"The simple things in life"

Fingerling Potatoes, Red and Golden Roasted Beets, Fried Quail Egg, Mayonaise the homeade kind. Caviar and Shoots for Garnish.

The main part of the country club I work at in Alexandria, VA.

Fried Oysters :) My new favorite thing

Yes that lobster is still alive....

Hello Sebastian...

Sebastian was turned into Lobster Croquette's :) With a Micro Green Garnish

Lobster Salad Canopy's

Fresh Lobster- still alive

Butter Poached Lobster Sushi Roll, with Mango and Avacado Stuffing with Red Pepper Brunios, Wasabi Sauce, and Sturgeon Roe and Shoots for Garnish.

--A take on Tuna Tar Tar-- Fried wonton, Yellow Fin Tuna mixed with a Kimche Sauce Topped with Micro Green Garnish

-- So, the learning continues, I really am enjoying every second of living out here on the East Coast. I'm pursuing my dreams. I'm Learning... That's all that matters.... from the words of advice on knife skills to preparing lobster I take everything Im told in and remember it and work to better my skills. I have day's when its alot to handle and take in and part of me want's to quit... Yet, somehow I push through it, I remember I picked this field for a reason so keep on playing.

Determination to Finish

Today was one of the greatest learning experience's yet, so much so that I need to blog about it.

After completing a list of invoices, Chef comes up and say's your going to create a tasting... We will give you 3 hours to create 3 courses for us. By "us" I mean 4 chefs. Little nerve racking... At first I didn't believe this was actually happening and that they wanted me to do this seeing as it was Saturday and I knew we had a ton of banquet's. Then I thought to myself really the one day I don't bring my binder into work with all the recipes I've ever learned in. Yet, when the Executive sous chef sets a timer and say's you have 20 minutes to plan your menu, I then knew they were absolutely serious. Anything I may have eaten was ready to come up.. So chef hands me a notebook and a pen and say's get to work... I had no idea what to make... Another chef says to me, cook what you know... So I think through every dish I have ever made and consider the timing it could take. A stroll through the protein and produce coolers I start to think...... something simple and that Im comfotable making... After I selected my menu I knew I had to organize everything into catagories for what would be more time consuming.

First Course, (Appitizer) I made a simple scallop Benedict on english muffin with virginia ham and hollandaise. 
-- I used two fresh scallops seared in a cast iron pan, come to find out these scallops were huge, were I should of just used one scallop. Right before I plated this dish my hollandaise sauce broke.... I was ready to quit I couldn't of been more frustrated... Yet, I knew I had NO time left so I just served it, not even time to make it on the fly. I knew my mistake before even putting it before them.. Yet, It was a learning lesson... I was unhappy with this course but I know next time now what I can do better.

Second Course, (Entree) I made a kobe steak cut similar to a new york strip with bacon jam, mashed potatoes and grilled asparagus.
--This I felt comfortable with. I knew you can't go wrong with bacon jam so I made it, thank god I still remembered the recipe. I choose asparagus for this dish one because I love prepping it a chef once taught me how to prep asparagus and make it beautiful. Cut on bias, and peel, Blanch... etc... It turned out perfect. As for the mashed potatoes It was simple. I had originally wanted to smoke them but with the amount of prep work I had already put before myself it was not possible. The hardest part about this dish for me was breaking down the giant kobe steaks. I had help on this. Then on to the grill they went. I knew I wanted to cook them right at Medium Rare. Seeing as kobe will just be horrible cooked any longer than that. Finished my steaks in the oven and thankfully they turned out just how I wanted them. This dish saved me... A few things could of been changed adding a few ingredients here and there would of helped but they said they absolutely loved it.
Third Course, (Dessert) I made a Chocolate Bread Pudding with Kahlua Carmel Sauce topped with pecan's, Whip Cream, and a Fresh Strawberry.
-- Well, where can you go wrong here.... The only thing I did not have time to make for this was a pecan praline topping but it was just fine without it.

Overall, There is alot I learned from doing this challenge today. From orginization, to order of prep. To things I could work on.. It was definitely an incredibly hard task... I really more than anything just wanted to quit and walk out. Then I had to remind myself I picked this career field for a reason this will just strengthen me... Suck it up and get through it... In the end I'm glad they gave me this challenge it really opened my eye's to so much more.

here's a few pics

So, I haven't had a chance to get many picture here yet. Altough I will soon anough but heres a few.

