So 17 years ago i decided that this was what I was supposed to do create great food no matter who or what people said. It has been a long journey and it has been fun. This is not for everyone it takes alot to do what we chefs do we are under paid and under appreciated but we love what we do. i for one do what i do with passion long hours and don't really care if I'm tired. Love for food it is what its is. i like to see the face of those that i can make smile with my food, the complements and all there a few that would love to put you down for what you do but rise above and do what you do best.
Well today is going to be fun see where it takes me there are so many places ine can go when it comes to being a Chef. Books, TV, food critic, writer, comedy i know comedy and food yes i think it will be great to expand in thatr direction. So lets see where this journey will go.
your culinary journey is up to you were you go and what you create is what makes you, you its tough out here in the culinary world our lives are crazy one has to push forward no matter what position your in from dish to Exec chef we all have a chance to be great at what we do stay strong look forward and say to yourself i can do and create whatever i want...
A day of cooking is rewarding if you allow your passion to guide you and cook from the heart. As for tomorrows party Chicken stuffed with brie and cranberries and honey ginger glazed salmon with winther veggies risotto and las but not least deconstucted banana splits its going to be fun...
Your future as a Chef is up to you this is a career path that you make all your owen choices in. So think and go forward, learn from your choices stay strong no matter who you work for or with you are the Chef you want to be and dont let anyone hold you back...
look at as a tool of pleasure for yourself and others how you use it treat it will make a difference on how it is taken handle with care dont over think it just cook it play and enjoy...
we as chefs may be considered a lil crazy but its because we have a passion that cant be destoyed or should i say that we wont let get destoyed i know i wont no matter what comes my way its what i do its my way its my life and food is my love its an art form that never stops growing inside of us we eat breath sleep food so crossing a chef is really what should be considered crazy...
the plate is my canvas square round oval rectangle triangle whatever the shape its what you make of it look dont over think say to yourself this is what i am going to do and plate with passion and allow your mind to do what you do best create beautiful from the heart...
to balence flavor in food a good read is the flavor bible can and will help everone who takes the time to read its not just for a Chef this book can change your thought of food over night and your style aswell to not read it is ones loss...
So 17 years ago i decided that this was what I was supposed to do create great food no matter who or what people said. It has been a long journey and it has been fun. This is not for everyone it takes alot to do what we chefs do we are under paid and under appreciated but we love what we do. i for one do what i do with passion long hours and don't really care if I'm tired. Love for food it is what its is. i like to see the face of those that i can make smile with my food, the complements and all there a few that would love to put you down for what you do but rise above and do what you do best.
ReplyDeleteWell today is going to be fun see where it takes me there are so many places ine can go when it comes to being a Chef. Books, TV, food critic, writer, comedy i know comedy and food yes i think it will be great to expand in thatr direction. So lets see where this journey will go.
ReplyDeleteyour culinary journey is up to you were you go and what you create is what makes you, you its tough out here in the culinary world our lives are crazy one has to push forward no matter what position your in from dish to Exec chef we all have a chance to be great at what we do stay strong look forward and say to yourself i can do and create whatever i want...
ReplyDeleteA day of cooking is rewarding if you allow your passion to guide you and cook from the heart. As for tomorrows party Chicken stuffed with brie and cranberries and honey ginger glazed salmon with winther veggies risotto and las but not least deconstucted banana splits its going to be fun...
ReplyDeleteYour future as a Chef is up to you this is a career path that you make all your owen choices in. So think and go forward, learn from your choices stay strong no matter who you work for or with you are the Chef you want to be and dont let anyone hold you back...
ReplyDeletelook at as a tool of pleasure for yourself and others how you use it treat it will make a difference on how it is taken handle with care dont over think it just cook it play and enjoy...
ReplyDeletewe as chefs may be considered a lil crazy but its because we have a passion that cant be destoyed or should i say that we wont let get destoyed i know i wont no matter what comes my way its what i do its my way its my life and food is my love its an art form that never stops growing inside of us we eat breath sleep food so crossing a chef is really what should be considered crazy...
ReplyDeletethe plate is my canvas square round oval rectangle triangle whatever the shape its what you make of it look dont over think say to yourself this is what i am going to do and plate with passion and allow your mind to do what you do best create beautiful from the heart...
ReplyDeleteto balence flavor in food a good read is the flavor bible can and will help everone who takes the time to read its not just for a Chef this book can change your thought of food over night and your style aswell to not read it is ones loss...
ReplyDelete