Restau-rant
HOLY SHIIIIT..

Food Network Canada ReBloged! OMGod I wonder if they read my blog about How douche-y Chef at home is? What eve’s I Heart Martian Picard, FNC re-blogged me and I just wrote a Haiku Quartet about a kitchen Ninja. Stay tuned.

Tags: Food Network Canada Martian Picard Haiku Why am I still up?

mcfly88:

Neil Young-Heart of Gold

Note: This happens to be my current ringtone



When I first started line cooking I cook I used to work with told me that to sing this every time I start to panic during service. Still not sure why…

Oh Crazy Crosbie! 

(via seaschel-deactivated20120219)


0 plays
Tags: Line Cooking Heart Of Gold Neil Young memory
I Wish I posted this on CL. 
          Oh Yale town restaurant owner you fail. 
                      Quit Stealing Envelopes from TD While your at it.

I Wish I posted this on CL. 

          Oh Yale town restaurant owner you fail. 

                      Quit Stealing Envelopes from TD While your at it.

Tags: BBQues Cheap Owners Cooks line cooks Vancouver food Scene Yale Town
Truth: I was worried there for a bit.

I think I love what I do again, and shockingly enough its cause Im not doing it in a "Craptacular Shitholes" as my friend dear Shelbey so eloquently described every place Ive worked in Vancouver. I might just be able to work in a nice restaurant and survive. I owe this realization to a recent visit with a former chef and his souschef/FOHBossLady wife. When I came to them I was possibly the worst dishwasher ever, but holy shit Ive made it. Not completley of coarse but Ive made it so much farther than any one though I ever could. 

I work fast, I work Clean-ish My knives are deadly and Im not going down easy. Ive been at the point lately where Im like “Fuck vancouver, Fuck cooking I want to move back east and bake” but running away from my problems isn’t the awnser. Really in all honesty Im making my own problems. Im working craptacular jobs in shit holes because if Im working in a dump than I’m not heart broken when Im not good enough. This isnt the blog I use to pour out all my daddy issues and complexes so in a nut shell: I have increadably low cooking related self esteam. When working in restaurants I’m the girl who only makes friends with fat chicks to make myself more atractive in comparison. 

 I really need to stop doing that. I need to grow a modestly sized ego because I think I’m terrible. I’m not and every time a chef or chef-instructor says something positive I go all dear in the head lights get embarrassed and want to start crying. I don’t know why; I probably need to see a shrink. Going back to chilliwack and talking to my old chef, standing in the dish pit that once kicked my ass on a regaler basis made me realize I can do it if I want to. There was a day when they were going to let me go and I sensed it. I think it was the silence and death glares that tipped me off, looking back at it all I would have fired myself. I marched in the back door after school to try and talk souschef/FOHBossLady into giving me another shot. She told me “your a great girl but working back of house might not be for you” Honestly if I wasn’t so inspired by how amazing that restaurant was I would have said Fuck it. and since reverse psychology works shockingly well on me I stepped my game up and took all the advice I was givin… Except the no talking thing. But I worked on it I swear… I’m pretty positive that she was actually trying to fire me but for the sake of whimsy lets just play the music that they use in every highschool-underdog-sports movie.

Bottom line is I’m the farthest thing from a “natural” when it comes to cooking, its quite the contrary. Anything Ive accomplished so far is a result of my passion and determination. I’m really glad I found it again.  

Tags: cooking culinary school Chef Truth Vancouver Vancouver food scene
Truth: I’m poor, but my Brioche is rich

My student loans and credit cards are killing me and yester day I found out when I go back to work after almost dieing they hired some one new. Guess who Im sharing my hours with! Im so broke the only food I have in my fridge are the 3 chickens ive butcherd myself to save money. The eggs I colected my self from my moms farm, lemons and shit for Mire Poix. Ive got about a cup of lentals, half a cup of chick peas and some basmati rice left. I used all my arborio making rissotto and I’m really running out of things to make soup out of. Its a dire situation. I dont have milk, I dont have tomatos and Im down to one shallot. I have some cheese and bacon but one can only eat Breakfast for dinner so long before it gets old. I have two more breakfasts or oats before life starts to suck. Milk is too rich for my blood.

However what I do have is skills, so many skills. I can make bad ass chick pea soup, I can make chicken consume but most importantly when Im too poor to buy bread I make it. I make bread, no bread maker. I use my hands. I shape the mother fuckers into baugetts. some times I make my white bread into Cinnamon buns, focaccia into Pizza and my Brioche into Coulibiac. What ever gets thrown my way if you give me flour, water and yeast. Ill be able to make a sandwich happen. 

