I was making a dinner to take to my mother–a soup with meatballs on the side to add as she wished. My husband passed behind me once, pointing at the cheese I was adding and said, “Don’t add that! It’ll burn when you’re cooking them.” I smiled sweetly and resumed my task.
Chef Chuck Kerber, a graduate of The Pennsylvania Institute of Culinary Arts, has over 20 years of cooking experience at various hotels, restaurants and other private establishments. Selected as one of Pittsburgh's 50 finest in 2012
