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(article, Kim Carlson)
The first time I met [/user/hsawtelle "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. [%image reference-image float=left width=300 caption="Ask Hank."] Hank's writing our latest column, a Q&A of a technical nature called [/columns/ask_hank/ "Ask Hank"]. He brings his love of research (Hank's a former patent attorney) and technique to culinary topics. This week, he addresses salt.