Testimonials/links/friends
Patrick Connolly, James Beard award winner and executive Chef at Bobo in Greenwich village, makes dreams come life in food. A visit to New York would not be complete without tasting some of this true magician’s genius.
"A knife is very personal. Its weight and balance should never obstruct what your brain is trying to do to the thing on the board. For me, it's something that I have in my hand several hours a day, so it has to fit me perfectly. I also like the fact that this knife has some character."
Patrick has two MKS Fillet knives, one stock, and one full custom (CPM154).
Louisa Kasdon is a freelance writer and editor specializing in food, lifestyle,
travel and health for regional, national, and international publications including
the Boston Globe, Boston Magazine, Town & Country, Continental Airlines, Swissair,
Natural Health, MORE, Bride’s, and the Boston Phoenix, the Boston Globe Magazine,
Pure Canada, American Express' Escapes, Ladies' Home Journal,
Siemens Journal, Fortune, Cooking Light, and is the 2008 winner of the M.F.K. Fisher
prize for Excellence in Culinary Writing.
She also makes the best Brisket in the whole world.
Louisa has an MKS 10” Chefs with the ‘Pedro’ Handle and a Mezzaluna.
JJ Gonson is a mom, a personal chef, a locavore, and a teacher. She is help to anyone who wants to eat in a more healthy and educated way and do so without going crazy. Her passion has been inspiration to hundreds... maybe even thousands.
In 2008, JJ was honored with Boston Magazine's Best of Boston Best Personal Chef award.
“I guide people through the complicated process of reading between lines and beyond labels to feed themselves, and their families, in a healthful way, that satisfies their needs- body and soul”.
JJ has an MKS 10” Chefs with the ‘Pedro’ Handle, a Fillet and a custom Petty.
Jason Bond credits his grandmothers (both great cooks) with helping to define the way he looks at cooking and dining. He has studied charcuterie in Paris and traveled throughout France to expand his knowledge of cheese and regional cuisine. In Boston, as the executive chef at the Beacon Hill Hotel & Bistro, Jason strives to balance tradition with modern techniques and locally grown foods with an emphasis on fish dishes... and really cool knives....
Jason has an MKS 5 1/2” Boning knife
Greg Case is a master baker, cook, teacher, and author currently residing in
Cambridge, Ma. Greg has been responsible for pastry at Dean and Deluca in
NYC (one snowy Christmas providing, by his own hand, the centerpiece of James
Beard’s Christmas dinner), run his own shop (G. Case Baking company) in
Somerville, Ma. and written the must have book, ‘One cake, One hundred deserts’.
Greg is currently serving as executive pastry chef at Foodie’s Urban Market in Boston. "When I'm off to pursue Nirvana via my culinary adventures, I want the right tool for
the job. Adam Simha has created tools [with] weight, size, balance, and rhythm...
(Mr. Cake says,“don't leave home without it!" ).
Greg has a 10" Chefs knife