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@kitchenwisdom-blog
Old things become new...
Old things become new…
I grew up eating oregano. My mom is Italian and it hid in the background of so many dishes. It was never the primary flavor but it was always there. I always liked it, but never really appreciated it on its own. Recently, I rediscovered oregano, on its own accord. I was reading through this cookbook* and came across a recipe for Argentinian chimichurri..which features, you guessed it, oregano as…
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Balancing Act
Chefs live on the edge of a knife. In some moments, quite literally; in others, only figuratively. In all cases, the edge is sharp and dangerous whether literal or not. We teeter on that edge day and night, day after day night after night. Trying to find the balance between a thousand things, things that vary from {how quickly you are able to complete knife work with how accurately you are…
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When I grow up...
When I grow up…
…I want to be a (doctor, firefighter, librarian, princess, the President, scientist) CHEF! When we are kids we go through a myriad of options before we settle on what we really want to be. It took me longer than most to really figure it out: I got a bachelor of science degree in Molecular Biology before realizing that what fascinated me wasn’t necessarily what I wanted to do every day. I was 24…
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Who will you be, Chef?
Who will you be, Chef?
As cooks, we all collect bits and pieces of our Chefs, Sous Chefs, leaders, people who inspire us. Like puzzle pieces, they will all come together someday to create this image, however cracked and uneven, of who we become as Chefs. Who will you be, when that someday comes? Will you be aloof from your staff? Or right there in the trenches? Are you old school? Do you like to be HEARD, CHEF! YES,…
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Real Questions asked by Real Guests...
Real Questions asked by Real Guests…
What kind of fish is in this Bluefish Pate? A real question asked by a real guest sitting at the bar. I wish I was kidding. Unfortunately, people sometimes can’t see what’s written in bold black ink, never mind what’s between the lines. Commence lesson on the Bluefish, native to the cold, North Atlantic waters, and particularly prevalent along the coast of Massachusetts… I genuinely wish that…
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Family Meal
Family Meal….family meal is a tough, contentious topic if you’ve ever worked in a restaurant. My feelings on family meal are wide and varied. They start at the bottom with “go fuck yourself” and progress to the top and “come eat.” as a consumer I love family meal but as a producer, it can swing drastically based on how much other work I have to do. I suppose how I feel about it depends on where…
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Just curious:
Isn’t my sous chef supposed to be better at my job than I am? Isn’t that why he’s my boss?
I need a new job.
"I've been glutened"
“I’ve been glutened”
Taking a quick break from the Maslow series to get my (writer’s block) thoughts straight so I grabbed this gem for you from the archives of Kitchen Wisdom While I am now considerably less pissed off, there is a lot of truth to what was written. Everyone needs to take a look at themselves and take responsibility for their own selves (that applies to more than just eating at restaurants but that’s…
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Maslow and Food (part 4): Cognitive and Aesthetic needs.
Maslow and Food continued
– the fourth installment of the Maslow and Food series –
As you move upward on the pyramid the concepts become increasingly abstract. There are, for many of the remaining steps, no concrete or tangible things to indicate that you have completed the level. Often, when I begin to think about the step I am in a very clear and defined place, but by the end I am left with only a feeling or…
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So sorry
So sorry for the delay in getting the remainder of the Maslow series out… Not only have I been super busy the last few days, but every time I do find a few minutes to sit down and write, I end up deleting everything at the end because it is just pure shite. Writer’s block be damned, I’m going to try and finish it this afternoon. Wish me luck.
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I got distracted...
Today, I was supposed to bring you the next installment of the Maslow and Food series… but I am sorry to say that I was distracted.
A few days ago, my executive chef told me to watch “Mind of a Chef” (a PBS series narrated by Anthony Bourdain, who is my hero, so obviously I was IN). It’s available on Amazon Prime which means I can binge watch the first two seasons… dangerous but in a way…
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Maslow and Food (part 3) - Love, Belongingness, and Esteem
Maslow and Food (part 3)
– an installment of the series Maslow and Food, which began with an introduction, continued yesterday, and is now on to its third installment, below –
The way the Pyramid works, in theory, is that you can not progress toward a completely fulfilled life until you have completed each layer. Since food, for me, has fulfilled the requirements of the first two rungs, I can now move on to the third…
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Maslow and Food - The Bottom of the Pyramid (part 2)
– continued from yesterday’s introduction –
There are certain things that we all need to live a fulfilled life. One psychologist, Abraham Maslow, developed a chart called ‘Maslow’s hierarchy of needs’ which outlines the concepts that must be present in our lives for us to live a fully ‘actualized’ life… that is to say for us to be fulfilled in our lives and be happy. The most recent version of…
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Maslow and Food - why does food make us so happy? (part 1)
Maslow and Food – why does food make us so happy? (part 1)
I was sitting at the bar a few nights ago, decompressing after work, when I was asked by someone how old I was. The woman seemed to think that there was no way that I was old enough to be sitting in that bar drinking that martini legally. I had to actually show her my license to prove to her that yes, I am 29, and yes, that is my real age.
She got up and went to have a cigarette and came back,…
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The one with the puddles
– An anonymous contribution to the Knockers on 32 series –
One night, we had some of the runoff from a big event nearby – men in tuxes and women all done up to the nine’s. They came in after their charity event or whatever and were having some drinks.
I spotted her around eleven, she was hard to miss… Gorgeous, Dior dress, Jimmy Chu’s, sparkling from everywhere with perfectly cut diamonds, glass…
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Chew On This! How palatable is your social media content? I have worked in places that both succeed (righteously!) at this and fail miserably at it. Seems like a great article to get you started regardless of your business niche, but especially in food!
That time the affair was CALLED OUT.
A joint effort with our sister-tumblr KItchen Wisdom – another entry in the Knockers on 32 series.
“I guess I have a tendency to work in open kitchens.
In one kitchen, you could see the whole dining room, but not the bar. Interestingly, they could hear you if you were talking in a normal voice, but they had to be yelling for you to hear them. Something to do with the way the vents worked. I…
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