Friday, March 5, 2010

Down the rabbit hole

  Adventure to Charleston SC started out yesterday. What should have only taken 6 hours to Jersey, took 8 long hours. Its funny how ones mind wonders so much when they aren't as focused on things as should be. Such as driving. Though my eyes never left the road and I was fully aware of my surroundings, all I could think about was  Charleston. A city I have yet to visit but keep dreaming about. I admit it, I'm a culinary junkey. I find this as a complement not a negative, it shows passion for what I do.


 This brings me to this intriguing mad post. Some of you readers may wonder what is in my hand in my profile picture? Well watching Alice in Wonderland (in 3D), all I can think of is food. Weird....I know....but it brought a lot of inspiration. (inspiration can come in many ways, shapes, and forms.....true artists know what i'm talking about) What this brought about was me thinking about my chemicals to form Molecular Gastronomy. I originally found this trend to be just a passing trend, and something i would not like. It wasn't till I decided to do spherification for my chemistry project. I played with different fruits and vegetables and made caviar, pasta, and yolk forms. After being oddly inspired by Tim Burton's design of "Wunderland",  ideas of possible menu items have stricken my mind. Look out world for "bloody marry shots", "banana pasta" and other wacky ideas. I know they are not original ideas, but its hard now a days to come up with true original ideas. It's all on how its presented.  

 Well sitting here with my girlfriend and her family until Sunday, then its off on the road again.
Till later folks, Keep on Cookin
with strength and honor


Thursday, March 4, 2010

Dusty Bookshelf, culinary books, movies and a 5x8 trailer

  Last morning in "my comfort zone" in Northern New England. Looking around my almost deserted room, I realized that today is the day I actually start my beginning. Its amazing to see how much stuff one has until they pack up all their possessions into a tiny tomb not to see day light for a few days.
 Our trip down to Low Country, will take us a few days. We will be stopping to visit family in central Jersey, and possibly friends on the way.  On the topic of friends. To those that I didn't say goodbye too while leaving school, this is not a goodbye. You have all inspired me and helped me grow and develop not only as a cook but as a person. You will all not be forgotten. You know my number and most know my address, keep in touch because this industry is as small as the world. One day some of us will be working for each other, or calling/writing/emailing asking for advice or helping with menu development. I wish everyone the best of luck on new beginnings.

 Off to loading the trailer. Till later keep on Cookin
with Strength and Honor

Wednesday, March 3, 2010

A new beginning

  My last night sitting in NH. Does it bother me???? Not at all. My life, career, FUTURE is about to begin.Three hard, long years recently came to a screeching halt. I have completed my Bachelors Degree in culinary arts and I'm eager to venture out into "the real world". Culinary school for me felt like a safety net. There where students who have never worked on a line in their lives. In the case that I had with a few years of experience , I pushed the Chef Instructors to learn the most and used lab times as play times.
  So what exactly is in store for me?? Well, my girlfriend and I are moving in together down in Charleston SC. We both are chefs in training. Its interesting that people (food and beverage employees) end up together. Its because of our crazy lifestyle and just understanding each other better because of it. We both have jobs down there. I will be working at Halls Chophouse and she will be at The Peninsula Grill. How long will I be living where Low Country Cuisine? only time will tell.

  Speaking of which, I was born and raised in Massachusetts. I have a general knowledge of this cooking. Its going to be interesting to eat and prepare cuisine that I hardly know. This move is going to help me further my knowledge and help me grow and develop into (hopefully) an awesome chef. As far as this blog....this will explain the hardships (hopefully not to many....fingers crossed) into gaining the title as "CHEF"

  Till later folks (if anyone reads this) Keep on Cookin
with strength and honor