Culinary Diaries: Fundamentals Day 2

Day two began with a great start. My team and I met a few minutes early to ensure that we had the bones ready in the walk-in before 1:15. We prepped the stock and thankfully, did not have frozen bones so there was no need to blanch first. We had 120 pounds of bones...

Music & Wine Pairing Part 1

I attended the Culinary Institute of America’s Beverage Professional Summit a few weeks ago and there was an incredible workshop based around music and wine pairings. There was a guided session followed by a “silent disco” where we could walk around and try wines with...
About Me – The makings of a chef…?

About Me – The makings of a chef…?

  Born and raised in Minnesota, I’ve always had an itch for travel and adventure. Growing up, I thought I was going to become a famous actress and have an Oscar by the time I was 25. I’m 27 now and feel like Leonardo DiCaprio – I probably need to...
Chicken Curry Soup

Chicken Curry Soup

This style of soup is inspired by Thai cuisine. Consequently – it’s not as “coconut-y” as what you may be thinking. Rather, coconut cream is added at the very end to give a slightly sweet finish to the taste. Coconut milk is added but only a small amount –...