About Us


  We are the Cooking Connection Team at THE MAKET AT STONE OAK

Corner of Wilderness Oak and Hardy Oak 

San Antonio, Texas

We are on a culinary journey that promises to explore the very boundaries of the known food galaxy. Please join us, a group of wayward foodies whose curiosity and passion for all things culinary knows no limits. We are a wonderfully collaborative group who’s only desire is to find all the wonderful flavors of the world and enjoy them…………..along with a good glass of wine!

  1. Cindi says:

    As a fellow foodie, I love looking at all your creations and trying them out. Love your creativity….

    • Chef Emil says:

      Cindi, thank you so much for you comment. It is people like you that make this worthwhile.

      • belocchio says:

        Offenbach’s Can Can was playing on the radio when I opened my front door this morning and discovered The Flying Monkey’s had left me a parcel. I literally can-canned around the house in my ruby slippers. with excitement. This is a celebration of generous sharing. HOW WONDERFUL. I have the ingredients to make Chef Emil magic in the kitchen. It is an embarrassment of riches.
        Thank you Chef Emil for adding such joy to my day – and happiness to my life. V.

  2. thanks chef for stopping by my blog and also posting a comment ! I am new to blogging. You have some great collection of recipes here. My wife also has a blog on recipes, i will recommend her to follow your blog. She is on blogger.com http://myrecipiesmyexperience.blogspot.com/. Cheers/ Regards/Amit

  3. Melody says:

    Thanks for stopping by my blog the other day. Saw that you too are a retired hospital administrator… how inspirational you are and how timely is/was your virtual visit. I’m looking at the different recipes now and am missing Central Market VERY much (our home-sweet-home is spitting distance from CM although our current home is in Germany for the time being). I’ll have to adjust as needed for both ingredients as well as the tastebuds of my 3 yr old but I”m excited to try a lot of your recipes! Hope you don’t mind if I might ask about ingredient subs in the future?

    • Chef Emil says:

      Greetings Melody! I am also The-Tin-Man.com as in Tales and Travels of The Tin Man : Lessons We Have Learned Since Oz. I sometimes forget who I am logged in as so you may see me as either persona when I visit you blog! I am so glad you enjoy my recipe blog and that it keeps you connected to the U.S. Of course, anytime you would like to ask about substitutions, please do. I am very German – Emil Bruno Friesenhahn and love the Fatherland. I hope you are enjoying your stay there! So nice to have this technology to stay connected and meet people. Hope you enjoy more of these recipes!

  4. I thought it would be some (or one) Texan….I think H.E.B. products gave it away! 😉 I’ve tried to follow, but keep getting error messages 😦 Hope it doesn’t last long as I’d love to keep in the know! 🙂

  5. So tell me something Chef Emil…..I’ve called every H.E.B. in my area looking for something…. Golden Carrots… Have you seen them? Any ideas where I can get them (Houston area)?

  6. Chef Emil says:

    I shall research this for you and let you know. I grow my own so have never shopped for them.

  7. By the way, I almost forgot….Chef Jane said to tell you “Hello.” 🙂 Saw her today cookin’ up some good H.E.B. stuff….

  8. Congratulations! I have nominated you for the Very Inspiring Blogger Award! Please go here to read about this award! Thank you!
    Bree 🙂

  9. Penny says:

    You’re in Boerne, Tx?

  10. Pamela Lill says:

    Chef Emil I am in culinary school now at St Phillips College. I am doing the culinary degree but am thinking about switching over to pastry arts. Do you think I should have a double major to be more competitive in the job market?

    • Chef Emil says:

      My advice is to acquire as many credentials as possible while you are in the mode. I have two undergraduate degrees and two master’s degrees and everyone of them opens ten more doors. So the answer is YES, even if it takes more time, do it. You will never regret having those extra credentials…………EVER.

  11. Lane Zatopek says:

    I have a recipe that I want to pass along to you. I use shrimp, Agave Dijon Glaze and ready-rice to make a Cajun shrimp dish that’s fast, easy and delicious.

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