Hello HSB readers,

This is my intro page. Some of you know me as the creator of Baboon Ass Brand and Bucky Goldstien’s hot sauces. Most of you don’t know me at all. I’d like to change that by offering some inspired input through my hot sauce reviews.

Prior to making sauces for a living I was a chef/owner of a couple of restaurants in the San Francisco Bay Area. Both of those places are long gone and a small and luckily benign brain tumor helped me re-align my priorities, pretty much making sure I don’t own another restaurant. At least until my kids grow up.

During my stint as restaurateur I had the good fortune to work with an award winning chef from New Zealand. This fresh perspective helped me to sharpen some skills and develop new ones. Since cooking is a passion of mine and 18 hour days in a restaurant kitchen were no longer, sauce making seemed a natural path. Unfortunately, it was not, and it was several years until I finally figured out I could make a living this way.

During my years trying to figure things out in the culinary and foodservice world I would experience things such as wine, coffee, and even cigar tasting. I did not know then those skills would be instrumental in helping create and/or taste and review hot sauce, or any other food for that matter. Those skills have helped me do better today what I love to do.

So now my passion is sauce, all kinds of sauce. I love to make them, eat them, and now even review them. Hot sauce and barbecue sauces are my two favorites. I like mustards or anything with horseradish. If the flavor is bright and complex and awakens your pallet send it my way.

One thing I have learned is that it truly is the journey that makes the rewards sweeter or hotter in this case.