Ironically, I was one of those kids who strangely collected the early food magazines and glossy large gourmet food books with lush sprawling images of al fresco feasts in Provence and Spain. etc. As a longtime struggling actor and writer in NYC, I worked in more restaurants and waited on more tables than I can remember. After reading Anthony Bourdain's Kitchen Confidential way back when, I began to see clearly how food, restaurants and bars are at the center of all things vibrant, delicious and human about being a live; full of endless stories and flavors. So, in 1997 when I was offered the opportunity to work as Head Copy Writer for The Chefs Warehouse, NYC (then Dairyland), I literally jumped at the chance. My work with CW from NYC, to London/Europe to San Francisco/Bay Area has provided me with some of the most savored 'ingredients' of my life. Grateful to be a part of the complex recipe after all these years.
From time to time, an ingredient rises to our senses that is instantly provocative and distinctly exceptional. Haku is not your local sushi joint’s shoyu/soy sauce or fish sauce. Haku ingredients are in a category all their own.
Follow the captivating through line of the Quentin Cooks Program, at San Quentin State Prison (founded by CW's own Lisa Dombroski) as we zone in on the A-Z journey of (soon to be released) student-inmate Michael Cooke.