So my labor day weekend isn't that exciting, but I stumbled upon this while checking out the CCA website. It is a graduation speech for the recent commencement of the new crop of culinary students that have been set loose in the culinary world. I found it somewhat inspirational so I am posting it here in hopes that I will maybe read it again some ( Read more... )

This is what we ate at Range on Thursday, June 7th ( Read more... )

"They'll have to try like hell to catch me this time. They will try like hell. And even if they don't find you, what kind of way is that to live? You'll always be alone, no one will ever be on your side, and you'll always live in danger of betrayal. I live that way now. But you can't just turn your back on all your responsibilities and run away ( Read more... )

this past week was simply long, starting w/ a nasty confrontation with Lance, chef de cuisine at alamo. this landed me at garde manger/desserts station, which is a good thing, but resulted in some serious being kicked in the ass on my first night. then i manage to accidently erase all the pictures on my digital, WITHOUT saving them first. next, i ( Read more... )

i got myself a lot of reading material today. got my issue of food and wine in the mail. was once again sucked into the book section of costco and came out w/ the silver spoon. hopefully that will give me some inspiration for the vegetable/fruit terrines i have too make in adv garde manger. and yes, they have to be savory, not sweet. spanich ( Read more... )

so the past few weeks have been pretty cool. am on spring break now. things have been super busy at work. staged at chez panisse. it was really cool. went on chinatown field trip with chef rhoda. went on wine tour of napa with the school and bought a bloody expensive bottle of port. drove by the cia at greystone of one of the students commented ( Read more... )

so i finally made it to eat at aziza with mark and armand on sunday. it was pretty damn good. We all got the 4-course tasting menu which i'm pretty happy about, but it was way too much food. I was stuffed silly by the end of the third course. There's just something i really like about not having to think about what i want to eat. i'm pretty content ( Read more... )

the last week of wines was droning. steve eliot really knows his wines, but he's really dry and monotone. Sitting through wines was almost as painful as euro. chef serge's lectures were really hard to get through, but steve eliot's are longer, much much longer so it kinda evens out ( Read more... )

two-thirds of the way done w/ euro!! i can't wait to get out of this class because i have a hard time understanding chef serge and because we don't really cook very much. i spend half of production walking around looking for something to do ( Read more... )

So for the last day of FOA we did a mystery basket challenge and it was fun. The best part of it was that we won! i was totally surprised, but happy. In our basket we had lamb rack, salmon (changed to seafood), fava beans, goat cheese, puff sheets, cranberries, goat cheese, fava beans, chipotle, tomatillo, cucumber, parsnip, beets, blood oranges, ( Read more... )