February 2012
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Not surprisingly, my life goals constantly change. One day I might be saying that I want to be a part of a Michelin Starred restaurant then run my own. Then I see these days that there are really good chefs out there who don’t have them but make really great food such as Rick Bayless or Mike Symon, who I both want to emulate in some way or form. The fun part about being in this profession...
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Something felt naturally off today when I was trying to do my usual thing at work while taking pictures: I couldn’t get the natural angle or the plating didn’t feel right. There’s always tomorrow though, it gets better.
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I was reading Michael Symon’s book in a Barnes and Noble and was captivated by a couple things
1. He won FnW’s Best New Chef with a check average of 30 dollars a person. Here’s the kicker: His expensive dish back then was Halibut at $19.95.
2. He believes in a system called “two pans or less”. He makes his sauces from fonds, and natural juices that come off the...
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http://www.youtube.com/watch?feature=player_embedded&v=wOrfpzPfVXA
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Fun Fact: Jason Butler was one of the advisors during my Youth and Government years. He’s an awesome dude all around!
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I’m starting Project 365 again because I feel like I need something fulfilling in my life. Along with the fact that I kind of flubbed it by not really knowing Tumblr features. So here I am again at a shot at my own redemption.
That awkward moment when a pizza from Uno’s has more notes than you have followers.
After eight straight days of 10+ hour days, I decided to give myself a day and a half off. Then, it’s time to plow through these next three weeks. Then, say hello to Hyde Park!
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Kitchen Pet Peeves
If you haven’t yet, go to twitter and check out #kitchenpetpeeves. Have a hearty laugh, relive some memories and maybe it might pursue you to get a twitter and share your own.
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I also would like to personally apologize if some people find my blog boring, because it feels like I don’t have any personal thoughts in here. I went in that direction to avoid scrutiny, but after some scoping around, I realized that the best bloggers share their thoughts with their followers, which in turn becomes personal interaction, and later education.
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Got this question from an anon…
Hi, I see that you graduated from CIA? do you think it lives up to its reputation? and do you think it is worth to spend all that money in studying there? I’m planning to study there, hope to hear from you!
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Having no basis of comparison, I could not say that the Culinary Institute of America is the best culinary college out there....
Anonymous asked: Hi, I see that you graduated from CIA? do you think it lives up to its reputation? and do you think it is worth to spend all that money in studying there? I'm planning to study there, hope to hear from you!