A lot of people have their perception of a “chef” as somebody they see on Food Network, like a celebrity chef. That is not the case at all. Being a chef is a labor intensive job. It means long hours on your feet in hot and noisy kitchens. It also means that we deal with fire and knives all day. There isn’t a day that goes by that I don’t have a new cut or burn, most I don’t even remember or feel anymore. And my hands and feet are calloused from the constant use of my knife and constantly being on my feet. It’s a very hard life and I wouldn’t change it for anything. #ilovemyjob#chef#cheflife#workinghard#workinghands#burns#cuts#angrychef#madchef#culinaryoutlaw#thislifeisntforeveryone
A follow up to my earlier picture on one of my plates tonight. A former Chef instructor of mine use to take pictures of all our dishes done in class. When I asked him why he jokingly told me that when I became a successful chef he was going to bring those early pictures out to embarrass me. Well here I am embarrassing myself. A side to side comparison of tonight’s Beef Bourguignon with my first time ever making that dish in culinary school. Embarrassing for sure but proud of how far I have come (and continue to grow everyday). #chef#cheflife#angrychef#madchef#culinaryoutlaw#culinaryschool#alwaysevolve#neverstoplearning#growth#plattcollegeokc#plattcollege
Cooler Autumn Weather means back to a classic tonight. Beef Bourguignon, Braised Beef Medallions with Wild Mushroom and Red Wine Demi Glacé served on Roasted #idahopotatoes . A nostalgic moment for sure as this dish has special meaning for me on several levels. 1) It was the first dish we learned from start to finish in our Skills 2 class in Culinary School, 2) I did a version of this dish but with chicken in the ACF regionals representing Team Oklahoma, 3) This dish was the first dish I put on the Terraces menu when I redid the menu my first month on the new job. It’s amazing to watch it continue to evolve.
Playing Chopped "Breakfast Edition" at the cabin this morning. My mystery basket includes corn on the cob, an over ripe red bell pepper, home made breakfast sausage, and colby jack cheese..... So I chose some Amish butter and eggs from the pantry and made a sweet corn breakfast scramble with untoasted toast and tomato slices. It all got eaten. So I must not be getting Chopped.