Watching the Garden Grow

Yes, outside of working a lot, all I’ve been up to these days is obsessing over my plants.  It’s hypnotic, relaxing and exciting all at the same time.  Every morning before work I tend to my little urban garden – watering if necessary, and cleaning up any dried leaves and flowers.  Afterward, I leave theContinue reading “Watching the Garden Grow”

T minus 16 Hours and Counting…

Well, I headed it off as long as I could, but I knew at some point I would have to work brunch.  I’m not much of a morning person.  OK, I am NOT a morning person.  On a normal day, I barely manage to drag myself out of bed by 10 a.m.  Then I puttContinue reading “T minus 16 Hours and Counting…”

Oh, for the Love of Pig! Porchetta di Testa

So we have a new sous chef at work. He saw a video on You Tube of Chris Consentino making Porchetta di Testa, and wanted to try it at the restaurant. What is porchetta di testa? Well it is basically a pig’s head that is boned out, marinated, then rolled up, tied, and wrapped, thenContinue reading “Oh, for the Love of Pig! Porchetta di Testa”

Does Age Matter?

I stumbled into a conversation at work recently between my chef and the pastry chef. They were speculating on how old Leon, one of our dishwashers is. The other dishwashers are basically kids – around 20 and 22 years old. But Leon’s clearly got some mileage on him and the years have not been kind.Continue reading “Does Age Matter?”

From Culinary Extern to the Line Cook

I start my first job as a line cook tomorrow.  After completing my culinary school training, and a voluntary externship with a well-established restaurant group on the Upper West Side, I’ve accepted a position at a small fine dining restaurant in Brooklyn.  I’m not new to restaurant work, having waited tables during and after college,Continue reading “From Culinary Extern to the Line Cook”