FYI: chefs don't burn things, they over-caramelize them.
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This is my life, nothing special, just me. My views on gastronomy, relationships, religion, music, books, and how all these things affect....me.
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2006
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February
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- My baby...
- Finishing touches, worked on it outside, was nice.
- 1 week left
- My friend Ashley, good times on the line. (and ...
- Long, cold process of ice carving
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- Straight lines are harder then you'd think. ugh.
- Finished product.
- I just found this pic from a few weeks ago of an a...
- This was one of the items on our menu for this cl...
- FYI: chefs don't burn things, they over-carameli...
- Me and my friend got to use the big woks for stir...
- Lobster Cobb Salad, yum. This is the same lobste...
- Oystah, little oystah
- This was my job all week, hickory smoked baby ba...
- Poor guys, enjoying their last few minutes befor...
- Does this earn brownie points for a future job?
- All my good friends ended up in the same class, ...
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February
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1 comment:
Now I know my problem out on the grill - over-caramelizing my meat - I kept wondering why everything goes up in flames... thought is was lack of skill but now I know. These are terrific pictures - keep posting them as I keep checking them out.
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