The Very First One (again) with hopes of many more


Hello Foodie cyberspace…it’s been way too long!  So much has happened I do not know where to begin.  I guess I should apologize for my lack of blog but there is good reason I haven’t written in forever. Well maybe not forever, but it definitely has been a while since my lame submission of two entries over a year ago. But for all of those who commented I appreciate you and offer you my apologies. This time around I am committed to at least an entry a week sharing with you my experiences, recipes and answering any questions you may have regarding food and cooking.

In case you haven’t heard, my baby…my pride and joy…my years of hard work might as well be thrown into a trash can, no better yet a trash compactor.  The Crumb.  The awesome -about to open- new and improved- crumb; crumbled before it could ever open. You know when you get your heart broken how long it takes to heal?  And how thinking about it, or talking about it is just like rubbing salt in the wounds?…  Well that’s what happened to me.  I got my heart broken, stomped on, crushed, pulverized …like it was beaten with a meat mallet and jaccarded for about a year.

It’s a long story and maybe someday I will have the strength to write about what happened, but not today.  Let’s just say it is on what seems like an indefinite hold unless I somehow stumble across some boku bucks…And since I am not a gambling man, a silver spooner or a magician, I do not see that happening in the near future.  I am sorry for getting you all excited about it, but believe me I would not have added logs to the excitement fire if I thought it was going to smolder and go out eventually.

That’s all for now, if you would like more details feel free to post a comment and I will be sure to respond. Or just write me about anything; recipe requests, what you’d like to see on this blog, or a recent restaurant encounter.

Until next time,

Peas Out Yo.

The Very First One!



I know! I know!

For those of you who know me, know I was a serious hater on social media.  I hated on myspace, facebook, twitter, blogging, etc.   But what do they always say?… People change Izzy, people change.  So, I changed.  I left my job, my restaurant, my home, my wife to be.   I moved to New York to work for free under a Chef I have always admired.  I couch surfed there for 3 months, completely broke and only eating cereal, oreos, and family meal on the days I worked.  After the 3 months I was offered a position, and I reached a crossroad. I had always wanted to work at a top restaurant in the country and here was my chance. At the same time my own restaurant back in Cleveland was in a stage of metamorphosis, and there was a fat chance that my fiance (the Vermonter that she is) would move to an even bigger city. So my friend paid for my one way ticket home and even when I got there, I still did not know what my plan was. I asked God for guidance.

Lo and behold in a matter of months I got married, and employed at a sweet new Japanese restaurant, gaining experience culinarily and in life. I used to tease my wife about being on facebook, and here I am, blogging….. Blogging!? Are you serious?…. So I might as well talk about some interesting things going on in food and cooking (I will even talk about that great book by Harold McGee). As the title states this is the (First One).  So give me some time to gather my thoughts, tell you a little about me, my career, my cooking style, my companies. I also want to fill you in on the restaurants and chefs I’ve loved working for and those I…Well you know, those ones I wasted my time energy and talent on. Keep posted to find out what’s in store for Ismail the Chef, and while you’re at it please post your comments, or send me a message/questions.   Give me some of your ideas on topics you would like to discuss and tell a friend about my blog.