Young chef from the Midwest writing recipies and cooking stories. My content’s only on Vocal. Please consider supporting by sharing anything you enjoy or by leaving a tip. It’s greatly appreciated! Thanks and enjoy!
The POACHED blog, a resource for those in hospitality.
Finding meaningful work in hospitality is difficult these days. When the stream lined venues of Indeed, Craigslist, and Ziprecruter don’t produce anything inspiring where can someone turn? Wouldn’t it be ideal to use a platform that is centered around your industry? Today I’m happy to share with you my suggestion.
Ive been a chef for 6 years, but I was introduced into the culinary world as a barista. While I still grind and brew coffee everyday, I sometimes miss my younger years when I would break down thousands of pounds of coffee beans every week!
Winter is here, and comfort food is needed. We cook steak tips regularly here in the Midwest. My version has a few peculiar (and delicious) twists that I’m excited to share with you.
If you’re thinking this is straight out of a 1980’s food show magazine, you would probably be right. The best part is that it’s still being ordered and enjoyed daily.
Beef Chili, and Blue Cheese Crackers
Christopher Kimball once said “You can’t eat an idea.” He was referring to the emotional response certain foods evoke, and how they can shape people’s thoughts after a meal is finished.
Making Gourmet Ice Creams
Making delicious ice cream is a process, but once you’ve sorted out the fundamentals even the most decadent flavors feel approachable.
A Vocal Chef
I’ve finally come to understand the power that writing can have in someone’s life. This probably sounds odd, and it is. After all, I’ve been writing since I was a child, but mostly for functional purposes.
The Classic Potato Chip
Before I get into how I make these charmingly crispy chips, I want to see if anyone is familiar with this little story. I will be telling it as I remember it, so pardon if it’s butchered.