Eye for art

For years I have  had an eye for art, especially when i comes to fruit displays. I always look at the presentation dish as my canvas and the fruit as my brush. I see a picture of the finish dish in mind and start there, but of course visions change. To help counter against change of vision i just try to use my colors as much as possible without setting them directly near each other; it works every time.

Technique homemade

This is maybe a four egg omelet i done a few years at home one morning. Even then I had good egg cooking techniques, because that morning  I didnt have a non-stick skillet. Even that day I felt like can get better, and i'm fortunate today to say that i am

Excellent coating

This is the Chicken Franches dish I assembled while working at Maggiano's a while back. I like how ths lemon sauce and the plate presentation stands out but always used to catch my eye with this dish is the coating on chicken. Before sauteing them  would dip them in egg and after that batter them in flour that's 1/2 parmesan cheese.

Omelet station at jax's cafe

Guest really appreciate me making beautiful omelets for them during Sunday brunch at Jax's cafe. Every complement i receive makes me feel like i'm doing everything right. Part of doing my job is the proper set up meaning all my ingredients and utensils should be in their proper place. If I fail to prepare then i'm just preparing to fail; mise en place is important.

Stuffed Meatball Marinara

This is a dish I created about four years ago when I managed at a small restaurant. This "Stuffed Meatball Marinara", as I call it was created when I had the idea of taking a deliciously flavored meatball mixture, and weighing them into five to six ounce portions. After that I rolled them out to them as flat as i could, and placed in the center of them a special cheddar and bacon stuffing. Once I rolled the mixture back into balls I roasted the balls in the oven i garnished them with more cheese, marinara, and fresh diced tomatoes. Now since i have more knowledge i can see that I could have rosated the tomatoes to help with complementing the dish more and I could have used a white cheese; maybe asiago.

Getting Familiar with Mardi-gras' dishes

This weekend kicks off the Mardi Gras here in St. Louis, which means food and celebration. The celebrating part i believe I completely understand, but i'm not quite sure if i'm familiar with all of the dishes associated with Mardi Gras. This weekend I plan to learn about as many of these dishes as possible.

culinary industry as sport industries

If i could compare my overall mentality in the culinary industry to any other category, it would probably be a professional sports player. I try to dominate the task at hand using all of my senses, I move and assist my team as quick as possible, and I'm a big fan of calling the plays in the kitchen. In my opinion, i gotta make a name for myself and set records before I retire.

Manage minds think alike

In my opinion, all managers and supervisors should always be on the same page when it comes to criticism from the higher-up. Cooks and other hourly workers may become discouraged after their boss talks to them because, they aren't trained to have that overall mind-set with on the other hand managers and supervisors will consider the discussion(s) as constructive criticism and move towards making things better.

searching locations

I recently looked at a building to be a potential location for my diner. I think that area is a great location, but its always good to keep your options open. I always say, "nothings perfect so there's always room for improvement", so I'll be checking out other locations  in the near future; it's a long process.

Modern Plate Presentation

I believe that guests who dines anywhere from casual dining to fine dining should always receive well-presented dishes. I think that the key to that is to always present each and every dish as one piece.Even if its an entree' with two sides, it should be centered on a  plate creatively. I threw out the old concept of food can't touch on a plate, my dishes come alive that way.

Knowing to cook

I, for as long as I've been cooking could make food taste good. But it was until culinary school that I realized that you must know how to cook(because there's actual science behind cooking) in order to say that you know how to cook. Before I rarely measured ingredients and I sort of cooked anything anyway, but now its safe to say I know how to cook.

Favorite dish to make

If I must say(I really don't like to) my best dish to make shepherd's pie. My family used to make it a lot when i was a kid, but i sort of re-invented it for my taste. My bottom layer is a meat loaf(prepared my way) layered with delicious vegetables, fluffy potatoes, american cheese, and to make things better, I poke holes in the top and top it off with homemade gravy.

27 years 11years

I am very grateful to be 27 years old with 11 years of culinary experience. I've taken pride in working hard and learning more since day one. I will be graduating culinary school by the end of the year. At that point I will be approaching 12 years experience with a degree; all i can say is wow!

Working at Jax's Cafe

If you're near Soulard on Sundays and you stop at Jax's Cafe for brunch; you'll see me. I'm currently working the omelet station so when you walk in prepare to receive a warm greeting and soon after great delicious food; Chef Hale is a great chef.

Moving foward

I finally settled on my theme for my diner. Overall i want to keep it simple so that i don't lose people with complex ideas. Keeping high quality, friendly-attentive service, and consistency in methods is what i believe in

Switching concepts

I'm really beginning to have second thoughts about the overall Theme behind my restaurant. I wanted to start a diner but fod some reason i started venturing off to the concept of a fine casual sort of theme. And now I'm here so the question is, should i come out with a simple or super concept?

Career stabililty

Once u sit back and think about it, no other profession is more  broad than the culinary industry. I mean purest form of food dates back to the earliest days of civilization culinary will always live forever.

A lot of work to do

Overall i have a total of thres projects due. I have a six page essay due on my business plan for my restaurant. I also have a project due thats an actuall business plan for my restaurant. And finally i have a project due that requires me to create a new hire packet for employees.

Preparation for tomorrow

Endless possibilities are waiting for me once obtain my associates degree. Yea of course i want to own my own establishment but its not going to come that fast so i figure i have a few years tops to be a part of other great kitchens to help better my skills before i spread my wings to fly

What writing and reading has done for me

Learning the writing/reading process is helping me become a  better person overall. Its helping me communicate more clearly and its teaching me how to learn (properly). But most importantly the reading/ writing process is teaching how to teach myself.

Stringing along needed studies

Trying to catch up on my studies may seem like a problem but my  final projects are all about my restaurant's business plan. Needless to say thats where my attention has been this whole time. But im too far ahead of what im suppose to study now but im right on time for planning my furture.

Hard work pays

Im beginning to realize that opening an independent restaurant is hard work. I really should say that its working hard since its as simple as a business plan and a concept. But every detail of every individual idea has to be carefully though out and explained. I'm up for the challenge because i know what hard work does.

Mixing business with essays

Today in my engish composition class i had to come up with a topic for my 14 page essay. I thought hard and realized that i can really benefit from the research. So since i plan to open my own restaurant in the near future, why not make this paper about my business plan?

Monster performance

We anticipate a huge crowd down at the restaurant today because today we have monster jam in town. I am always fortunate when we get guest from out of town because i try my best to give my best performance so that they take can take that experience home and spread the word. I can only position myself in the center of the kitchen because i go beyond my best when I'm put to the test. Time for me to give a monster performance for Monster Jam!!!!

Tomorrow's Blogger

I'm excited because this week begins a different level of opportunities for me in becoming the chef that's in my heart. I'm starting my AOS program at Le' cole which means new heights and my "walking the talk" phase. I think that being a consistent and productive blogger is exactly what I need  in becoming the chef that stands out in this great culinary field...Blogging is awesome!!!