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Philip Sinsheimer


Los Angeles, CA

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Les Pates Du Terroir Italien

Philip Sinsheimer lives in Los Angeles and works as a freelance food, wine and travel writer as well as a personal chef, culinary instructor and food and beverage consultant.

Born and raised in Paris, he is the son of an American father from New York and a French mother of Alsatian background. At age 12, he was already flambéing steak au poivre and devoting most of his free time in the kitchen. At 25, after studying philosophy at the Sorbonne, Sinsheimer moved to Los Angeles to professionally pursue his love of cooking. He first worked at the Ritz Carlton Marina Del Rey restaurant and soon after became a personal chef /caterer.

In 1994, Sinsheimer returned to Paris for doctoral research in the anthropology of eating habits at the Ecole des Hautes Etudes en Sciences Sociales. This led him to write a book on the history of Italian pasta and contribute to the Slow Food movement via multiple articles published in "Slow."

He then wrote for various French magazines and websites, while continuing working as a private chef and catering several events in different regions of France.

After 10 years, Sinsheimer decided to return to Los Angeles where he fulfills his love of cooking and writing in a sunny, multicultural environment.

Articles by Author

How To Drink In The Benefits Of Mayan Chaya Leaves Image

Getting a little tired of kale? Chaya can feed your appetite and your curiosity. The best way to discover it? Take a trip to Yucatan where it has been used for centuries and is integrated into the Mayan culinary tradition as much as the habanero pepper and Xtabentun — the honey-based and anise-flavored liqueur — that are also typical to the Mexican Peninsula.

The first time I heard and tasted chaya was six-plus years ago in a little restaurant in Playa del Carmen in the form of a drink. The leaves were blended in an ice cold beverage made with water, sugar and lime: beautiful green, discreet herbaceous flavor and definitely refreshing. Chaya’s aficionados, however, focus on its health benefits, recommending it for countless ailments, including diabetes, kidney stones, obesity and acne.

Chaya, also called tree spinach, is consumed as a diuretic and a stimulant for circulation and lactation, and it is believed to harden fingernails, improve vision, help lower cholesterol, prevent coughs, improve memory and combat diabetes, according to the Mexican National Institute of Nutrition. Scientific research has not been done to support these claims, but the nutritional value of the plant has been studied. It has more calcium and protein than kale, and two times more iron and crude fiber than spinach. It also has very high concentrations of potassium, vitamin C and carotenoids.

There is a cautionary note: Many sources say chaya should not be eaten raw. In that form it is toxic, with traces of cyanide. According to Dr. Andrew Weil, chaya leaves, like several other plants and leafy vegetables, “contain hydrocyanic glycosides, which are toxic compounds, but they are easily destroyed by cooking.” To use chaya raw, Latin American vendors have employed other techniques to counteract the toxicity, such as soaking the leaves in vinegar and water.

In Los Angeles, I looked for chaya in Latin supermarkets, but found none. A couple of months ago, I went back to Yucatan and headed toward Mérida, determined to try chaya in as many forms as possible. Mérida boasts some of the most beautiful colonial architecture of Mexico, and the population, which is primarily Mayan, has carried on the language and culinary traditions.

But before reaching Mérida, I made a stop in the small town of Valladolid and had dinner at the elegant Taberna de los Frailes where I tasted a delicious velvety soup that was made with chaya and beautifully garnished with cream. It tasted like spinach soup with a hint of watercress.

Empanadas de Queso with Chaya at Kinich restaurant in Izamal, Mexico. Credit: Philip Sinsheimer

Empanadas de queso with chaya at Kinich restaurant in Izamal, Mexico. Credit: Philip Sinsheimer

The next morning, at the traditional restaurant of the hotel Meson del Marques, I was served sauteed chaya with eggs for breakfast, which, I was to discover, is a classic all across Yucatan. The sauteed leaves alongside a simple tomato sauce made for tasty reflection of the green and red of the Mexican flag.

I made another stop in the beautiful “Yellow City” of Izamal, where most of the buildings are painted yellow and where the traditional restaurant Kinich came highly recommended. Besides the chaya drink, referred to as agua de chaya, the highlights of the meal were the empanadas de queso (cheese empanadas), which showed little resemblance to Argentine empanadas except for their half-moon shape. The dough was masa, also used for tortillas. The masa was mixed with finely chopped cooked chaya leaves that brought a beautiful freshness to the delicacy, oozing with cheese and accompanied by pickled red onions, a sauteed chaya leaf and a vibrant fresh tomato sauce.

