Clocking out of corporate. Advice for young cooks. PSA.

Well, my last day at corporate chain bagged frozen speed cooking was last night. As my first line job as a cook, it was definitely a learning experience for sure. Chefs will always tell you, get your foot in the door wherever you can, take it with a grain of salt. They don’t include back…

Why young cooks should avoid corporate food chains.

“Burnout”. A state in which a cook is overworked, under appreciated, and a feeling of physical exhaustion.  Poor management, many of whom have never stepped foot behind the alley of a kitchen, regurgitating corporate rhetoric about “the guest is number one” drive promising young cooks right into the ground. Degrees in business focus on net…

When you think you can’t keep going.

These past few weeks I’ve taken on what I thought was too much. Two kitchens, seven days a week, and driving uber to make ends meet all while trying to make my dream happen. There are certain times in everyone’s life, where we are at the brink of exhaustion and cannot possibly fathom continuing on…

Good, balanced food comes from good balanced chefs.

Everyone knows, or IS that chef that goes full throttle, 24/7. Two restaurants, 7 days a week, 12 hour days, every second their life revolves around food. It is easy to be consumed by your craft, because it is also your passion. It’s what you assume defines your identity as a chef. You feel like…

Never give up.

My favorite instructor in culinary school always said “time is not your friend”. Not only does that ring true in a kitchen, it is a mantra for life. You only have so much time on this earth. So, indeed, “time is not your friend.” So after many days of waiting, I thought my chance at…

Top 5 reasons why veterans make great cooks/chefs.

So, when it comes to career transitions, many often wonder if the kitchen life is for them. I too went through this debate before deciding to chase my culinary dream. To my surprise, I fit right in. Here’s the top five reasons veterans especially combat veterans integrate to the cooking family seamlessly. 5. Discipline/Coachable– We’re…

The 8 count.

This morning I couldn’t sleep so I decided to take a very early stroll. Those Mornings so early you’re up before the birds. Lately I feel like the walls have been closing in on me, and I have been restless. I haven’t been cooking, my knives sit idle nicely tucked away in my chefs roll….

Good gin, good vibes. 35 and feelin alive. 

What. A. Birthday.  After throwing down about six hundred bones on the car getting fixed (Svetlana is feeling much better now thank you Fayetteville Volvo you guys are rockstars and saved me a ton see link below) im enjoying one of my favorite summer drinks, Bombay and tonic. Since I have the day off I’ve…

Culinary II Last meal service. Confessions from the weeds.

Every chef would love to tell you that they’re a perfect machine and they’ve never seen “the weeds”.  In the kitchen world, being in the weeds means you are overwhelmed with tickets and are behind on ticket times.  This week was our last meal service of the semester which was bittersweet.  There’s alot of things…

Main Course Salads

This week was main course salads. When serving a salad as a main course the components of proteins, greens, dressing, garnish are much like a side salad, but a larger portion.  Texture and flavor contrasts are important as with any dish. The Cobb salad is a classic main course salad with it’s plating style where…

Shake the hand that feeds you. North Carolina State Farmer’s Market.

On average Americans spend four thousand dollars a year on groceries. We coupon, we look for cheap food to feed our families on meager budgets. We are the same Americans who are obsessed with clean eating and fitness and anti-GMO, gluten, ect ect.  The U.S spent on average around $10,000 a year on healthcare.  So,…