Tags: Bread culinary school Cooking Poor Debt Money well spent NWCAV
The Diffrence Between us and U.S. isn’t that big

So I recently came across “Kwanza Cake”and since then Ive been fascinated by this woman named Sandra Lee. I feel like my IQ drops 4 points ever you tube clip I see. I cant stop watching her. I am an avid food network fan I quit school temporarily at 14 and “home-schooled” but really all I did for two years is watch the food network. I really don’t think Semi-Homemade airs in Canada. I’m really quite surprised its not I feel like the states owes us one… I mean really we unleashed Celine Dion and the Beibs. Like really after those two I’m surprised you haven’t declared war.

Any way I kind of started thinking about the Canadian food network stars and sure we have some real douche’s too I mean there’s this guy 

His Voice is like a thousand dieing cats took up residents in my ear drums, Thats not what it sounds like but still its really anoing. My personalized version of hell is this guy reading the entire works of Robert Munche Over and Over and Over again. 

I can see it now “BUT, thats not a people tail!” *Cringe*

This lady? I couldn’t find a good clip of her(?) being intolerable however I took great joy in watching her try to feed a boar.

But then theres this guy! I actually loooooovvvve him he is what Alton is to your food network. This chef was known all around canada long before his show because the man put Foie in Poutine! Fuck Yeah!

this is what he’s famous for other than Foie Poutine is Duck in a can at his world class restaurant Au Pied De Cochon

This Man ouzzes Quebecios and frankly he makes a fantastic tv host. I had a hard time finding clips of “The Wild Chef” But to my American Readers GOOGLE THIS MAN! 

Tags: Martin Picard Foie Gras Food Network Canda Douches Au Pied De Cochon The Food Network
lobsterfist:

Well well well, look at that. Just a nice little honest amateur drawing of a lobster… worshipping Satan.

I like this, I am Deathly afraid of Lobsters. It kind of gets in the way of my job. I called in sick the day we covered lobsters and Crabs in culinary school. there weird little legs and beady little eyes freak me the fuck out. I refuse to work in sea food restaurants and I cant got to the live fish area of T&T market. Its a problem

Those fuckers are evil 

lobsterfist:

Well well well, look at that. Just a nice little honest amateur drawing of a lobster… worshipping Satan.

I like this, I am Deathly afraid of Lobsters. It kind of gets in the way of my job. I called in sick the day we covered lobsters and Crabs in culinary school. there weird little legs and beady little eyes freak me the fuck out. I refuse to work in sea food restaurants and I cant got to the live fish area of T&T market. Its a problem

Those fuckers are evil 

Tags: T&T Lobsters Crabs Phobias Culinary culinary school
If I could go do a stage with any chef, it would be this guy. Im not a huge Foie person but it would be really amazing to work under a really great canadian chef, who cooks up real Canadian food. 

Non’o this con-Fusion Bull sheet

If I could go do a stage with any chef, it would be this guy. Im not a huge Foie person but it would be really amazing to work under a really great canadian chef, who cooks up real Canadian food. 

Non’o this con-Fusion Bull sheet

Tags: Fusion Canadian Cuisine Martin Picard Foie Gras
I love my kitchen aid more than any other material object I own. I got broken into Christmas day and the first thing I made sure was still in my posseion was Veronica my Stand up mixer. 
When she dies I might cry, you always remember your first.

I love my kitchen aid more than any other material object I own. I got broken into Christmas day and the first thing I made sure was still in my posseion was Veronica my Stand up mixer. 

When she dies I might cry, you always remember your first.

Tags: Kitchen Aid Baking First Loves I <3 Baking
My dear friend Shelby who I befriended in the walk in cooler of my highschool cooking class and instantly bonded with over making fun of the girld afraid to touch raw meat and our passion for food just got this tat today.

I’m proud of her and when pastry school is done im getting one too. 
Vintage Kitchen aid and a My knife (the melted handle and all)

My dear friend Shelby who I befriended in the walk in cooler of my highschool cooking class and instantly bonded with over making fun of the girld afraid to touch raw meat and our passion for food just got this tat today.

I’m proud of her and when pastry school is done im getting one too. 

Vintage Kitchen aid and a My knife (the melted handle and all)

Tags: passion food culinary school Cooking


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