Cooking is the best part of my job. Cooking is also the easiest part. It’s the one part of my day that I look forward to, and that’s if I get to do it. Unfortunately, most people don’t feel that way. It’s more of a chore or hassle, and a lot of times people find it more intimidating than it is. I won’t lie, cooking in a professional kitchen is much different from cooking at … [Read more...]
From Scratch: A lesson in Sustainability
I hate avocados. I know I just ruffled some feathers with that statement, but it had to be said. Not for lack of flavor or texture, but I find paying $100 for a case of 40 avocados extremely irresponsible. Take it off the menu, you say? Raise the prices? If only the consumer wasn’t so fickle, that might an option. After all, you put it in your salad, in smoothies, and on … [Read more...]
From Scratch: Life of a Cook and What It Means to Be a Chef
I might just be a glutton for punishment. The same can be said for anyone who chooses to spend 10-plus years behind the line. It is hot, labor intensive, the hours are long, and the pay is terrible. Too many times have I seen the bright-eyed, starry dreamer fresh out of culinary school walk into their first real kitchen ready to be the next Thomas Keller, and within the week … [Read more...]