Signs of Good Food

10/02/2026

Before service! Doing a 6-course private dinner for 22 guests in Texas 🍽️

09/30/2026

Hot off the presses! We talked with Worldchefs - World Association of Chefs Societies about what restaurants can learn from deaf culture, both in the kitchen and in the dining room

For Deaf Awareness Month, we asked Signs of Good Food about deaf culture in the kitchen. They are showing how much deaf chefs bring to the line, and how the industry must reframe what a great kitchen looks like through communication, culture, and community.

09/12/2026

A sharp knife is a safer knife! I also recommend checking out your local professional sharpeners. When I worked in DC, I dropped off my knives every month at District Cutlery to be sharpened.

09/04/2026

Shokupan (milk bread), that loaf from the start of the last video! This might be the softest, fluffiest, most square-ish bread I’ve ever made.

This recipe is adapted from bread I made in a previous restaurant. But instead of yudane, I’m using tangzhong (a similar method for pre-gelatinizing, to help make the bread softer).

Tangzhong
- King Arthur Baking Company bread flour
- whole milk
- tap water

Dough
- King Arthur Baking Company bread flour
- cane sugar
- instant yeast
- kosher salt
- egg
- whole milk
- tangzhong
- unsalted butter

The written recipe for this one is on signsofgoodfood.com, or you can find the link in the comments.

09/01/2026

Yes, we do.

It may be 2026, but there are still a lot of people who are absolutely gobsmacked when they come across a deaf person using sign language, whether it’s online or in person.

And that’s exactly why awareness still matters.

Happy Deaf Awareness Month 🤟

08/26/2026

We trubiz cooked up a storm! Huge thanks to our all-deaf kitchen team (swipe to the last slide to meet them), to everyone who came out to eat with us, and to Gosia’s Pierogies for having us.

Not pictured: The vegan menu, which we prepared separately. We served handmade seitan for the main, along with dairy substitutions in the other courses.

08/23/2026

Before service! Doing a 50-person 5-course farm-to-table dinner at Gosia's Pierogies in PA

08/21/2026

Zero-waste corn velouté. Don’t throw away silk! It’s the best part 🌽

Bri added her notes to our Substack, which includes 4 recipes for using the whole corn, the ZWILLING USA stainless steel cookware set she used, and my thoughts. You can find it linked in the comments.

Disclaimer: Since I’ve returned to working in a restaurant, Bri’s been cooking more, so we got this set for her, in exchange for a video on Instagram.

08/14/2026

Honey, I shrunk the tomatoes 🍅

- 1000 g cherry tomatoes
- a pinch of salt
- Mr. Papou's olive oil

Bri’s using a 16 oz Ball Canning jar. If you use oil, keep the jar refrigerated, or you might get botulism.

You can use any kind of tomato you want, but the smaller and/or fleshier they are, the faster they will cook. They’re done when you squeeze one and don’t see any liquid come out. They should feel like a raisin.

If they are crunchy, you over-dehydrated them. Oil can help rehydrate.

The spherification spoon is linked in our highlights. It’s a handy little tool!

07/31/2026

Best way to test the new olive oil tots 🙂‍↕️

Most frozen tots are par-fried in seed oil before they’re packaged.

As more people have started asking for non-seed-oil options, we haven’t had many frozen alternatives.

Until now, making them from scratch was our only option.

These tater puffs change that, they’re the 1st ones in U.S. food service to be par-fried in olive oil.

HOTDISH WITH OLIVE OIL PUFFS 🥔

Makes: 1 (10.5-inch) cast iron skillet or 4 (10 cm) individual crockpots

- 1 lbs ground beef
- 1 medium yellow onion, diced
- 1 cans cream of mushroom soup
- ⅔ cup milk (add more to thin, if needed)
- 1 c. frozen vegetable mix
- ½ bag Lamb Weston for Chefs tater puffs
- Salt & pepper to taste
- Fresh thyme leaves, for garnish (optional)
- Olive oil, for cooking and spraying

1. Heat oven to 400ºF.

2. Brown the beef in a 10-inch cast iron skillet with olive oil, season, and set aside. Leave about 2 tbsp fat in the pan.

3. Soften the onion in the fat.

4. In a bowl, mix cream of mushroom with milk, fold in the frozen vegetables.

5. Return the beef to the pan with the onion, add the mushroom-veggie mixture, spread evenly, top with tater puffs, and spray with olive oil.

6. Bake for 25 minutes, or until bubbling and tots are deep golden.

7. Garnish with fresh thyme leaves, if using, and serve hot.