Marinated/ Grilled Tuna, Pickeled Ginger, Wasabi Leaves, and Seaweed Salad 

This was day two, I had to make 8 sheet trays of brownies. and needless to say alot of it ended up on me.

So, I made it to Belle Haven Country Club

Arrived here in the "DMV" about a week ago after a brutal 16 hour drive. A co-worker rode with for support. We drove through blizzards in Indiana... Downpouring Rain... and Endless construction work.

I started at the Country Club on December 2nd. Stepping in a new kitchen with all new people can be incredibly nerve-racking. My first task was to learn a program called ChefTec and enter invoices from previous orders into the computer. Then once completed I learned how to make an Oyster Soup, needless to say I was nervous just making a basic roux. Then after completed I had to go gather 10 white onions. Once again I learned next time grab a box when you have to try and carry 10 onions up two flights of stairs.... What a nightmare... As the day continued It got a little better. Day 2, was alot smoother and my nerves were gone as I started learning my way around the kitchen. Although, I did have to carve turkey for 150 people. Which was difficult at first seeing as I have never carved anything in front of anyone ever. So it was a change.

Working in the club is such a change from any type of work I have ever done. Seeing 6 different events for one day can be slightly intimidating. Yet, Its a fun challenge at the same time.. As I am handed new tasks everyday I always remember someone telling me "Julia, This is not an all day project" So I try and get everything done as fast and precise as possible. Yesterday, I was asked to medium dice 30lbs of Carrots.. Oh joyyy... After it was all finished I looked at my hand and suprisngly barely even had a calis from my knife. Also, working in this club there are many different lanquages spoken, So basically Im learning spanish and picking up on what I can. I can now hold a basic conversation..

-So much more to add but only so much time in a day before work! I'll keep posting as the learning continues :)

Coming to a close in Missouri soon

As the learning continues, I'm approaching my last week's in the state of Missouri.
Latley, I had my first lesson in making dry sausage, let me tell you it was defenitly a learning experience, Most memorable part of making dry sausage was probably the smell of the hog middles before they are cleaned, It amazes me how a product such as that can make such wonderful ending product. I learned how to make Kaminwurst it is an Austrian, scented with Juniper, Lemon Balm, Marjoram.
It will take 6 weeks before it's ready to serve.

The end product- before hanging

My dinner special

Above is a picture of a dinner special I created, Includes a beet puree infused with sage on the bottom, brussel sprouts sauteed with radishes and smoked peppers, a black truffeled risotto and monkfish wrapped in prosciutto (scott's idea)  with a simple syrup infused with lemon and rosemary... YUMMY!!

The 2nd Photo is another dinner special: which had a crispy pumpkin polenta cake, braised lamb shank with bordelaise, pickeled pumpkin, roasted veg, and wild mushrooms

Next stop, Belle Haven Country Club.

So here goes as my culinary journey continues...
Next stop Belle Haven Country Club, in Alexandria VA.
This is a big step for me seeing as I'll be out on my own, In completley new surrondings. This is a six month trial that will take place for some serious learning. I am incredibly excited to step foot into a new kitchen and meet new people, and most imporatantly step into a new realm of the culinary world. Catering in mass! The thing's I will learn in the club is honestly what I feel is exactly what I need to continue and really test me. The best part about it is that I'll be right next to the bay and talk about fresh fish!! I have almost got all the plan's finalized as I will be departing the good ole' state of Missouri and making a drive on November 29th. Im slightly nervous but I know everything will work out. I am geared up and ready to go as I recieved an early birthday present of my entire knife set which was exactly what I needed! Now, uniforms... Time to ditch the pink jackets and pants and go strict black and white. I plan to post once a week while there to track my progress It's so exciting to see what I learn.

Needless to say, WISH ME LUCK!!



My new Wusthof Knife set, Thank you mom for the support. This will really helped out as I continue on my culinary journey.



The proposal 3 course

3 course tasting menu- Chef Brock and I put together a nice little tasting dinner the other night for a couple who were getting engaged that night. It was a great experience and an awesome opportunity to put are minds to work!

