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A Passion for Good Food at LinkedIn

Michael Nguyen, now a Food & Employee Services manager, once worked in the Finance department at LinkedIn. His passion for food drew him to the task of managing LinkedIn’s growing culinary needs.

After being a part of LinkedIn’s Finance team for more than three years, a lifelong ambition was presented as a new opportunity at the company of his dreams. It would mean he would have to switch career paths. LinkedIn allowed him to move from his former position and join the Food & Employee Services team managing LinkedIn’s food program.

LinkedIn, like many other Silicon Valley companies, provides free food to their employees.  There is a responsibility to provide a balanced and healthy menu each day. Michael does this by working closely with with food vendors, chefs and caterers to provide a balanced assortment of food, beverages and snacks everyday to the employees.

A typical day starts by figuring out which catered meals to bring in and serve. They serve over 850 catered meals a day for employees at their on-site cafe. Michael also polls the staff of engineers and executives to find out what they would like to eat. FYI, sushi every Tuesday.


Michael has also pursued his passion outside of the office, and in June 2010, he started a catering and events business called Calidogs. Likely inspired by Japa Dog on a visit to Vancouver, Michael has taken the all-American classic — the hot dog, and infusing different flavors to adapt to local Bay Area culinary tastes. Sample creations include Japanese-inspired flavors such as roasted seaweed and the Salsadog, made with homemade salsa ceviche (CaliSalsa).

via The LinkedIn Blog | Photos from The LinkedIn Blog

March 14, 2011 | By | Reply More

The $625 Cookbook on Modernist Cuisine

In Modernist Cuisine: The Art and Science of Cooking, Nathan Myhrvold, Chris Young, and Maxime Bilet—scientists, inven­tors, and accom­plished cooks in their own right—have cre­ated a six-volume 2,400-page set that reveals science-inspired tech­niques for prepar­ing food that ranges from the oth­er­worldly to the sub­lime. The authors—and their 20-person team at The Cooking Lab—have achieved astound­ing new fla­vors and tex­tures by using tools such as water baths, homog­e­niz­ers, cen­trifuges, and ingredients such as hydro­col­loids, emul­si­fiers, and enzymes. It is a work des­tined to rein­vent cooking.

Weighing 40 lbs., and with over 3200 images, the book is rumoured to have taken over 5 years to complete at a cost of up to $10 million dollars. That means they’ll have to sell at least 16,000 copies just to break even! According to their blog, they did an initial printing of 6,000 and based on pre-sales are now contemplating a second run of 25,000.

Micheal Ruhlman did an excellent write up in the New York Times after spending several weeks with the book.

The book can easily be found for around $460 on Amazon, and Barnes and Noble. If you don’t have that kind of cash to plunk down though, and are still interested in Modernist Cuisine, check out the Molecule-R Cuisine Revolution Molecular Gastronomy Kit.

March 14, 2011 | By | Reply More

Martha Stewart Shares Her Favorite Mardi Gras Recipes on Conan

Martha Stewart certainly knew how to make an entrance this week when she visited Conan. After entering regally on a large Conan-ized Mardi Gras float, she shared her killer New Orleans style Gumbo recipe and made some Sazerac’s, a wild Mardi Gras drink.

Here’s Martha’s recipe for the perfect Sazerac:


  • 1 tablespoon Absinthe
  • Ice
  • 2 ounces rye whiskey, preferably Sazerac rye or Old Overholt
  • 1/2 teaspoon Simple Syrup
  • 4 to 5 dashes Peychaud’s bitters
  • 2 dashed Angostura bitters
  • 1 lemon twist, white pith removed, for garnish


  1. Pour Absinthe into a rocks glass; swirl to coat. Pour out any excess Absinthe; fill glass with ice to chill.
  2. Place rye, simple syrup, and bitters in a cocktail shaker; fill with ice. Cover and shake vigorously.
  3. Discard ice from rocks glass and strain rye mixture into glass. Rub rim of glass with lemon twist and add to cocktail; serve immediately.

Martha Stewart Makes Epic Entrance |

March 6, 2011 | By | Reply More

See Inside David Chang’s Momofuku Super Secret Test Kitchen

David Chang, creator of NYC’s Momofuku restaurants allowed the team from Jimmy Fallon into their super secret test lab for an exclusive visit. David and his team wanted a place where they could come up with their delicious creations, away from the hustle and bustle of their popular restaurants, and so they started the lab. No one from the public is allowed in there except those mad geniuses creating the dishes. In the video David is seen creating his own soy sauce. He also has something super mysterious in a container. Not sure what is was. Smoked fish, maybe? If you know what it is, sound off below.

Here’s hoping that the rumours are true, and they also start a test lab in Toronto! And invite us along for a super secret tour!

[via Jimmy Fallon]

March 5, 2011 | By | Reply More