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Meet Hank
Hank Sawtelle wants your questions about cooking
By Kim Carlson
February 24, 2009
The first time I met Hank Sawtelle, almost a year ago, he’d just come from culinary-school class and was still wearing his chef’s whites. We discussed whether he might do an externship at Culinate, but because he got an amazing opportunity elsewhere, he didn’t join us right away. Happily, though, he has now.
Hank’s writing our latest column, a Q&A of a technical nature called Ask Hank. He brings his love of research (Hank’s a former patent attorney) and technique to culinary topics. This week, he addresses salt.
As the name of the column suggests, Hank will be answering questions. If you’d like to pose a question, send him a note at askhank@culinate.com. Go ahead: everything you always wanted to know about cooking but were afraid to ask.
Our Table | |
| Pull up a chair. Here’s the spot for dispatches from Editorial Director Kim Carlson and, occasionally, others on our staff. | |
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