April 2012
2 posts
What's next?
My internship here at my dad’s is coming to an end soon. It actually ends early may but I’ll be here until June. It’s been a great experience overall so far. Lots of caterings and bantering in the kitchen. Even though I haven’t been serving foie gras torchon I feel I’ve learned a lot. A lot about front of the house and all around restaurant business tips. I work with...
Progressive cooking
Read an article today concerning the foundation of a signature dish. Stressing on points of being creative for the sake of being creative. Why try to be creative when sometimes the ingredient’s purpose is lost? It also pointed out that some young chefs are more concerned about spherification than carving a chicken. I feel that both are things to know and be educated on how it works. Although...
March 2012
5 posts
Last Week Report
Fresh tarts might sound good and look really simple to make, but when you’re busting out a bunch of minatiaure ones….not so fun. It’s like trying to get quaddruplets dressed when they have just learned how to use their legs. It’s all worth it in the end. I’ve slowly made my way onto the line due to making new dishes to soon future. I’m not only involved in the...
Progress
Got my specials selling pretty quick now. Simple stuff like Creme brûlées, fresh fruit tarts, and tiramisu really sell. Our gnocchi is also getting well known now. My molecular gastronomy supplies is finally coming in as well. This has been a hell of a work
Week. Not slowing down though just speeding up. I need to
Post more in depth posts and and really explains what I’m doing. With time.
Phew
More desserts and entrees on the way for Marcello’s. Feeling like I’m not really part of the kitchen team since I’m mainly just testing out recipes, but soon testing will become entrees. I need to increase my kitchen endurance. I also want to get more creative.
Update
Alright…Finally my dishes for my Dad’s restaurant have been making their way to guests. I already ordered a little kit that will help me build a foundation for experimental cuisine. I hope to make some trippy stuff to show my dad and family. More pics will be up soon! I know I barely have followers,but thank you for following me. I’ve been working a lot, but mainly I’ve...
February 2012
14 posts
Update
I have just been here a few days in Cali. Still settling in. I have been testing out various simple recipes with my
Dad to add to his menu. The food we have tested so far is just some calamari, caprese salad, and Arancini. I’m ready for more which is why I’m heading our to Sacramento tomorrow. New ingredients.
“Maximum seriousness, in order to have a good time.”
– Ferran Adrià
Last School Day at Johnson & Wales
Phew! All finals are done now. I feel good about all of them except for leadership. I’m sure I didn’t do that hot at all. All in all I’m happy to have gotten the pleasure of attending one of the most highly respected Culinary schools in U.S, and even the world. I learned so much from the chefs here who are extremely talented. Culinary school is sometimes laughed at or looked and...
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Leaving Soon...
I’m heading to Sacramento,California this Saturday! I’ll be attending a Gala that my Dad was invited to because of his restaurant. I hope to get straight to cooking the next day! This whole trimester I’ve only been taking my academic classes, so I have been deprived of my cooking labs :(. I want my hands to get tougher and used to the heat of the pans once again. I feel like...
tumblrbot asked: WHERE WOULD YOU MOST LIKE TO VISIT ON YOUR PLANET?
“Cooking is not about convenience and it’s not about shortcuts.”
– The French Laundry Cookbook
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Introduction
My girlfriend recommended me to create this blog. I don’t want it to be as much about me as it is more about the food I create. I want to document my experiences of achievement and failure as I learn to cook food and work in professional kitchens. As of today I am currently finishing my sophomore winter trimester at Johnson and Wales University in Providence, RI. I will have received my...
