Henry Park’s writing smells like garlic and salt air. A former line cook and sous chef who worked his way through New England kitchens, he now covers culinary arts, home cooking techniques, and the restaurant industry from a worker’s perspective. Henry believes that good cooking is accessible to everyone, and he specializes in translating professional methods for home kitchens without dumbing them down. His Word Nest recipes are rigorously tested, and his essays on food culture are richly personal. He lives in Portland, Maine, where the seafood is unparalleled and the winters are long enough to perfect a cassoulet. Henry also writes about mental health in the kitchen, an issue he knows intimately.
