RstRckfshThe Heart of a Kitchen

Lobster Pasta



Paul G. Suplee, MBA, CEC, PC III – Chef, professor, caterer, writer and Photographer

The Heart of a Kitchen; Quips of a Rambling Chef

The Book!
Click here to learn more about ‘the book’

First published in 2006, this tell-little compilation of articles and short stories chronicles the author’s first year as a columnist (in his seemingly 70th year as a chef).

Lauded by Sante Magazine, Delmarva Quarterly and others as pleasantly digestible, the 167-page salute to culinary brevity is still available through this site and on Amazon in Kindle format