Reading, Researching, and Learning

Guess I could say I've been pretty busy!
So, Lately when I have free time outside of work, school, and helping with dance classes. I have been reading and researching anything and everything about the culinary world. I've really taken an interest in the work of Grant Achatz he just opened up a new restaurant called next in Chicago. I love his concepts and cooking methods. He uses a duck press which I think is incredibly awesome. Come to find out that is some old school cooking! It's amazing how much passion and drive he has. I really want to read his book called "Life, on the Line" I was watching a video of a speech he had done after winning an award. He discussed working in the French Laundry and how when he first went there he was amazed at the passion everyone had. In his book it states the chef always explained for the others to look at the big picture. I feel the same when Im working at Overlook all the chefs there have drive and passion for what they do. So do I, but I have some serious learning to do still! I find Chef Grant as an influential person who I can follow there work.

The two books I'm currently reading are; The Proffessional Chef 8th Edition from CIA. and Mastering the Art of French Cooking by Julia Childs. They both are awesome! I find myself reading them both and taking them everywhere I go. I was watching a video of how Chef Grant built dishes. He took his main ingredient and did what they call flavor bouncing. It was neat! So, reading both these books has really opened my eyes. I'm working on creating dishes, well trying. I lack at being able to construct a dish by that I mean make one up on my own. So, I've decided to read about it.

Soon, I hope to start building more on my knife set; Seeing as I only have two knifes. Yet they both are used daily. I am looking into my next knifes as being another chef knife that's not as heavy as my Wusthof and a Granton Edge as well. I'm really enjoying all the learning :)

Gardening :)

Onions Are coming in :))

The Back Garden still working on it

My garden still in progress

I did a horrible job tilling but I tried!

Saturday Night Dinner Service

What a weekend it was at Overlook farm..
I must say it was sure defenitly a learning experience. Saturday Evening we had Guest Chef Kevin Nashan and his Sous Chef Chris joining us and doing a seperate tasting menu.. We were booked...sold out for the evening... Saturday morning I woke up around 6:00am got ready and headed to school in St.louis. When I wished I didnt have class I just wanted to be in the kitchen all day. Lucky me I was able to leave class early that day my professor was quite understanding for once. Then got home two hours later had a suprise visit from dad, wendy, and my adorable little sister Sydney. I couldn't go to work until I saw my little sister! Ahh she is quite the charecter. Then off to work I go. Get to work and got to work. As the day progressed it was time for dinner. I worked cold side and helped Chef Kevin with some plateing. It was awesome to be able to help him not only was I plateing I was learning he showed me some techniques that help when you plate so it was an awesome opportunity. There was not a dull moment in that kitchen once we started getting busy. Tickets really started lining up but everyone just kept working together and cranking the orders out. I wish I could of done more. I defenitly give props to everyone working hot side Saturday night. Even with a few bumps during service we got through it and everyone loved it. I learned I tend to get a little frustrated at times but I got past it. When things get busy they get hectic but you just got to push through it. My favorite moment of Saturday night dinner service was when Farrel one of the new chefs came to my station and just started laughing for no reason... I say "Farrel whats so funny"... He responds "At this point all you can do is laugh".. So I start laughing... and believe it or not it really helped... When I got to the point in dinner service everyone was tired I just laugh... By far the greatest moment of the night.After dinner service was complete there was massive amounts of clean up to do so I got to work... By the end of the night I felt as if the temperature of the kitchen was set to cremate it was so hot. Defenitly powered down some waters and fresh lemonades helped keep me going.

Sooooo the question is what did I learn Saturday????
1. Plating techniques -"just keep it simple"
2. Odd but funny --> Learned Fava beans explode in a fryer
3. Now remember the name of the "finger slicer/ ham slicer" (granted edge) props to chef mike on reinforcing that in my head.
4. Brining bison tounge for 45 days creates absolute awesomeness :)
5. When I get frustrated just brush it off and laugh and keep going.
-- The list could keep going and going...

I like to Butcher :)

My favorite thing to do...BUTCHER CHICKENS!!!!!

All the Pork I had to dice... and only 10lbs of that was for breakfast sausage gahh!!

Here is a Thank You to the Chefs!

Ahh, how I love to cook! Words cant explain how much passion I have when Im in the kitchen.. It's truly where my heart is!
Crazy Fact: I couldn't cook an egg 8 months ago!

This blog goes out to all who have supported me along my culinary journey!
Firstly, I would like to thank Chef Chris Fitchett. He is the one who took me out of the deli with-in my first few days of working and gave me the opportunity to learn the kitchen with little knowledge of it I had. He gave me the chance to learn! The first day I learned how to make some awesome freaking omelets. He supported me working in the kitchen when the boss did not at eagles nest. He fought for me to be able to work in the kitchen when others did not. After my first day I knew it was hard work and I wasn't sure how I felt but then I learned to love it! I learned to dominate! I could plow through 60-100 orders on a normal day all from what I learned from chef chris! Regardless of what anyone says the day he was not there any longer and we were about 6 tickets behind with no chance of getting through sunday brunch and he showed up he saved the day... We would of not been able to complete service with good times if he didn't show! And I know Chef chris knows exactly what Im talking about!
Now, I no longer work at Eagles Nest. I work at an AWESOME place called Clarksville Station at Overlook Farm. Here I have learned so much more than I would of ever imagined! So here I would like to thank Chef Tim Grandinetti the oppourtunity to work in the kitchen! Chef Mike Polcyn & Chef Justin McMillen for everything they have taught me! They have put me ahead of my culinary classes by miles! 2 months ago when I started I was like a lost and confused person wondering around a kitchen! I have learned so much since! I've deloped a passion for butchering things especially chickens! "I like to hear the bones dis-joint" -me. Don't think I'm weird for that statement! I feel as if the things I have learned at Overlook farms will stick with me forever. Its not just in the kitchen learning its beyond that. I have now developed a passion for gardening seeing how overlook farm has many of their own and its given me better understanding of how fresh produce is better!

So once again, Thank you to everyone who has supported my culinary journey! I could write a novel on how much I have learned!

Dominate with julia and brock

Julia breaking down a chicken faster 2nd try

Me breaking down a chicken :)