thepunkchef

[thepunkchef]

[thepunkchef]

TMNT

Created by Andy Fairhurst

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Find this Artist on Society6 - Twitter - Facebook

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More Arts from this artist on my Tumblr HERE

[thepunkchef]

I’m rewatching sailor moon for the first time in probably a decade and it’s so nostalgic. Also Usagi has SUCH a relatable personality it’s not even funny

Prints available here :) 

[thepunkchef]

New Job Update: Part 2

If i had known 6 months ago when my new chef and i sat down how happy I was gonna be I would have never set foot in C’est la vie! 

However I do feel that my new job is my reward for putting up with daily abuse and being put down about my knowledge and skills! I didn’t really care at my last job, I didn’t care how things were cooked and how the guest felt! i lost all passion i had for the business and for food at last job! I would spend hours and hours on Monday’s organizing the entire place, I worked 70-80 hrs a week! I was the first one in and the last one to leave! THE only good thing that came out of C’est la vie was my friendship with Kathy ( she runs their market stand).

So fast forward 3 weeks and I'm so great full that God lead me to this place! it is so nice to finally be excited to go to work every day and have the motivation to not only do a great job but to want to cook better! I am also great full to have a chef who tells you EVERY single day that he appreciates my knowledge and my skills!! You took a tired and broken chef and helped make me new again!  So happy to be here at Enck's Catering!!!

[thepunkchef]

New Job Update:

So it’s been 3 weeks since i started at Enck’s Catering and i couldn’t be happier! I’m so greatfull and thankful that God lead me to this place! I haven’t been this happy to be at work in a long time!! Besides making me happy this job also giving my back the motivation i had almost lost at my last job! I def cook better when I’m happy at my job! 

Because of this job I have gotten back into cooking at home more and wanting to try new recipes and techniques! I also back into working on my baking skills! I have become so excited about cooking again, it’s crazy! 

The other thing that is great about my new job is that i have a lot more time at home with my husband and family! I actually had a very rare Saturday off and got to go to my sister-in-laws daughters party!! It so nice to actually see family and having the evenings off! 

I also found out that i got out of last job at just the right time! I found out that the chef de cuisine gave his notice over valentines day weekend and then they found out he was stealing and not only stealing from the restaurant but from a specialty food store that they have an account with!!! i was floored but then again i did try to tell them about him for other things ( didn’t know about the stealing when i worked there) but they only want to start listening when they lose good people! 

That job so too much stress and heart ache!! I totally lost my motivation to care about my job and care about the food i was making or how the guests enjoyed their meal! And all because i had a chef de cuisine who was abusive and mean to me and did do anything to see that i succeeded. He would let me fail on the line every single night and did not do a single thing to help me! No one there appreciated anything i did and didn’t appreciate my knowledge!   

I know work for someone who tells you EVERY single day that he appreciates my knowledge and my skills!! So happy to be here at Enck's Catering!!! Im so blessed to have the best job in the world!! 

[thepunkchef]

[thepunkchef]

manga appreciation

[thepunkchef]

美少女戦士セーラームーンS

[thepunkchef]

Knowledge is Power | . I'm not much of a reader but when it Comes to cooking books, I'm in! These are 4 of many, many culinary books that are out now. These are books not only inspire but they educate. If you want more information on these books check out my YouTube channel Produce Nerd. Video: Good Culinary Reads . . . Book 1: Techniques for Healthy Cooking This is another book i got from school. This is really nice book for liter recipes. It also talks about nutrition and how vitamins and minerals work in your body. .

Book 2 Sous Chef By Michael Gibney. This book was very inspiring for me as a young chef in the industry. It takes you through a day at his restaurant in NYC. It's a very real description of life in a restaurant. .

Book 3: Kitchen Confidential By Anthony Bourdain. Last but not least, this book! To me this is the book of books. Anthony was the ultimate rock star chef! In this book you will take ride through the restaurant industry in the 80's. Everything from drugs in the kitchen, to how a service went, and the culture of his time. My favorite thing about the boom is how it reads like he's talking to you! We miss you Anthony, rest in peace! .

Book 4: On Food and Cooking By Harold McGee. Takes your through the science of food. Basically a book version of Alton Browns Good Eats! Very kewl book! .

