GUESS WHAT?

I PASSED MY 1st OF MANY SERV SAFE EXAM!!

Time to get in gear

I've come to realize I'm not in the same mind frame cooking here as I was in Missouri at either of the restraunt's I worked at. I wonder why.... what can I do to fix this... When I work the line here at the country club Im nervous and it dosent make since I've never felt so uncomfotable on any line. I know how to sear fish I know how to make risotto. Why is it so difficult now? It's like I almost let myself forget the things I have learned. When prepping for banquets I don't understand some things. I feel as if I come to ask to many questions sometimes. I know my basic's I am learning alot here don't get me wrong. Yet, I am loosing the feeling that my work is great or accomplished. I look at all the equipment in the kitchen and I am finally fimiliar with the combi oven and greatful to have something so awesome. The fact I can proof bread dough in it just rocks. Yet, I see the stock pot which could fit 5 of me in it, its that big. I came to realize I need to better understand the equipment I am working with and if a stock is brewing how long will it take in the stock pot before I need to strain it.. Well how long for that size proportion. We also have a large tilt skillet, I want to understand all of what I can make in it. I need to get a grasp on things and have better knowledge of my surrondings. I feel so un-accomplished like I need to step up my game. I was once told by a chef to always one up the person next to you.. I need to apply that to the country club. I work hard but how can I work harder. Im going on 3+ months here and I'm finally getting accustomed to the people I work around. I say it's time for me to step on the gas pedal and really get in gear... I am passionate about what I do now I just need to take it to the next level.

Belle Haven the beautiful

The view from the Potomac room, to the left is the Woodrow Wilson bridge crossing into Maryland

Catering set up in the Potomac Room for a wedding Party

Was included in a magazine called food service monthly with the National Capital Chefs Association

Valentines Dinner: 2012

Here's some pictures of the 5 course for Valentines Day dinner 2012

How about a recipie?

Try my Honey Wheat Bread recipe:
--Sierously so delicious and incredibly inexpensive to make! ENJOY!

1 (.25) oz rapid rise yeast
1 t Sugar
1/2 c. warm water (110 degrees)
12 f oz of evaporated milk
1/4 c. water
1/4 c. melted shortnening
1/4 c. Honey
2 t Salt
2 c. Wheat Flour
3 c. Bread Flour
2 T. Butter (for brushing)


1. Dissolve yeast, sugar, and 1/2 c warm water
2. Combine everything EXCEPT the bread flour in stand mixer... Mix together let rest for 15 minutes then add bread flour until forms a ball.
3. Place in a buttered or oiled bowl cover and give time to rise about 45 minutes.
4. Place a pan of water in your over and bake in small loafs at 365 for 20 minutes.
---Time can differ depending on size of loafs. I crank the heat lower so its not as rapid baking.
--I reccommend brushing with butter
For an extra delic treat:
Melt butter -- Add 1/4 c. Honey, 1t. Salt and Thyme
Reform over Ice bath back into a solid. Sprinkle a little sea salt on top of bread for an extra texture or oatmeal before it bakes!

ENJOY!!!

Picssss

Smoked Trout Cheesecake

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Fish Stew

Salad

Plate up for dinner

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Sunday Brunch

Sunday Brunch

Sunday Brunch

Sunday Brunch

Sunday Brunch

Sunday Brunch

Papusas

Papusas

I <3 Papusas

Samoas from scratch

Samoas from Scratch

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.