Freeman Baker
Bio
Chef, Writer, Health insta. freeman_baker
Stories (5/0)
Microgreens in the kitchen
Microgreens are small vibrant in color and full of flavor and nutrients perhaps you have had the pleasure of enjoying these amazing herbs before or seen them used as a garnish at your favorite restaurant adding style and flair to your plate or perhaps you are one of the many that have never heard of them before or had the pleasure of experiencing and benefiting from these amazing herbs.
By Freeman Baker3 years ago in Feast
Crispy skinned barramundi, lions mane infused cauliflower puree with citrus salad
As a chef, I'm asked what your favorite food to cook is, and the answer is everything. When I think of the most fun I have ever had inside a commercial kitchen I would have to say I enjoy the depths of the deep blue sea and all the fantastic creatures that call it home and its simplicity when cooking healthy and tasty meals. Seafood can rarely carry itself and needs help from the land to complete the meal and the experience.
By Freeman Baker3 years ago in Feast
Hardships, communication, and balance in the kitchen
Great food and serving others make cooking such a valuable skill, and multi-tasking is a must. Anyone who thinks it is easy you watch too much Masterchef and are in love with the art, not the process; there is a massive difference between the realities of tv and real life in a commercial kitchen.
By Freeman Baker3 years ago in Journal
Cooking and the cost of art
It's early Monday morning, birds are chirping, and the fog is in the air as I make my way to the restaurant to start my first shift in a commercial kitchen. I wait in the car park nervously before entering fresh out of high school; the idea of working is an intimidating experience. I walk into the pub. The smell of beer lingers in the air as if it is a permanent part of the air. I walk to the kitchen and introduce myself to the chefs, hoping that they won't be too scary or mean.
By Freeman Baker3 years ago in Journal