Random musings, Chaplin being a boss, and almost a discussion of two great American Chefs.

I realize everything in this is going to be new. I have decided to make some changes to further my education and such.  I was lurching around on the interwebs today and found this.

This is very touching, It's amazing that it still rings true today after a slight seventy years. Oh Chaplin, you old bean.

Anyways, sorry I didn't get to posting the beef breakdown stuff last night, I have all night tonight to do it. So be excited.

Anyways, I have made some changes, first off is this blog that I don't believe anyone's going to find that interesting. I have horrible grammar and even worse spelling. I hope someone finds it interesting though.

 I am almost complete with School. Which is slightly scary. I'm very excited about it, but finding a new and hopefully very rewarding job is going to be tough. I'm very demanding from jobs, I tend to give everything I have to them. All of my time, my patience and all of the little control I have over myself goes exclusively into my work. So I'm going to be keeping track of this process.  I will post video's and menus of restaurants i'm applying to or staging to. I'm going to keep track of things that I already know (I like to revisit, it's good for the memory), and things i'm learning.

Also i'm keeping a journal of all the things I learn, and the names of restaurants I want to work at. My goal is to learn one new thing about cooking a day, and to write it in my new little moleskin journal. I'm going to take this from things I read, or from talking to people or whatever. My other goal for this journal is to keep track of the many places in the world I would love to work at, and then make a list so I can start working on staging and applying. Anything to keep myself busy I guess.

My biggest problem is that I get distracted very easily.

A jazz musician can improvise based on his knowledge of music. He understands how things go together. For a chef, once you have that basis, that's when cuisine is truly exciting.
Charlie Trotter 


Charlie trotter is a hero. A funny coincidence I've been aching to work at his restaurant for around a year now. I hear these horror stories of him being a monster and such. I don't believe it, Mr. Trotter sounds more like a godsend to me. A true perfectionist. A man who treats food how it should be treated. His restaurant is located in Chicago, and I am both in New York and poor, so maybe in a few years I can work with this great Chef.

I have no Idea what this is, But trotter did it.

One word Chef Trotter, Unfair.

I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me.
Thomas Keller

Thomas Keller is a god in this business. He is the Alpha and Omega. His food is always perfect, and he is a highly successful Chef and restaurateur, He owns a multitude of restaurants on both coasts. His style is perfect french.

This is foi.

anyways, I digress. I have started updating my resume, which is actually much more of a hassle then I intended it to be. But I believe i'm starting on the right foot.

Alright you crazy cats, i'm outi, I'll be back later.