A little excerpt on my first day at in the In de Wulf kitchen (which was highly debated in my head on whether or not to post), and some closing thoughts on our foray into Belgium: First days are always … Continue reading
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It has definitely been quite and experience here in Dranouter, Belgium. After spending a month in Kobe Desramaults’ kitchen, I have learned to really appreciate what they are doing here. How often do you have a chef that considers their … Continue reading
The life of the stage isn’t pretty. In fact at times, it gets downright grimey. For both the restaurant and the stage. For the stages themselves, you can spend years upon years busting your ass from the ground up in … Continue reading
We are coming into our last week and it’s a little bittersweet. We feel at home in the kitchen and are starting to have some sense of belonging. We’re becoming an integral part of the team. We’re here to work … Continue reading
1, Our walk to the restaurant. 2. The dining room 3. The kitchen 4. What in the world is a stage doing plating the food? 5. Rilette of crab and cod, winter purslane with winter purslane juice, potato, and wood … Continue reading
I had a “ah ha” moment after working with people who were mostly younger than me. That moment was You’re Old. These 21-24 year old males had exponentially more energy than I. I can’t keep up with their fast twitch … Continue reading
Being here is like nothing I could have ever imagined. When I originally said that this place was in the middle of nowhere, who would have thought that to get to the restaurant I would have to step out of … Continue reading