I'd meant to get this post up sooner, but this summer has turned out to be an unusually busy one. It's not the usual way of things in our kitchen to get overtime in July and August, but there you are. There's been just enough events to keep us occupied, and now that we have enough staff we're starting to make more things from scratch - for example ( Read more... )

I meant to go to uspinmeround's birthday party tonight, but today my chef told me that this week he'd be sitting down with the exec and "reviewing my situation", e.g., trying to decide whether or not I'm worth bumping up to the next payscale. That means I'm frantically banging out the proposal I've been languidly throwing together over the past month so I can ( Read more... )

Yesterday, I was in the elevator with my pastry exec, about to go to the basement level, when the sous from the main kitchen appeared holding a walking cane with the crowbill-style handle, and it was completely smeared with blood from the handle to about the middle of the shaft. Someone just left it in the kitchen, leaning up against the wall ( Read more... )

Simple bachelor's dinner: thick sirloin medallion, rubbed with a paste made from kosher salt, black pepper, garlic powder, dried minced onions, and the secret weapon for red meat: Beaver brand sweet hot honey mustard. Pan fry in olive oil til barely warm all the way through. Eat unadorned and unaccompanied. So, so good ( Read more... )

Before I forget again, here's a link to the gingerbread dioramas the Sheraton did this year ( Read more... )

Because this is exactly what happens to me. From Achewood.com, by Chris Onstad ( Read more... )

Why in hell does disco make me so happy? Wait, don't answer that, I probably know why.

First off, before I forget, some weird food links for everyone who's been missing my epic food postings, but mostly for my homey chef2b courtesy of boingboing.net:

- a new way to grow truffles:

- a cool little photo series of food that defies proper description- ( Read more... )

... and ladies line up on my left for make-outs. Or, Biblically: IT IS FINISHED. Verily, today thou shalt be with me in some place that isn't a kitchen ( Read more... )

I've had to do several menu-writing exercises for school thus far, and this has them completely beat. Too funny.