February 13, 2026

Chef Daniel Pliska’s career reads like a culinary passport: decades of kitchens, hotel banquets, and private clubs in the U.S. and Europe, followed by a turn toward teaching, writing, and training future culinarians. Though I’ve worked with Chef Pliska for almost fifteen years at the University Club of MU, I didn’t know his complete background […]

Yesterday I woke up not feeling well, and the thought of enjoying food seemed far away. I skipped breakfast and ate a simple, mild lunch. By dinner, I felt better and I needed to make something soulful. More than a decade ago, my sister Tracy gave me a binder to keep favorite recipes. I flipped