Stefan’s Substack
Stefan kamMy personal Substack
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 32 | Founded | 8 months ago | Last Issue | 13 days ago |
| Active | |||||
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stefankam.substack.comLatest Issues
We Kept Fixing Our Butter Sauce. That's Why It Kept Breaking.
The calamansi at the wet market costs almost nothing. Smaller than a golf ball, thinner skinned than a lime, so sour that squeezing one into your bare hand is a mistake you only make once. I picked up a bag on a Tuesday morning six months a...
Nobody Told Me to Wait
The first time someone made me rest a duck breast properly, I hated it.
Not the result. The waiting.
It was late service. I was tired. The plate was ready. The garnish was on. The sauce was done. Everything was waiting for the duck. I rea...
Salt Isn't a Step. It's a Conversation.
At De Librije, the head chef, Jonnie Boer, had a habit that took me three weeks to notice. Every time he passed a sauce pot, even one he didn’t own, he’d taste it. Two seconds. Walk on. Sometimes he’d quietly say a number to whoever was wor...
The Thing About Fat (Nobody Tells You)
It was late. A Michelin kitchen, after service had ended, the brigade finally still. The chef de cuisine was alone at the pass doing something I had not seen before.
He was butter basting a piece of fish. Tilting the pan, spooning foaming...
You've Been Cooking with Four Flavours. Here's the Fifth.
Late prep at De Librije. I was on sauce, adjusting salt in the consommé for what felt like the fourth time that afternoon. The chef walked over, tasted off my spoon, said nothing.
Then he reached into my mise en place, picked up the miso,...
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| Subscribers | Engagement | 65 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
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Authors
The writers behind this newsletter.
Michelin-star trained chef sharing simple, versatile recipes and kitchen tips every week.
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