Category Archives: General restaurant thoughts

Two posts in one: what I’ve learned, and my soapbox.

Whenever I chat with others back at home on my off-days, the most often-ringing question I’ve been asked is: Well, what have you learned there? Well. I’ve learned the virtues of cleaning kilos upon kilos of whelks. I’ve learned that … Continue reading

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A look back: my first “stage”

At the time I started my 3 month stage in Younvtille, I could not realize the impact the experience would have on my career.  I had some previous experience in bakeries and restaurants, but I consider this to be the … Continue reading

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“Home”ward Bound?

As of today, we are leaving Copenhagen.  We’re ready, but we’re not – ready – to go home.  I’d love to stage some more, but our 3 months of being in the Schengen area (EU minus UK, Ireland, Romania, Bulgaria, … Continue reading

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2010, our year in food

2010 for us, was a great year. We’ve worked our tails off, enjoyed a lot of relaxation, eaten a lot of food, and we definitely did a hell of a lot of travelling. We started it off in Napa and … Continue reading

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Very Important Person(?)

  What exactly happens when VIPs are noted on the reservation sheet? or called to the line when calling out a ticket? Normally, it’s a lot less than you think. And if the kitchen is really good, practically life goes … Continue reading

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pastry chefless kitchens

Coming from a background of only baking and pastry, and working in restaurants that had separate pastry stations, I never saw myself venturing over to the savory side of things. Pastry chefs are an added cost that many kitchens cannot … Continue reading

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