May 2010
10 posts
And so the journey ends.
18 months ago I enrolled in the Baking and Pastry program at the Chef’s Academy. 18 months ago I traded in the shirt and tie for a chef’s jacket. 18 months ago I embarked on a new journey; one that would change my life forever.
During that time I have had the privilege of working with some amazing people at some amazing places. I have had some extraordinary mentors that have taught me so much...
Back home again….
Finally after 17 hours in the Jeep with Dad, I am back home. We had such a fun drive together, but now there is so much to do, so much to catch up on. Unpack, update formulas, create a new dessert menu, test out that new dessert menu in my own kitchen (which I missed so much!) and of course, get the herb garden all set. I typically like to plant everything from seeds, but last year I bought...
That much closer
There was a lot happening today, so please, stay with me. Hopefully it will all come together in the end.
One year ago today, I posted a blog that had the following, “He defined what a chef should be and defined what I hope to become one day.” That was how I ended my blog when I found out Chef Joseph passed. I only knew him for a very short time, what a huge influence he was on me in the...
And I am spent…
I am sorry for the delay in blogging, but it has been a little crazy around here. Thursday at work, I glanced at the clock and then caught eyes with Eric as he said, “What’s wrong?” Here is how the rest of the conversation went:
It’s 4:30
And? We still have a few things to do before we are done.
I’m done.
What?
I’m all done. 18 months in the making.
What are you talking about?
I just...
Move aside Buster, it's my turn.
Finally after 18 months I have decided to hijack my husband’s blog, why tonight you ask? Because I don’t think he could describe our dinner experience this evening without bias. As some of you may know, I grew up in the restaurant business, so I have had a good meal or two behind me to objectively describe tonight’s experience. Tonight we dined at Rioja in Denver, the famed restaurant that Adam...
April 2010
14 posts
The soul of a chef.
I am currently reading a book entitled, The Soul of a Chef by Michael Ruhlman. It’s a great book that examines what it really takes to be a great chef. In the book review from Amazon.com they write, “The thread connecting these three tales, (CIA’s certified master chef exam, Michael Symon and Thomas Keller) together is Ruhlman’s quest for culinary perfection: Does it exist? Is it possible?...
Taking reservations.
Today is my day off and usually a time to play catch-up. Catch-up today is all about school, working on my externship journal, organizing photos and starting all the exit interviews. In the exit interview, the very first question is, “If you had to do it over, would you choose The Chef’s Academy?” This really got me thinking. If I had to do it all over again, would I? And let’s just for the...
Food Porn.
Yesterday as I was finishing up, I realized that line up was a few minutes away. I really enjoy being at the evening’s line up, and try to attend as often as possible. There is just something about it. The chefs presenting the evening specials, talking about what they created and how they prepared it. Everybody gathering around the table, tasting, learning, talking about food and just...
Culinary.
I survived the culinary aspect of today and it was really fun. I knew they weren’t all that busy, so it would be more of a play day in the kitchen, but what a great experience. I was only there for a few hours, but in that short time gave my knife a workout. I helped with stuffing pasta, cutting different meats, roasted tomatoes, cleaning and cutting artichokes (which was a new experience...
Why I make desserts.
When I started at Rioja, I was the intern for pastries and they had one for culinary. At some point throughout the ten weeks, we were going to switch and I was to do culinary for one week. I was pretty excited about it, because I was there to learn all about food, although mostly desserts, but anything food is fine by me. Well, sadly, the culinary intern is no longer at Rioja, which means I...
Way to go, intern..
As interns, it is not if you are going to screw up, but simply when. Well, yesterday was my when, kinda. I was making and assembling the tortamisu, something that I have done so many times before. I pulled the chocolate cake out of the freezer and started getting my pieces of cake cut. I wasn’t sure how many I needed, so I left the chocolate cake on the speed rack for later. Later turned...
Easter Brunch.
Easter Sunday is one of the busiest days at Rioja. Before I left work Thursday, we had over 200 covers, just for brunch. I believe we ended up somewhere around 300, and I didn’t even check the dinner reservations. Not bad for a place that seats 100. If you are a foodie, that is flipping the restaurant three times in a shift. Truly amazing. I have never witnessed anything like this in my...
Week four.
Where do I even begin? Week four is almost ready to come to a close and I have learned so much. I have learned that being in the kitchen is everything. Making quality food starts with just that, quality food. Fresh, organic, seasonal food. Taking pride in everything you do and pushing yourself also can make for some memorable dishes. Actually, I already do take pride in everything I do, but...
March 2010
22 posts
Fresh food and camera phones.
A good meal is only as good as the ingredients you use. If you skimp when adding the ingredients at the beginning, your final meal will just be well..meh at best. This might be a simple well known philosophy, but learning to stay true and respecting one’s craft is what I believe makes you better.
I was in the kitchen yesterday when a special delivery arrived. A box of carrots. Pretty...
Just beautiful.
