Why I quit being a Chef. Again.

As some of you already know, I recently quit my job as a Chef. Pastry Chef to be precise. For ten years (with the exception of a few months color-tinting paint, really) I’ve been plugging away in professional kitchens. The beginning is mostly a blur to be honest, I don’t even remember that twinkling moment when I thought “Hey!…

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Herbed Cheddar Biscuits

This week I was given some new cookbooks as a gift- and I’m really looking forward to reading through them thouroughly and preparing some new and interesting meals. In particular, the one you’ll be seeing some recipes and photos from, is Jerusalem. I’m sure you’ve heard of it or own it, it’s all the rage.…

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Smoked Gruyere Gougeres.

 J:     “You’re an asshole.” D:    “No Chef, I’m not an asshole, Chef.” J:     “Yes you are an asshole, that’s why nobody wants to work with you!”. End Conversation.  The joys of working in a professional kitchen include, but are not limited to: brutal honesty, endless curse streams, shameless d!ck jokes, and relentless uncalled-for…

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