http://www.thegrindking.com the life and times of becoming a successful chef Thu, 10 Apr 2008 07:04:51 +0000 http://backend.userland.com/rss092 en Every chef is going to have their own interpretation of how they want a dish to look. I would encourage you to experiment a bit to try and find your own creative identity. Ahi Tempura with an Asian slaw, Black Sesame seeds, Micro-greens, and Spicy Red Chile sauce. Colossal ... http://www.thegrindking.com/2008/04/10/presentation-and-focal-point/ I am back from the dead.I have been reserected to fulfill my destiny and to reclaim my culinary soul. Armed with a chef knife and steel,to do battle with the dark forces of the restaurant industry.I will not bore you with the gory details of my journey,but I will tell ... http://www.thegrindking.com/2008/04/09/freedom/ You always hear athletes talk about how they play their respective sports for the love of the game. It always helps if the game you play pays as well as some athletes get paid! The point is, you have to love what it is that you do. Being a chef ... http://www.thegrindking.com/2008/04/07/for-the-love-of-the-game/ Crème Anglais ingredients: Directions: Combine half and half, vanilla, and 8 oz. of the sugar in pot and bring just to a boil. In large mixing bowl, whip remaining 8 oz. sugar and egg yolks until smooth. Temper the mixture then cook the ... http://www.thegrindking.com/2008/04/07/recipes/ I have always held myself to the highest standards and for the first time in my career I am questioning what that really means. I am certain that these standards have given me the drive to be a well rounded and technically sound chef. The truth of the matter is, ... http://www.thegrindking.com/2008/04/07/picking-up-the-pieces/ Since my last post a lot has transpired. As quickly as it began, it has come to an end. For many reasons out of my control, I am no longer an executive chef. You have to be true to self and true to your trade, never second guessing your training ... http://www.thegrindking.com/2008/03/27/if-at-first-you-dont-succeed-try-again/ I have just Become the executive chef at a very historical restaurant in Chesapeake City MD. I have finally reach my ultimate goal and it feels great; however this new title comes with an enormous amount of responsibility and is quite overwhelming at times. You cannot get a clear appreciation ... http://www.thegrindking.com/2008/01/24/be-careful-what-you-wish-for/ Some times in life patience is really a virtue. I recently stepped out of the kitchen to try and further my career. I was a food production Manager for a dining hall for a local university. Needless to say I was successful at the job but I was not happy. ... http://www.thegrindking.com/2007/11/18/take-a-step-back-to-take-two-steps-forward/ You may find yourself in a situation where money seems to be the bottom line. I understand that you must be profitable to stay in business. But if you manage your resources correctly and maximize the productivity of your labor, you will not only be successful in the financial side, but ... http://www.thegrindking.com/2007/08/12/staying-on-top/ This may be one of the single most important aspects of being a successful line chef. You must execute food production and food safety at all times. What separates a chef from a cook is how execute your job. It is our job as chefs to teach these ... http://www.thegrindking.com/2007/07/15/execution/