3 Course, Halibut pan seared, with corn salsa, tomato confit, roasted rosemary potato wedges, sherry vin reduction drizzle, purple basil chifnad, and beet wedge. 

1st course- Pan seared scallop, risotto spinach cake, infused with  lemon, grapefruit suprem, and torgashi. 

Watermelon tossed, salmon moose and cucumber. 

The proposal course, 3 sorbet's, with lavender and mint micro's 

Can I get an amen for inspirtation

This past weekend I had the wonderful opportunity to learn under some incredible chefs.. Trying to find the words to explain how awesome it was is slightly difficult. The first main day was friday, which included a dinner service of 8 courses. I was paired with two chefs to work with for the weekend chef grady spears, and sharon hage. On friday morning I was asked to break down salmon, so I just say yes chef and get to work... yet I have never broken down salmon so it was nerve racking experience. First chef mike shows me, and Im still having trouble, then chef greg sharpe helps me and Im still a little confused. Then chef bernard comes and helps me and shows me a completely different way and it helped. The first salmon I broke down wasn't to pretty but with a little practice they began to improve. Friday night dinner service was so much fun working with all these great chefs on the line, it was defenitly an experience ill never forget. Then saturday continued on to work with chef Sharon more as we had our demo tent. The demo was a blast our dish was a roasted eggplant, on tomato bread, with hot peppers and fresh garden herbs.. I enjoyed working with sharon that day she really taught me alot and also worked on my knife skills as well. It was an amazing time. I look forward to what my future is holding Im determined to learn more.

chef sharon and I at demo 

Chef Bernard and I 

Chef Greg and I 

yay salmon. 

and this big piggy went to the grill for 35 hours. 

sakmon 

expediting food. 

demo tent 

chef grady spears and I

Part of the gang 

Kodak Moments-- summer edition

Oh just straining some chicken stock :) yummy!



One thing I've learned is to not let anyone help me lift stuff, especially being a girl in a kitchen.. I got this



Strongest man in Missouri stopped in for dinner-- Ovalta Bell



Big Al- Snapped some pics of me while I was cutting herbs from the garden



Perfect example of farm to table

So I can make a souflee now..

--just for giggles... this piggy went to the fryer.

...dreams can become reality...

Trying to express how things are going into a template can be troubleing sometimes.. I've reached a point where a simple dream is becoming reality. I want nothing else in life than to live, eat, sleep, breathe the culinary world. Im driven and not going to stop until I get to the top. "A lil' practice makes perfect"

So, yes I may of only started cooking seriously a short time ago, yet I have caught on quickly in my opinion. I am in a career field where there is nothing but learning to take place. So, as I worked the line on a previous evening the sous chef says food network is having casting calls. First reaction, I wish I could be on that show, I dream of being on that show really. I thought to myself why not give it a whirl. What's the worst that can happen them tell me no? If you expect the worse everything normally turns out fine. So, Im going to give this a try. I may not be as experienced as many of the chef's who are on the show but hey, it's worth a shot. My grandmother always told me to follow my dreams... Well, that's what Im doing. At least I can say I gave it a shot.

Well, this is me making my dreams into reality one step at a time. I want to be able look back a few years from now and be proud of my accomplishments. Wether I have the support along the way or not, as long as I am happy and have the self-confidence in myself is all I need.

Nothing holding me back

Pic's from Slow Food, Feast in the Field Event- at Claverach Farm

Our team!



BBQ'n  <3




Our Finished Plate :)




100 Plates, 2 minutes Later :)



All the chef's that particpated
(Of course Im the only one in pink <3) ha.

Have you ever sat and wondered what the future may hold? Wanting so badly to get a glimpse of were you may be 1, 5, 10 years down the road? Well, recently I've been thinking about what lies ahead on this culinary journey I am on. I know I am truely passionate about staying with it, I eat, sleep, dream food.. I am so incredibly eager to learn more, I know there is nothing stopping me from furthering myself. I know I am going to finish schooling. I so badly want to travel, Im thinking after schooling is finished I would like to go work out of the country and get an experience for authentic styles of different cooking. It would be awesome. This all came about as I was catering with the Overlook Team at the Slow food event in St.louis. The event was to show people farm to table simply put. It was an amazing experience. I love going to these different event's, meeting other chefs, and most importantly getting to cook :) You know your heart is in your career when ya can't believe you get paid to work when ya' love it so much..

