"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