[OT] at last! now i am the executive chef!

[jgbrowning]

well here is a few of my favorite new dishes:

hazelnut crusted wild salmon with french lentils, greens braised with 30 year old sherry vinegar, bacon lardon, and meyer lemon oil

sachet of duck confit, truffled mushroom duxelle, toasted walnuts and garnished with a port-duck glace

sesame seared ahi tuna served with jasmine rice, wakame salad, and a miso-lime vinaigrette

rack of australian lamb accompanied by a fig compote, forest mushrooms, and winter root vegetable mash

One reason why being a vegetarian means you eat a home more often...

joe b.

 

[Fiery Todd]

Congratulations eXodus! I'm a Kitchen Manager/company trainer myself, so I can certainly appreciate the time and dedication. Cheers friend.

 

[eXodus]

WOW! That's awesome!

As someone who's in culinary school, you're story is certainly inspirational to me! And your menu items sound utterly fantastic (especially that sesame seared ahi tuna!).

Congratulations!!!

One day, I hope to say the same.


(Ashtal - who can't remember the password to her main account, so is using her school one.!

what culinary school are you going to?

i wish you tons of luck. so long as you continue to work hard and practice all can be accomplished.

mise en place!

 

[Ashtal@School]

Just the local community college. No cash to go to the bigger schools. But I'm hoping to apprentice at one of the large hotel chains and work my way through fine dining.

I'll be looking for you and your restaurant in the culinary mags, though!

 

[buzzard]

This reminds me of a joke told to me by one of my techs who used to be a chef.

How do you make a million bucks in the restaurant business?

Start with two million.

buzzard