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Wednesday, January 25, 2012

Whats New?






















New menu is rolling out here's a few pictures.
As for the pie I made that for a tasting for a wedding.
-->Absolutley awesome and simple to make 
--> If you can make rice crispies you can make that pie. 

Sunday, January 22, 2012

Plating salads :) Oh so pretty this was just half of them!
PS the blog is under construction :/ Will get better soon

Saturday, January 21, 2012

Friday, January 20, 2012

What to do... What to do

So, I like to keep my blog updated with new things I am learning. Yet, sometimes finding time to sit down and write is hard. I honestly couldn't be happier, I am learning sooo much. I have gotten the oppourtunity to learn about all different styles of cuisine and how to make it. I have learned you don't really need a recipie unless your baking. If you understand your ingredients you are set. I really enjoy cooking more asian style sometimes. Soy sauce, kimchee, sesame, cilantro and ginger have become my best friends. Some day's are harder than other's. Working long day's and rarely taking a break really takes alot of energy out of you. I don't really like to take a break to rest anymore I am just so focused on getting things done.
Another thing I have started thinking about is what is the next step in my culinary journey. This is the hardest decision I have ever had to make. I am currently two months in to my 6 month trial. I have thought well do I want to stay longer and see all four seasons out here on the east coast. I am curious to see what its like to work at the country club during the summer time. OR: do I go somewhere new I have so many other options avaliable for another place to go learn. Doing that will allow me to learn and expand so much more. OR: do I go back to Missouri. I miss my family more than anything. I call them all the time but at the same time I miss being right down the road from everyone. Right now Im 16 hour drive or a 2 hour flight. I love working at overlook farm during the summer time. Its always busy and its just a blast. I am just stuck with a decision. I just don't want to look back 5 years down the road and regret a decision. I guess only time will tell.

Tuesday, January 17, 2012

"The Next Grant Achatz?"

This was the dish in the book.

My attempt

My attempt #2
So recently I started learning about Molecular cuisine. I enjoy following Grant Achatz work, he is one of my favorite chefs with an incredible story that show's how determined he was to get where he wanted to in life. Grant has a restaurant called Alinea and Next. Next was just recently opened in Chicago I dream to go there one day. As I was reading grants book about Alinea I found a recipie of a dish that I was intreseted in. I wanted to attempt to make it. This gave me an Idea of what it was like to work with chemicals. Also, along with this dish I learned about pricing. What it would cost to make the dish, what the food cost is, and food profit. I usually HATE math but I really enjoyed learning about this. The way I was taught it just made since. I couldnt ask for a better group of people to help me learn.


The dish is kobe beef, with honey dew melon slices, a soy pudding, citrus sugar that took 10 hours in a dehadrytor, micro cilantro, and english cucumber.

This week I am going to change this dish and make it my own using the same concept of ingredients. Hereee Goesss! 

Tuesday, January 3, 2012

Update with Kodak Moments

My first Raw Oyster expeience---- DELIC!!!

New Years 5 course- TARTAR with Kobe, Roasted Tomatoes, Smoked Salmon, and Tuna

Lobster Consume with Bacon Foam

Fresh Oysters, with Caviar, Champagne Gelee and Creme Fresh

The first day I dealt with lobsters... eeekk

S
salad with pomagranate seeds

Lamb 2 Ways, Grilled, and Lamb Perogis

First oysters again

My stack of 400 invoices :)

Fois Gras Creme Brulee, with a Marinated grape salad