Dot The Sky

Hey, I really haven't updated this in over a year. Currently I am the sous chef at a private club running their fine dining restaurant. As far as advice goes I'd say get a job in a kitchen if after getting your feet wet in an entry level job you still love it get a degree. You definitely learn more hands on but chef's definitely want someone with a degree, it looks great on your resume and helped me make the jump from cook to chef so early in my career. The other advice I'll give you is after you try this all out and before you go to culinary school (if you choose to) realize you're going to spend the rest of your time working weekends, holidays and special occasions, being under paid and under appreciated working with people deemed unacceptable to society. If you're still interested if you are that 1 percent who gives a fuck about cooking, who has a thick enough skin to put up with all name calling yelling and craziness that is professional cooking then I tell you that there is nothing more rewarding and satisfying than being a chef. no one outside of this industry will ever understand what it is to give a piece of your creativity, your vision and heart and soul for something so transient and temporary. The few compliments you receive few far and in between mean everything. You build strong ties with your co workers.culinary team becomes your family, and best friends. If you try this industry out and hate it that's OK it's not for everybody but if you try it out and fall in love with it than at least you'll know you'll spend everyday doing what you love with never a dull moment. Either way best of luck to you hope I gave you some good insight. -Kevin

Pasta time

Memorial Day

Pasta with sherry cream sawce spinach, cherry tomatoes & sawcesage

My first attempt at prosciutto

Lo-fi cooking

Sweet potato chips

Version 2.0- compressed melon feta "pops" balsamic honey mint reduction

Tomato and spinach bruschetta with spinach

Pulled pork nachos

Pulled pork taco, hand cut coleslaw.

Simple syrup infused with lemon and basil, vodka, Pelligrino float.

Sweet curry and coconut chicken with bok choy and noodles.