[thepunkchef]

|  M O V I N G   O N  |

So last week I gave my two week notice at my high paying salary job, to go and work as a caterer. This last job was the worst and at on some level one of the best jobs I've ever had! As a women in the kitchen it's hard to the recognition you deserve.. we have to fight harder than men to get the same things that they are just handed! I helped open this new restaurant and that was the hardest thing I've ever had to do! 

I worked open to close every single day 6 days a week and had to deal with a toxic relationship with my chef de cuisine.

 I worked 70-80 hours a week. I was the first one in and the last one to leave.

I love what I do so much and it sucks when you know have worked so hard but the job doesn’t excite you and it’s worth your time!

But even through all of that there is some good! This last job as made me smarter, faster, and tougher! You have to take the good with bad and always remember where you came from and how far you have come! So as you can see I needed to move from all the stress and the pressure and focus on making work not only fun again but giving myself back the passion I have for this business!

I'm so excited to start my next adventure as a caterer! I've never been so excited to do something new in a very long time!! This is a whole new world for me and I ready to jump in with both feet!! 

[thepunkchef]

Menu Ideas

Apps:

3 oz Crab Cake |  Grilled Tomatillo Salsa |  Curry Aioli 

Lemon Tarragon Risotto | Gruyere Cheese | Crispy Shallots |  EVOO

Duck Wonton | Chinese Five Spice Duck Confit | Blackberry and Ginger Puree |  Jicama Slaw

Salads:

Fried Green Tomato Salad  |  Frisee and Arugula |  Goat Cheese | Bacon Lardons | Spicy Vinaigrette 

Pear Salad | raw bosc pears | grilled asian pears | Frisee and Spring Mix | Roasted Cippolini Onions | Fine Herb Vinaigrette 

Soup :

Sweet Potato Soup 

Asparagus Soup | Grilled Lemon and Crispy Shallots | Truffle Oil 

Curry Cauliflower Soup |  Crispy Chickpeas | Cilantro Leaves 

Entrees: 

Pan Seared Filet Mignon  | Sweet Potato Mash | Sauteed Broccolini | Red Wine Demi | Miso and Wild Mushroom Garlic Butter

Morracan Spiced Roasted Pork Tenderloin | Curry Braised Chickpeas | Caramelized Fennel | Spiced ju 

Porcini Dusted NY Strip Steak | Roasted Garlic Mash | Miso Butter 

Braised Lamb Shank |  Truffle and Gruyere Polenta | Thyme and Port Demi 

Sous Vide PA Chicken | Barley Risotto | Sauteed Kale | Lemon Thyme Ju

Pan Seared Duck Breast | Curry Sweet Potato Mash | Snow Peas | Blackberry Truffle Reduction 

Pan Seared Yukon Gold Potato Gnocchi |  Pancetta |  Arugula |  Caramelized Apples | Lemon Thyme Brown Butter

Or 

Gnocchi Bolognese or with Pappardelle Pasta 

Or 

Pan Seared Sweet Potato Ravioli |  Sauteed Kale | Radicchio | Truffle Thyme Beurre Blanc 

[thepunkchef]

| Chef de Cuisine |

My last special at checkers! 

 Pan Seared Scallops | Couscous, Arugula and Caramelized Red Onion Salad | Curry Vinaigrette 

The last night was hard! It was hard to leave the most amazing, talented, driven, passionate group of people I have ever had the pleasure to share the kitchen with! You guys have made me a better chef in your own ways! Thank you for your patience, your wisdom and knowledge! Checkers Bistro was truly unlike any place I've ever worked! I learned so much and I can't wait to use it all on my next adventure! So to chef, Juila, Alvin, and Tuan, Im so greatful to have met you and I miss you already! 💛

And to Checkers FOH you guys are the bomb.com! Thank you for all your hard work and dedication! Without you there would be no food to cook! You guys are so awesome!! I also miss you already! 💚 @nalleniverson, @regigiformayor @elvisdsmith, Collin, Holly, Ken, Greer, Sunny,  Victor, Talia sorry if I missed a few!!

