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Tuesday, October 20, 2015

So, what is this?

Yo! Welcome to my new website. You may be asking yourself the exact same question I’ve been asking myself, what the hell is this? Well, it’s a bit of a long story, and I’ll do my best to explain it, and with minimal curse words. Any of you who know me, knows how effing difficult that will be. I’m looking for a way to share my long and storied career as a restaurant chef and culinary professional. I plan on doing that through recipes, anecdotes from thousands of outstanding memories, pictures, and adventures and dreams that have yet to be realized.

It was about a year and half ago that I abruptly left the restaurant business to focus my attention, energy, and love toward what’s really important, my beautiful loving family. You’ll learn all about them the longer this blog continues. As amazing as my time with them has been, I’ve discovered this beast in my belly that continues to eat away at me. I miss certain aspects of the kitchen life; brotherhood on the line, the bond between chef and food, and the joys of a diner as they taste something that I have been dreaming up and put my heart in its recipe. As for all the other nonsense in that business, it can all kiss my ass.

I’ve decided to rethink the entire process of what it means to be a chef (don’t even get me started on what that title even means anymore, but more on that in later blogs). In a restaurant, you’re stuck under a roof, both a physical one, and more importantly a metaphorical one. You’re surrounded by walls of food costs and labor cuts and broken down refrigerators. Well I say, lets evolve, lets break these walls down, and just do what we want, when we want. Let’s experience what dining can be when we combine our efforts as chefs, diners, farmers, barkeepers, event planners, artisans, craftsmen, dreamers, and see what we can accomplish together. I want to bring all my friends together to do some out of this world experiences.

I guess what I’m getting at is I really want to cultivate and nurture a community through the culinary arts. Food is about sharing after all isn’t it? And I’ve had the honor and privilege of working with so many talented people, and befriended them that I want to be able to play with you all and do amazing things. Not just the chefs, but also the front of housers, planners, artists, farmers, musicians, and so on and so on. You know who you are, and you know what you bring to the table. These are the people who put their hearts on the line for their crafts regardless of what some faceless heartless overopinionated newspaper critic or friggin yelper might say. By the way, anyone else feel like Yelp is just the Mos Eisley of the internet world? Ok, enough of my mini rant, lets focus.

I want to cook good food, for good people. Is that so difficult to accomplish? NO, and that’s what I plan on doing. I want to perform for people who appreciate the process, the thoughtlfulness, the love, and the flavors, instead of trying to find some ridiculous flaw. So through this website, I plan on putting together a couple big “events” a year with doing my best to capture my imagination as well as yours. Let’s all work together to make something original, and memorable. Along the way, I plan on sharing many stories of my career, don’t worry Chefs, I’ll use aliases for names, but you may recognize some of the stories as your own. I also would love to lend any assistance I can to any restaurant professionals out there with consulting help. I’ve become pretty well versed in food & labor costs, inventory controls, forecasting, and training. Please contact me with any needs or wants you may have. You never know how valuable an extra set of eyes can be, especially one that comes from the outside.

So get ready, because anything is possible on this site.

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Let's Get Cooking

Having had some amazing adventures during my 20 year career, beginning as a dishwasher all the way to Executive Chef and cooking for the James Beard Foundation, my goal now is to continue exploring food with people as passionate as I am. Whether it's to help a restaurant develop their menu, team and costs, throw a spectacular experiential dining event on the Main Line of Philadelphia or surrounding areas, or simply to experiment and cultivate a new culinary vision, I'm on a quest and looking for people to join me.

Let's get started!
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