Chef Thomson

Thoughts on my plating?

Anyone else tried these Birkenstock kitchen clogs? The pair I have after about a year is cracking right where I bend my toes when squatting to pick something up.

Should cooks get a break during a busy shift?

The last week has been incredibly fun. Back at culinary school, first Friday back chef took us mackerel fishing and I caught my first fish (striped bass). I spent about 20 hours over the weekend organizing my kitchen in the apartment to function more like a commercial kitchen. On Monday chef brought us into the woods on his property and we foraged for mushrooms to bring back to the college with our fish.

With my kitchen organized for maximum efficiency I’m enjoying cooking a lot more. Tuesday we cooked our fish and mushrooms to try, then today we made chicken galantine and chef brought in a whole pig to butcher as a demonstration for the class. I do think the fish tasted a lot better, knowing I pulled it out of the water myself 😅