A Quieting
Yeah, it’s gone quiet. – Happens here and there. Cooking, not writing, but taking notes. Busy being busy, stay tuned, the search for balance continues….
Baked Sundays: Cranberry Sunflower Bread
This is the bread that the kids (and adults) at school love the most. It’s dense and moist with a seriously crunchy crust. The recipe makes two family sized loaves of bread. Goes great with…
A PS To Pat L.
I went to the clinic today and the triage nurse sent me to the ER for X-rays, and it turns out that I broke my left clavicle at the joint. It will heal on its…
An open letter to Pat L.
Dear Pat L. (who works at a Peet’s in the East Bay), You serve me my coffee somewhat regularly, your beard and tattoos make you easily recognizable and I often see you riding your bike…
I’m A Judge At This Year’s Eat Real Festival!
I was thrilled to announce that I was asked to be judge at this year’s Eat Real Fest’s DIY Charcuterie Contest, I am also saddened to annouce the DIY Charcuterie Contest was canceled due to…
Dawn Wells (yes, of Gilligan’s Island) taught me something I didn’t learn in culinary school
I will never ever peel a potato again! Seriously watch this video, it will rock your culinary skills.
Desire, Determination, & Education
This was me: Nine months before attending the Chef’s Training Program at the Natural Gourmet Institute. This was when I decided to start losing weight, I made good progress by the time I started at…
The most perfect pizza ever.
Today I was astounded, in awe, and absolutely in love. For today, I ate the most perfect pizza of my life. After having lived in Los Angeles for 15 years, I learned the hard way…
1 month in…
So, I’ve been the Chef at the school for a month now. It’s kinda crazy. I fully grasp how lucky I am to be a cook pretty much straight out of culinary school who not…
Every day I hear you in my head…
Chef Rich, Every day that I cook, I hear you in my head. You ask how many things I’m working on, and then I hear your voice in class that day: “If you’re not working…
Bigos
As I mentioned this new job allows me a lot of creative control within a few parameters, one of those is that on Friday I cook from whatever culture the kids are studying that week;…
Things I heard at work today…
It smells fantastic in here. Every time I come into your kitchen it smells like Iranian food!* Do we have any more pasta?** Thank you for all the delicious food. Do we have any more…
The first week
Officially started and the first week is over. On the whole it was good, though there were a few rough spots. Nearly burning the main dish on my first day… The oven not properly igniting…
I should be reading a recipe right now… (Locavore part 2)
Instead I’m searching for better quality, lower-priced olive oil. It turns out that the stuff the school uses is local, but not organic. I can get organic from Spain, via Amazon for a significant savings,…
Out of the comfort zone, into the new…
Although I’ve spent the better part of the last 10 days at the school shadowing the current chef and planned the menu for last week it hasn’t all been me, I’ve had help from the…
Thoughts about food and Locavorism…
LOCAVORISM – Main Entry: locavore Part of Speech: n Definition: a person who attempt to eat only foods grown locally Example: Locavores grow their own food or buy foodstuffs grown within their region. Etymology: 2006…
So, about that job…
I got it! Starting February first, I am the new Chef at Golestan Kids. From their ‘about’ page: “We know that our children are our future, and as such we must help them become well-informed,…
The Practical Interview…
So, I’ve been interviewing for jobs, there’s one in particular that’s progressed nicely. It’s a part-time Chef’s position for a small private Persian language school. My first interview with them lasted for two hours and…
Happy New Year!
May 2011 rock your world!
Playing With Web Things
Yes, I know, I’ve been failing to write, it happens. Right now my time is consumed with finding work, and working on recipes which won’t get posted here, but will be used in my business…