Once at Mérida, chaya found me. It arrived at the romantic Casa Azul hotel, where the welcome drink is a chaya and lime virgin cocktail. Agua de chaya is served all around town, from inexpensive joints to high-end restaurants like the one inside the classic Mansión Mérida on the Park hotel.

Bags of chaya leaves in a market in Mérida. Credit: Philip Sinsheimer

Bags of chaya leaves in a market in Mérida. Credit: Philip Sinsheimer

Chaya seems to transcend social barriers. The popular ice cream parlor on the central square served kids and families some sticks of agua de chaya that was turned into a sorbet mixed with diced pineapple. The luxurious Hacienda San Jose, about an hour east of Mérida, served a wonderful dish of chaya leaves with chopped tomatoes and cream to diners with means.

I was eager to see how chaya was sold at the local markets. There were a few bags of the leaves, but not mounds of it as I suspected. Why? Chaya grows wild as a bush and many people get it from their backyards or in the wild, I was told by the vegetable vendors, but any reason beyond that was unclear.

After a week of eating chaya in many forms, did I feel in better health? I couldn’t say so, but the flavor and texture of this green that is close to spinach and Swiss chard had grown on me. Once I returned to the United States, I feared my search for chaya would again be fruitless. Research online led me to think that only Texas had good chaya, and I wasn’t hooked to the point of changing my residence for my fix.

Chaya plants at Chichen Itza in Los Angeles. Credit: Philip Sinsheimer

Chaya plants at Chichen Itza in Los Angeles. Credit: Philip Sinsheimer

What a happy surprise to discover that a restaurant in downtown Los Angeles called Chichen Itza not only sold “agua de chaya,” but also offered the plant for amateurs to grow. Buyers will be warned, however, that the vinegar-and-water method is a must for those who intend to use the leaves raw.

The allure of the trip to Mérida to taste chaya in its natural and cultural environment remains, but it was heartening to know there was another place closer to my home in Southern California to sample the wonders of chaya.

Main photo: Chaya and lime drink at Casa Azul in Mérida. Credit: Philip Sinsheimer

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It’s Crepe Time for The French Who Celebrate Chandeleur Image

Early February in France means it is time to get your pans ready. The winter days are finally getting a little longer and sunnier and la chandeleur (derived from chandelle, “candle” in French) is at hand, which means crêpes are in the air.

The French tradition, combining pagan and Christian origins, has been going on for centuries, but it seems to be losing momentum. Everyone still knows about it, but fewer and fewer seem to indulge in the annual crêpes orgy.

As in other parts of the world, home cooking is on the decline while TV food shows are getting more popular. Bakeries now sell ready-made crêpes for a quick fix at nearly $2 a pop. “Ridicule,” said my mother over the phone the other day. And Maman, as often, is probably right. Crêpes are a fun, easy to do homemade affair.

The church, crêpes and a sweet tradition

What are we celebrating, besides a humble form of sweet gluttony? In the Catholic Church, chandeleur marks the presentation of the child Jesus, his first entry into the temple, as well as the day of the Virgin Mary’s purification. I fail to see how thin pancakes came in the picture, except for the resemblance one could see between them and the halo depicted over the heads of holy figures in religious paintings since the 4th century or so.

The pagan origin of the chandeleur links more directly to the round disks of cooked dough the form and shape of the sun which, come February, becomes more and more present as days get longer at a faster pace. It’s not spring yet, but you can see light at the end of the tunnel, and it is still cold enough in most parts of the Northern Hemisphere to stand in front a stove flipping pancakes without having to turn the air conditioning on.

This is also the period of the year when winter wheat was being sowed. Crêpes were a way to celebrate the flour to come by using the one at hand. Interestingly enough, a Comité de la Chandeleur was founded and funded by a major French flour producer in 1997,  reminding the population of the godly tradition with ads and billboards. The committee no longer exists. It is now in our hands to make the tradition survive.