SOOO on July 2nd I  started the next chapter of my culinary journey.  I took a promotion to be the Chef de Cuisine at what is going to be Central Market Bistro and Josephine’s Downtown. I will in charge at Central Market Bistro.  

Another local place in town has bought Carr's and is renovating it top to bottom, new kitchens and new dinning rooms! I will be upstairs in the lunch and dinner restaurant!

This decision to leave Checkers didn't come easy for me but I came to the conclusion I wanted more for my career! It just got to be too much and I felt like i was getting taken advanced of and wasn’t getting paid what i should for the work that i did for them! I also felt as though management was up to the standard that i except from a manager. Some shady things were done there and the way that employees are treated and talked to isn’t somewhere i need to be.

I am now at a place where it’s the complete opposite of Checker’s Bistro. It’s so refreshing to work for an owner who puts their foot down about issues that need to be addressed and it’s also really nice to know that the work you do does not go unnoticed and that would you do matters!

I’m currently working at Carr’s market stand while the restaurants are being renovated  and it’s such a nice change of pace and a really nice way to get started with a new job! I work with an awesome women who really supports me and really wants me to do well! It’s so nice to work in a kitchen with a women who understands how hard this industry is for a women to be in! It’s so hard because we have to work so much harder than a man! Men do not understand what it is like to fight for anything in their life! They are always handed everything! But i am her to tell you that i will make better food than the guys in the lower level restaurant. I don’t need a Sous Vide machine (while that is nice for some things)  to make food taste good and i don’t all this fancy stuff they do with food! i want my food to taste like food not a science project! 

I’m sorry i went off there I’m just very passionate about what i do!  

Well, that’s what’s been going on in my life for the past month and a half! 

Ill update again,

untill then

Love Always,

Emily! :)

#food #foodie #chef #checkersbistro #lancaster #lancastereats #eatlocal #LocalEats #local #cornerbistro #huh #whatsetareyourepping #whocutthischicken #capitano #capitanoamericano

[thepunkchef]

if we only live once, I wanna live with you

[thepunkchef]

The oldest asked for a wand more powerful than any in existence, so Death fashioned him one from the elder tree that stood nearby. The second brother decided that he wanted to humiliate Death even further and asked for the power to recall loved ones from the grave, so Death plucked a stone from the river and offered it to him. Finally Death turned to the third brother. A humble man, he asked for something to allow him to go forth from that place without being followed by Death, and so it was that Death reluctantly handed over his own clock of invisibility.  

[thepunkchef]

[thepunkchef]

- I’ll take you to the stars -

by Pedro Gabriel

Instagram

[thepunkchef]

Hey Blogger people! 

So this is the latest special I did at work! I feel like im so far behind in the current food trends and what’s new and exciting! So over the last few weeks iv been playing with some Agar Agar powder. which i have been told is good for so many things like vegan desserts and puddings for example! 

But I have been using it to try and make caviar! I’ve tried just plain water which worked out really well, then i tried Balsamic Vinegar which i cant get to work right and i tried orange juice which worked ok, just need to find the right ratio! 

I’ve been wanting to do things differently! I feel like we do the same stuff all the time especially when it comes to cooking methods. We are either grilling or pan searing something and it gets old after a while. so with this special we did poached salmon! I don’t see a lot of people doing poached fish anymore... 

So this is 

Orange Miso Poached Salmon | Snow Pea, Carrot and Bok Choy Salad | Orange Ginger Vinaigrette | Orange Segments 

I also find that i plate everything the same.. all stacked up and all on top of each other! While that’s fine at time i feel like that i hide the food sometimes! That’s something that i wanted to do with this dish is to try and find a way to not hide the food. Plating is hard. flat out hard. I’ve watched so many videos on Instagram with chef’s plating different things and while they make it look easy its not! But they have kitchen with all kinds of gadgets and squeeze bottles to make a simple dish look like a work of art! 

I think my challenge for the following year will be to work on my plating and working on the finer details. i would love to have my own kitchen someday and be able to plate beautiful food! id love to be the chef at the pass who just plates everything! { a girl can dream!!} :) 

Well party people, thanks for listening to the random ramblings of a chef! 

until next time...

Its all about grace,

Emily!

#food #foodie #chef #checkersbistro #lancaster #lancasterpa #localeats #local #localfood