VIEW 8 of 8 COMMENTS
fate:
Congratulations... Happy day ❤️
shinyarmour90:
Thanks guys!! 😚
Man, I haven't posted since September? That's a long time even by my standards...
Anyway, I decided to write up a little something about my current situation, for those of you who are curious... The last post I wrote was about quitting my restaurant job. Let's just say I didn't, and I'm grateful for it. I don't work there anymore though because my contract ended...
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Hello, loyal followers!
As most of you know I've been working at a two star restaurant for some time now and while I love working there and interacting with these amazing people who plate up even more amazing food... I've been getting a feeling that I'm never going to grow into a cooking position there. I'm not really learning anything except for what's on the...
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VIEW 12 of 12 COMMENTS
chefdaddy:
@chef my abandoned degree was in social work so I would still be broke haha
mickdawg75:
I think @Chef and @Chefdaddy pretty much covered it all pretty much to a T.... It's an all or nothing thing for me, @shinyarmour90. Its the kind of field workwise that expects total dedication, drive, passion And hard work. I've been in the industry 25 years, 20 of those years cooking. I don't know anything else.
So today on Instagram, @saria calls me out for a comment on her pole dance video, which is awesome by the way. I said I found it weird that guys teach pole fitness, and I was immediately slammed as sexist and homophobic. I would like to clear this up a bit even though I normally would just let it be. I support equal rights. All...
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VIEW 3 of 3 COMMENTS
shinyarmour90:
@meraii right?! It's not like I said a man shouldn't or a man can't.
faerietale:
men pole dancing is amazing <3
So who loves Yotam Ottolenghi? This legend made middle eastern cuisine happen over the last few years, and it just so happens I love his cuisine. At the vegetarian restaurant most cooks are inspired by him and so am I! Yesterday I made a number of things from his Nopi book. So without further ado...
Grilled asparagus with a romesco sauce and a reduction of...
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melusine2908:
Ohhhh I want to eat everything! It loooks delicious!
chefdaddy:
Right on! I hope you have bought yourself some really good shoes. They are just as important as the rest of your equipment when it comes to putting in a full chef day.
shinyarmour90:
Haha, luckily I get work shoes for my other job so that's been taken care of @chefdaddy :D
Last weekend was pretty great. The new hamster (Hambit or Ham Solo, haven't decided yet) was introduced to my friends, and I got to make them dinner again. I LOVE having people over for dinner because there's almost never any leftovers. This held true when they got the following, being a butternut and chickpea tagine with harissa, a lamb tagine with couscous, zucchini fries, and...
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kaicito:
For one brief moment, I thought the hamster was going to end up as dinner...
shinyarmour90:
@kaicito I wouldn't cook one hamster for six people! :P
Last Tuesday was a very turbulent day for us. When I came home for lunch, one of the rabbits wouldn't eat and she had been staying downstairs for a while (they have a two story enclosure and usually sleep upstairs). When the girlfriend came home and tried to feed Jo, the poor thing squeaked and collapsed on the ground... she wasn't on the other side...
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chefdaddy:
Sorry for your loss of Jo. Welcome to the new critter.
Oof. The time has come. When you buy a new cookbook, you have to at least try a few cooks out of it. A couple of weeks ago, I bought Marco Pierre White's White Heat book which has all of his signature dishes from when he was king of the industry. It's filled with technical skills, impossible ingredients, and the stuff of tears and dreams....
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chefdaddy:
Polo. There are no pictures of bloody wounds so I assume you made it through your first oyster shucking without stabbing yourself in the palm. Haha. Beurre Blanc sauces take a touch to get right and are pretty unforgiving as far as holding temp and time. Hooray for new skills.
shinyarmour90:
@chefdaddy I used our ordinary dining knives ( not the fine silverware lol) since it's not really about how sharp the knife is, anyway. I do have a few incisions but nothing past the skin so no blood. This cook was fun.