Blog Archives

My Life as a Dog

very morning it happens. Chef gets up, comes downstairs, and opens the door to my room. He asks if I want to go out in an annoying, overly-loud tone, “Wanna go outside?!” He repeats this phrase over and over. Of course I don’t, I’m still sleeping- HELLO! I’d prefer to rest a little while longer, but no such luck- he picks me up, and places me on the cold wet grass in the backyard.

Tagged animal, animal friends, bunnies, bunny, cat, cats, chef, chef stories cooking, chihuahua, chihuahuas, companions, cook, cooks, dog, dogs, pet, pet cats, pet dogs, pets, rabbits

Nola on the Square, Pittsburgh PA

Pittsburgh may be the last place you would expect to find Cajun and Creole food but French-born Yves Carreau had a vision for a Market Square landmark that would ultimately become NOLA on the Square. If you are looking for the different flavors of New Orleans combined with a classic jazz atmosphere, NOLA on the Square is definitely for you.

Tagged chef, dining pittsburgh, Executive Chef Andrew Hebson, Nola, Nola on the Square, pittsburgh dining, Pittsburgh restaurant reviews, Yves Carreau

Grilled Swordfish Recipe

Swordfish is a substantial, meaty fish. The flesh is slightly sweet, yet robust. Thai Peanut Sauce goes perfectly with this particular seafood dish.

Tagged chef, cooking fish, culinary, grilled fish, grilled swordfish recipes, peanut sauce, seafood, seafood recipes, swordfish, swordfish recipes, thai peanut sauce, thai peanut sauce recipes

Shrimp Fra Diavolo Recipe

Fra Diavolo is the name given to a spicy sauce (usually red) that is used with fresh pasta and seafood. In this particular recipe, I use jumbo shrimp.

Tagged chef, cooking, Dining, dinner, dinner ideas, Italian food, Italian pasta, pasta, prawn, prawn recipes, prawns, seafood dishes, seafood recipe, seafood recipes, shrimp fra diavolo, shrimp recipes

How to Become a Great Cook

I’ve loved to cook from a very young age- luckily I had parents that encouraged my desire to be in the kitchen. I started with the basics- eggs, pancakes, and grilled cheese sandwiches. Simple fried eggs were mastered first- my folks had an ingenious way of making sunny-side up eggs perfectly.

Tagged becoming a chef, becoming a cook, chef, chef chuck kerber, cook, cooking, cooking school, cooking schools, cooks, learning to cook

Cooking and Kitchen Tips

Here are a few cooking/kitchen tips that will help you work safer, and more efficiently in your kitchen.

Tagged chef, chefs, cook, cooking, cooking safely, cooking safety, cooking tips, kitchen tips, sanitation, sanitized, sanitizers

Whirl and The Pittsburgh Social Exchange

There is still time to register to join us at Stage AE for the largest holiday business reception Pittsburgh has ever seen! Kick off the holiday season as The Pittsburgh Social Exchange and Whirl Magazine partner for a celebration 600 strong! Limited space, register ASAP.

Tagged chef, chef chuck kerber, Christmas parties, cuisine, Food, holiday parties, parties, party, Pittsburgh Social Exchange, Whirl, Whirl magazine

Macadamia Nut Cookies with Chocolate

Macadamia Nut Cookies with Dark Chocolate

Tagged baking, chef, chefs, chocolate chip cookie recipes, chocolate cookies. cookie recipe, cookie recipes, cookies, cooking, dessert, desserts, holiday desserts, Macadamia Nut Cookies, macadamia nuts

Authentic Pennsylvania Haluski Recipe

Authentic Pennsylvania Halushki

Tagged appetizers, chef, chef chuck kerber, cold weather recipes, cook, dinner, dinner ideas, dinner recipes, halushki, haluski, haluski recipes, vegan, vegan recipes, vegetarian, vegetarian recipes

Pumpkin Bread Pudding Recipe

Pumpkin Bread Pudding with Homemade Caramel Sauce

Tagged bake, baking, caramel, caramel sauce, caramel sauce recipe, caramel sauce recipes, chef, chefs, cinnamon, dessert idea, dessert ideas, fall, fall dessert, fall desserts, heavy cream, nutmeg, pastry, pastry chefs, powdered sugar, pumpkin, pumpkin dessert, pumpkin desserts, pumpkin food, pumpkin foods, pumpkins, whipped cream

Chef Chuck Kerber, a graduate of The Pennsylvania Institute of Culinary Arts, has over 20 years of cooking experience at various hotels, restaurants and other private establishments. Selected as one of Pittsburgh's 50 finest in 2012

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