Cecelia Heer's Culinary Corner

Cooking, creating recipes, menu engineering, researching new food/beverage products,visiting restaurants, consulting with chefs and providing guidance on food cost controls

Saturday, September 25, 2010

Wasabi Mashed Potatoes

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With the influx of “fusion” cuisine during the past decade, or more likely almost two decades, it’s amazing to experience the robust and uni...

Friday, November 6, 2009

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Yesterday, Michael Symon was in New York for a cooking demonstration and promoting his new book, “Michael Symon’s Live to Cook.” Mich...

Tuesday, November 3, 2009

Vong Restaurant NYC is Closing on Nov 7

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I am deeply saddened to hear that the Vong restaurant in New York City will close its doors on Saturday, November 7. Jean-Georges Vongerich...

Tuesday, March 11, 2008

Bar Boulud and the NYT Review -Two, Stars or Too Stars?

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For the past several months, I anxiously awaited Mr. Frank Bruni's reviewof Bar Boulud. It's here! It's after midnight on the ...

Friday, March 7, 2008

Two Seafood Pasta Dishes

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I love seafood..so here are two seafood/pasta recipes that I came up with. They are fun to make and flavorful. Great for a crowd gathering ...

Wednesday, February 6, 2008

Choucroute Garnie at “Tony’s” Place*

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This past weekend we stopped in for lunch at Brasserie Les Halles*, which I always call “Tony’s Place” (Tony Bourdain). After placing an or...

Tuesday, January 22, 2008

Charcuterie at Bar Boulud

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Someone once said to me a long time ago, “The more you learn, the more you realize what you don’t know.” After having dinner at the new Bar ...

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About Me

Cecelia Heer: Bayonne, New Jersey, United States; Most of my career has been working in the finance departments at major Wall Street firms and then in investor and public relations. My spare time, after running and working out, was always spent doing something related to food—either reading cookbooks, watching cooking shows, perusing the grocery stores, or cooking and inviting friends over for dinner. Alternatively, if I was NOT researching on what to make behind the stove, then I was reading reviews and visiting restaurants and trying new dishes that I would eventually replicate at home. I “cooked through” a top celebrity four-star chef's cookbook almost a decade before anyone started “blogging” about cooking through a celebrity chef's cookbook, let alone writing a book AND a movie about such. And, as I look at my library of more than 300 cookbooks, ranging from every four star chef and virtually every country on this planet, I have to chuckle and think to myself, “Was all of this trying to tell me something?” Eventually, it all did.

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