Chef Amadeus – What if?

Chef Amadeus – What if?

Courtesy of Chef Amadeus Chef Amadeus is a large man – not in stature, but definitely in personality. I’ve been following his radio show ever since considering going to culinary school (insert post), and I listen carefully to the advice he sometimes gives to his...
Sicily

Sicily

I haven’t gotten to travel to Europe yet, but after this research paper, I am adding Sicily to my list! Introduction to Sicily: Whenever I think of Sicily, I think of two things: the food and the movie, The Sicilian, based on a Mario Puzo book. Romance...

Cambodia

The really cool thing about being in the third quarter of culinary school is that we have to research different topics related to the material we’re studying. We started the quarter in Southeast Asia, and my country was Cambodia. I was really moved by the...
Line Cooking and Setting Up Your Station

Line Cooking and Setting Up Your Station

My first time working on a line was at Stopsky’s Delicatessen when we opened in May 2011. It was terrifying. Of course, the chef and the other cooks were supremely helpful, but there’s something truly intimidating about the first time you hear “Order...