Salutations

Let's consider this an autobiography and a kitchen manual of sorts.

In culinary school we were taught recipes, techniques, ingredients and their provenance and how and when and why to use them.  It's grade school for a life in the food world.  Every kitchen and chef and cook has countless lessons to impart.  You're taught how to cook, or at least how to start to cook.

But you aren't taught how to be a cook.

That comes with time, and we have plenty to explore.  We'll start at the very beginning. The goal is to talk about the jump off, the whys and the hows of how I even got to this life.  Then we'll move on to the education and its ins and outs.  Next will come every. single. bloody. kitchen. I have occupied and the clearest picture I can paint of each. We'll talk about lessons learned, key characters and shady individuals, chefs of importance, chefisms that still ring in my ears and my own translations of them.  Likewise my own -isms will be explored and expounded and tenets of my personal kitchen philosophy.

Please note the bill of fare to your right.  Posts will be categorized by key topics to help you choose a dish to your liking.  This story will indeed be linear, so we recommend following along as the courses progress.

Expect menu updates Wednesdays and Sundays.  Hopefully.  Maybe.  Look, I'll try.

Service will begin shortly.