi 👋 I’m Matthew, a multifaceted chef, food writer, photographer and native New Yorker. If you’ve made it here, it was probably through my many social pages where I share my love for storytelling through food. Over the last 19 years of my career in restaurants & food, along with having eaten at some of the most renowned places in the world, my palate and my experiences have brought me here to share with all of you.

A graduate from the Culinary Institute of America, I went on to be a protégé in some of New York’s most renowned kitchens including Per Se, Le Bernardin, Corton & Blue Hill at Stone Barns. After about 10 years or so in Michelin kitchens and traveling the world staging at restaurants (yes, like in The Bear) I now reside in Westchester NY as a private chef and artist. 

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