A simple crêpes recipe for indulgence

Like every person brought up in France in the last century, I have my good share of childhood crêpe memories: pleasure and pain mixed in a batter of family recollections. While my father and brother were expert at eating the end result, my mother and I were excited by the making process.

We didn’t bother with a recipe and that in itself shows the tradition was still vivid, culturally ingrained. We just knew what to put in the dough: flour, eggs, milk, as well as water, cider or beer, a little fat (oil or melted butter), a little sugar, a touch of booze, traditionally dark rum, and a dash of salt. The trick was to avoid any lumps by using first a wooden spoon and then a whisk.

After letting the batter rest for an hour or so, came the time to show more developed skills. For years, we didn’t have a non-stick pan. We dipped a halved potato in oil to grease the thin metallic pan we used for about everything. With time, I’ve favored using a piece of paper towel folded in fourths and dunked in oil rather than a spud, leaving me to wonder how common paper towels were in Paris in the 1960s. The first crêpe always stuck, no matter what.


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Crepes celebrate the sun as the winter days finally begin to get a little longer. Credit: Phillip Sinsheimer

At age 7, there was my culinary confirmation that you can’t always get things right the first time in life. The ugly torn crêpe was eaten nonetheless, giving the chance to adjust the recipe-free batter with a little more liquid, salt or sugar if necessary.

If the crêpe didn’t have enough elasticity an egg was added and then, we were good to go. A super-hot pan is essential to achieve one of the essential criteria of a noble French crêpe,  thinness, or finesse. Held as a rising sun, the crêpe was supposed to let light go through it, if not the image of my smiling mother behind the lump-free delicacy. A ladle was poured in the super-hot greased pan and then, with a swift movement of the wrist, the batter was to cover the whole pan in a thin coating.

Mastering crêpe-making technique

Chandeleur folklore says that if you manage to flip the crêpe in the air while holding a gold coin in your left hand, good fortune will come your way. I’ve personally never seen this done, perhaps because our entourage didn’t carry gold around so often. We just weren’t keen on the tossing-in-the-air show, partially because our crêpes needed some help with our bare fingers to be lifted off the pan.

When the edge started to get brown, we lifted one side with a small knife, then pinched the crêpe with both hands and flip it as fast as possible to avoid blisters in the process. I was always fascinated by the fact that the A-side of our edible records had a beautiful, uniform golden hue, whereas the B-side looked so different with its erratic brown spots.

We kept piling the crêpes on top of each other on a plate set atop a pot of simmering water so that we could enjoy our crêpes warm en famille. Brother and father were called to come and the filling game began with a variety of jams and spreads. For me, butter and sugar were the only fixings I needed to make me forget my reddened fingers, as crêpes were washed down with Normand cider, mindless of the few degrees of alcohol that helped make the pain go away and the party feel special.


Makes about 12 crêpes


1 cup all-purpose flour

1 tablespoon sugar

¼ tsp salt

2 large eggs

1 cup milk

6 tablespoons water (or beer or cider)

1 tablespoon melted butter (or neutral oil)

1 tablespoon dark rum or cognac (optional)

Oil  and paper towel to oil pan


1. Sift the flour with sugar and salt in a mixing bowl. Whisk in eggs, milk, water, melted butter and rum or cognac.

2. Let rest for 1 hour or more.

3. Heat pan greased with oiled paper towel. Add ¼ cup of batter or so and tilt the pan in a circular manner to spread the batter as fast as possible. When edges begin to brown, flip over with your hands or in the air and cook the other side 30 seconds.

4. Place cooked crêpe on a plate and repeat, repeat, repeat!

Tips and variations:

  • To avoid any lumps and go faster, mix batter in a blender adding dry ingredients into the wet ones.
  • For savory crêpes, eliminate sugar and alcohol from batter and add a dash more salt.
  • To keep crêpes warm, place them on a plate sitting atop a saucepan with simmering water.
  • Typically, French crêpes are rolled or folded in four.
  • You can also layer the crêpes one on top of each other smeared with one or several toppings until you obtain a form of cake that you can then slice in wedges.
  • Crepes can be kept wrapped in plastic and refrigerated up to 3 days or frozen up to 3 months.

Top photo: Crêpes to celebrate chandeleur. Credit: Philip Sinsheimer

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