Smile

A warm smile is the universal language of kindness. William Arthur Ward I’m not much of a person for social media; it takes me forever to post anything on here, and I use this blog to express my passion.  I guess life can get really busy when you’re out there living it. A few days…

Adventures in Breadbaking

For the holidays, I have been given the best gift ever, and have a full week off from work. That’s right.  Monday to Sunday.  After years of going and going in this industry, a little time to rest is an amazing thing. Since I get bored easily, though, I decided to cook up a storm,…

Recipe: Basil Salt

Last week, my garden was overrun with basil.  I didn’t know what to do, as the space was competing with tomatoes, and the tomatoes were quickly winning.  It’s a massacre out there for all the other veggies. I have been doing everything I can to preserve the beautiful basil my garden produced, and this recipe…

Recipe:Stuffed Squash Blossoms

This summer, I finally decided to tackle something that I have been either too busy, or too afraid to tackle: My very own garden.  I know it sounds silly, but I have dreamed of growing my own food for some time now.  I have to say, it has certainly been a learning experience.  What to…

Ending One Chapter, Starting Another

Recently (finally), I graduated from culinary school.  It’s amazing! My love of cooking has definitely taken me down a path I could not have predicted.  Of course the obvious (and often asked) question is: “what’s next?” In short, to cook. As much as possible and as for as many people as possible.  I’m not a…

My Top 10 in New York City

This summer, differing from my normal intentions of plenty of beach time and music, I spent my summer working hard during an internship, a taste of what my life is to become in the coming years post culinary school. I was lucky enough to land an internship at Gramercy Tavern, a New York institution as…

Baking Christmas Pies

  I don’t know about you, but 2015 flew by.  I know, i know, the old adage is that with every year time seems to move by quicker, but it is scary how that statement actually rings true.  I wish I could go back to my days when it seemed nap time would take forever to…

Fall Beginnings

I know it’s been forever, and that’s my fault. Working as chef can zap any energy I once had to write, and a summer mending a broken heart can take away enthusiasm to share my culinary experiences. My summer was spent working hard as an intern, exploring New York City’s food scene, and being inspired…

Recipe: Easy Salmon Tartare

Recently, I came into some possession of salmon belly trim (trim is usually pretty awesome and cheap ya know), and I hate wasted food. I decided to make something real quick, easy, and perfect for the (finally) warming weather. The diced trim was just mixed with whatever I had on hand at home- just simply…

Riesling Poached Pears

Now, I’m no baker, but I love dessert. It seems like a meal isn’t complete without a little something sweet at the end. Eventually I want to learn how to make a chocolate tart, soufflé, or something else that’s sweet and fancy, but that’s a question for my friends in the baking program at school….