Days off are funny things. You spend 5 to 6 days in a hot, steamy, greasy kitchen rushing around sweating yourself to death. At the end of the day you limp home with sore feet, a aching back, and dirty food-smelling clothes and all you do is ask yourself ( Read more... )

Its been crazy since my last entry. Business at the resort is picked up along with the weather. Record heat here lately and boy oh boy do we feel it in the kitchen ( Read more... )

Still alive, but very busy. Been a very busy week but will be posting soon.

Please, stay tuned

This will be the first enty in a series to put a preverbial microscope on the processed foods we eat. The thought came to me about a year ago as I munched on a candybar and was reading the ingrediants list and I thought to myself.. "What the heck is this stuff ( Read more... )

Its funny sometimes how we talk about things then they happen. My last post I talked in detail about plate design and food art and the basic rules that should be followed ( Read more... )

An often debated subject ( Read more... )

...today on The Foodist ( Read more... )

After a much heated debate at work last night on Anthony Boudain's post on Michael Ruhlmans blog about the Food Network I decided I would start a new debate here!

Follow THIS link to see the original post ( Read more... )

I wanted to try to stay away from doing more then entry in one day but I HAD
to point out the guest post by Anthony Bourdain in Michael Ruhlmans' blog From February 8th.

Two clips behind the cut
( Read more... )

Today Im going to review a book that Ive read at least a dozen times over the last few years, Most often when I began to lose sight of my dream of becoming a Chef.

The Making of a Chef: Mastering Hear at the Culinary Institute of America
Author: Michael Ruhlman

( Read more... )