Sometimes you see something in the kitchen that is just beautiful. It can be the simplest of things and catch you when you least expect it. Well, being the nerd that I am, I carry my camera around with me pretty much all the time. Seeing beautiful food and capturing that moment is just something I really enjoy and appreciate. As I was working my way back to the kitchen, everybody was busy...
He shoots....he scores!
FInding a local place to have a pint is the best. Limon is just at the end of the street, and has become my go to place here in Denver. The bartender, wait staff and the chef all know me, and have enjoyed me strolling in for my daily pint, treating me like one of the family.
As I was sitting there, the chef came out of the kitchen for his pint of the night and seeing as how I am now a regular,...
There’s more than corn... in Denver.
I few days ago, one of the Sous Chefs was in the kitchen completely dissecting this enormously beautiful halibut. A complete fish sat there on the cutting table, like he has just caught it and brought it in. It was laying there in its entirety from mouth to tail. It was about 3-4 feet long and he was cutting that thing up like he was a combination masterful sculptor and surgeon. So methodical,...
One week down, almost.
It has been almost one week into my externship and oh how fun. I still have to work Sunday, but there are signs of snow and cold upon us, so it should be a catch up day. So what have I learned in only a few short days? More than I ever thought. People that are passionate about their craft and want the most out of it will create amazing things. I am so very thankful I am in a good, no, make...
Congratulations!
I have been fortunate enough to work with some really great people and some really great chefs. I know they are great, but it is nice when other people take notice. Congratulations to my friends at the Bread Ladies for having the best chocolate chip cookie in town. I am glad that I can now update my resume and say that I have worked with an award winning chef. Bravo! As for their special...
A day in the life...
Yesterday I started my externship at Rioja in Denver, CO. I am not really sure where to even being with this entry as I have been waiting for an opportunity like this for some time now, well since I first enrolled in school. I guess I should just go through the day and let you live a day in the life of a pastry student intern. Hope you enjoy.
The day started later than normal, having to be in...
Thank you Mary Poppins..
Last night I went to the theater and saw Mary Poppins, It was to give my stomach a little rest, however my liver is still mad at me. Before the show we went to the Corner Office Restaurant + Martini Bar and drank over-priced fancy drinks, average appetizers and felt (at least in my mind) really trendy cool downtown among the beautiful young people of Denver. For the nightcap it was a completely...
More food....
Last night was yet another night on the culinary tour of Denver and it did not disappoint. Olivéa came highly recommend, and being only three blocks away, I soon found myself enjoying a pint, and about to embark on a food journey that I will never forget. Just take a peek at what I had to enjoy.
First Course: Duck liver mousse, fig compote and pickled red onions
Second Course: Semolina gnocchi...
Rioja...
Went there for desserts last night. Beignets; sweet goat cheese and black mission fig filled pastries, ruby port wine reduction. Also sampled the coconut mango risotto “stack”; Thai sticky rice napoleon, crisp tuiles, fresh mango slices, coconut sorbet. I don’t think I need to say much more.
I start Monday, and that’s just not soon enough.
You mean they have beer here?
Not only does Denver have a million places to eat, but the breweries! You know you are in trouble when you stop by a local brewery ask for a flight of beer and they bring you nine. Not two or three small samples, but nine. I like to think of this as a warm up to the evening. Thank you Denver Chop House & Brewery. As for dinner, Wynkoop Brewing Company was the winner. Venison...
48 hours later....
After being in Denver for two days now, I can safely say, I love it. I love it more than I thought. There is so much to see and do; I don’t know how I am going to get it all done in 10 weeks! First things first. This week is Denver Restaurant Week where more than 240 top restaurants will offer their best culinary dish. What a week to be introduced to Denver’s culinary world. Of...
You say goodbye, I say hello.
After 2 days, about 18 hours, 5 states, 10 McDonald’s Diet Cokes, 20 bathroom stops (they were LARGE cokes), 1 tumbleweed flying across the highway not to mention the million ducks flying over head, amber waves of grain and 1121.4 miles I am here in Denver. Safe and happy.
It was a fun drive, but I am glad to be here now. Today they are expecting an inch of snow, and another inch...
February 2010
10 posts
Almost there.
Today was a day of lasts. My last classroom class at the Chef’s Academy. My last project. My last day with my baker puff pastry friends in class and my last day at Pizzology. I am not sure it really has set in, but I guess there in no time like now, sitting here after a day of being in the kitchen, enjoying a pint, reflecting. School is not done just yet; I still have my externship, so this...
And so the countdown begins.
This week has been so very busy wrapping things up. Monday I finished my internship with Cindy at Circle City Sweets. Cindy is so awesome and I enjoyed working with her so much. She taught me more than I though about desserts, the kitchen, business and well just good things about life in general. I hope all of you sneak down to the market on Wednesday and taste some of her yummy desserts, you...
Thank you.
A big thank you to everyone that voted on the Chef’s Academy Facebook competition. I am so very appreciative of everybody that supported not only me, but also the Chef’s Academy. The votes were tallied and I am happy to say I won! I was so excite to hear this news, and also pick up my prize, a new Amazon Kindle. I realize this is a little nerdy to be this excited about an...
