culinaryinquirer.blogspot.com
The Culinary Inquirer: August 2010
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August 31, 2010. A meal worth sharing. Today I attended orientation for the French Culinary Institute where I'll start school this Thursday. I felt like a giddy freshman again, eager to meet my classmates and learn what the months to come would entail. We hopped the subway and before I knew it we were in Greenpoint standing in front of. Do you not like the tartar? Oh no, of course not! Thomas falsely assured her, giving me a wink as she hurried to another table. August 29, 2010. This evening I had the pl...
culinaryinquirer.blogspot.com
The Culinary Inquirer: Coming to a truce with my calling
http://culinaryinquirer.blogspot.com/2011/08/coming-to-true-with-my-calling.html
August 27, 2011. Coming to a truce with my calling. Graduation day with Chef Alain Sailhac. To cut to the chase, finding my career path has been challenging for me. I'm intrigued by a variety of areas within the restaurant industry and I can imagine myself succeeding in most of them. Deciding which one will ultimately make me the happiest is another matter — A matter that has introduced me to insomnia. The internship was a pivotal experience for me. It was after two months at Food Arts. Kitchen, my atten...
culinaryinquirer.blogspot.com
The Culinary Inquirer: Wise Words
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Feeding people graciously and lovingly is one of life's simplest pleasures: a most basic way of making life better for someone, at least for a while." —Anna Thomas. Life itself is the proper binge." —Julia Child. It's not what you eat, it's how you talk about it that counts." —James Gordon. Cooking is like love. It should be entered into with abandon or not at all." —Harriet Von Horne. Subscribe to: Posts (Atom). 20 Things I Learned. There was an error in this gadget. Like a strawberry milk.
culinaryinquirer.blogspot.com
The Culinary Inquirer: February 2011
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February 26, 2011. Level 4, Round 1: Buffet. After successfully passing my midterm evaluation, which was perhaps the most nerve-racking evening of class so far, I've transitioned into level 4 where my class has been divided into three groups. There are three stations (family meal, production, and buffet) within level 4 and each of them focuses on catering to the masses. I mean, I wouldn't eat a lot of it, but it had some good flavor, and it's a practice that ensures the whole animal is in fact being used.
culinaryinquirer.blogspot.com
The Culinary Inquirer: June 2010
http://culinaryinquirer.blogspot.com/2010_06_01_archive.html
June 24, 2010. We may be glorified servants, catering to the whims of those usually wealthier than us, but we are tougher, meaner, stronger, more reliable, and well aware of the fact that we can do something with out hands, our senses, the accumulated wisdom of thousands of meals served, that they can't." Anthony Bourdain,. When did you know you wanted to be a chef? So when did I know I wanted to cook and be a chef? I transported the seabass back to Salina and prepared butter. Subscribe to: Posts (Atom).
culinaryinquirer.blogspot.com
The Culinary Inquirer: September 2011
http://culinaryinquirer.blogspot.com/2011_09_01_archive.html
September 14, 2011. The search for the right kitchen. I expected that my first stage might not pan out. I arranged several stages in the course of a week so I would have the opportunity to compare them and figure out exactly what I was looking for in a work environment and from a chef. My next stage was at The Breslin. Located in Midtown at The Ace Hotel, the Breslin is a British love child between Michelin star Chef April Bloomfield. Which is what I found on my third stage at Paulino's. I wanted to find...
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Docsconz- The Blog: Culinary Blogs
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Musings on Food and Life. February 26, 2011. Goose Cassoulet - An Idea in Food. Goose was the one constant going in to the weekend. Knowing that Alex and Aki. Would be visiting and having had the good experiences. That I have had with Mary Pratts Elihu Farm geese, I thought it would be fun to cook one together. I was right. In the meantime, Alex and Aki had set smoked bacon bits to cook on the stove, chopped onion and fennel, cooked the wings and hind quarters of the goose and began their initial cooking...
thisguysfoodblog.com
Belgium | this guy's food blog
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This guy's food blog. Archive for the 'Belgium' Category. In de Wulf. Again. September 16, 2014. In de Wulf (2). Tags: In de Wulf (2). In de Wulf Belgium. In de Wulf restaurant. Expressed a desire to join Rocky and me for a great meal while we were in his part of the world. So I was quick to oblige and booked a lunch table for three, three days after my first affair with Chef Kobe Desramaults and his team. Naturally, since this meal was mere days after my first. Radish, egg yolk. Just like in the previou...
thisguysfoodblog.com
Okonomi Brooklyn | this guy's food blog
https://thisguysfoodblog.com/tag/okonomi-brooklyn
This guy's food blog. Posts Tagged 'Okonomi Brooklyn'. Ramen Omakase at Okonomi. October 14, 2014. First up, Local Red Drum. Lovely local fresh fish to begin. Accompanied by plum soy sauce and a fairly spicy yuzu condiment. Cured Alaskan Salmon Mazemen. With Camembert, shiso buds, and tare soy sauce. The noodles had an amazing bite and the shiso a nice pop. The fish was beautifully complimented by the sweetness of the tare. Shiso tofu panna cotta with fresh pear. Light, herbaceous tofu kicked up with...
insert-food.blogspot.com
{Insert Food}: Taian - Osaka, Japan
http://insert-food.blogspot.com/2015/01/taian-osaka-japan.html
Taian - Osaka, Japan. Dinner - Saturday, December 27, 2014. My friends have mixed opinions about this place. Most of them, when asked, told me to "just go and see for yourself" - not particularly effusive, it would seem. However, at only 13000 yen for the sole dinner menu, it was a bet I was willing to take. An interesting note - for the first time ever, I had to use my credit card concierge to make a reservation, because the restaurant would not accept a request from a local friend on my behalf. A wonde...
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