Inspiration

1. Put your heart and soul into what you cook
   "Cooking is like love.  It should be entered into with abandon or not at all." Harriet van Horne 
2. Put time and care into your cooking
   "Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." -Charles Pierre Monselet
3. Don’t try to make it too fancy
   "Make [food] simple and let things taste of what they are." -Curnonsky
4. Keep in mind why you are cooking
   "Food is not about impressing people. It’s about making them feel comfortable." -Ina Garten
5. Ask experts for advice
   "If God had intended us to follow recipes, He wouldn’t have given us grandmothers." -Linda Henley-Smith
6. Be patient
   "Cooking is an art and patience a virtue… Careful shopping, fresh ingredients and an unhurried approach are nearly all you need. There is one more thing - love. Love for food and love for those you invite to your table. With a combination of these things you can be an artist - not perhaps in the representational style of a Dutch master, but rather more like Gauguin, the naïve, or Van Gogh, the impressionist. Plates or pictures of sunshine taste of happiness and love." -Keith Floyd
7. Start with the basics and the rest will come
   "Once you understand the foundations of cooking - whatever kind you like, whether it’s French or Italian or Japanese - you really don’t need a cookbook anymore." -Thomas Keller
   
8. Stay Positive, & Patient
   “Take the time to learn, and try new things, don’t let the craziness bring you down and most importantly don’t be afraid to make mistakes, and work harder than the person next to you.”-Tim Grandinetti

   
   

"I got sunshine, on a cloudy day"

I think I love when we get busy at work I thrive on craziness I have discovered. Saturday, we had a wedding of 190 and were still open for dinner. Quite interesting day I must say! I finally got to work hot side Saturday night I was pretty happy about that. I was worried at the start not knowing the menu well since this one is new and got a lil' bit more worried when we had 3-tastings and were told basically to get crafty with it. Well In-fact we did. 1st course I grilled asparagus, pickled veg, a little balsamic drizzle, hen egg over easy, and a little bit of thinly sliced Serrano ham. I can thank chef Tim for that one. Dishes  below I actually got to make yayyy :) p.s. I am learning.

Working hot side

Halibut Dish

Pork Dish

Steak Dish

Trout Dish

Reflect, and Learn

I've reached a point in my learning now where I am able to look back and realize really how far I have come. As I chatted with Chef Mike today I mentioned my first week. I'll never forget my first day and cutting crouton's his first words to me were "Croutons are meant to be bite size, look at the size of your nail and compare it" I must admit I was so afraid at this point seeing as I didn't know much about cooking, just a few things. Now as I prep thing's I have a reminder in my head that says "Julia, this is not an all day project" I must say my knife skills have improved greatly from where I started. In February, I didn't even know my basic cuts. I knew what a dice was but was not to good at actually dicing anything. I'm just amazed at how far I have come in learning in this period of time. I really enjoy being in a kitchen :) Yet, today I also realized I am easily frustrated when I can't do something right. Yes, people make mistakes but it bothers me to a point of aggravation that I couldn't get it right the first time. This is one thing I really need to work on; Not letting things bother me as much as I let them. Also to add, I really enjoy prepping Asparagus as crazy as that sounds. One day I hope to have a truckload dumped in front of me and have to prep it. With that being said recently I came to realization I need to get an idea for what the hotel industry is like; It's a whole different aspect of the culinary field. I think having the opportunity to give it a whirl for a short period of time is really what I need to get me going. I have heard so many stories about what it's like and having to cook i.e. risotto for 3,000 people. As freighting as that sounds I think it'll be a great learning experience. Before December, I'm planning on spending some time doing an Estage at the Marriott in Orlando. I don't believe I am ready to go quite yet I still have some learning to do before I go but the time will come soon. "Always count EVERYTHING when prepping for a banquet" -chef mike. That quote is a perfect example, I tend to count and add an -ish behind the number, yes that will have to change and become exact.  To conclude this blog, Today I was able to cut into my first Halibut, I must say it was a little nerve racking yet at the same time exciting seeing as I have never had this opportunity. 

1st Halibut

St. James Winery Demo

After a long day out in the vineyards, at St. James

Make Shift Travel Kitchen with cardboard flooring