meditreanian feast

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 This is a Mediterranean feast. 

 In the upper right hand corner we have  tzagiki cumcmber and dill spread  a roasted red pepper and feta spread with crostinis in a leek and spring onion oil. This is a great starter to any feast. Bread cheeses and dips are instant classics.  I feel this are a great ice breaker to any party. People like to gather in the kitchen or dining area and if u have these place around this spread is sure to make a statement.

Next we have a traditional Greek salad with a twist.  Tomatoes onions green peppers  crumble feta olive oil oregano salt pepper all  mixed togethe. The twist is where I layered the salad on a bed of blanched leeks cooled and and padded dry of all water. Then got a mold and placed the leeks on the bottom. To give height and a stable bottom. I pressed the leeks in the mol,then I took the salad mixture and add to the mold a spoonful at a time and pressed each spoonful add alittle more feta to be the glue to keep it together. Until the mix is to the top. In the pic I created a moat around the plate if u don't want the moat effect then add less olive oil.  I drizzled balsamic vinegar to the acidic element. 

For the entree I did herb crusted land with a pesto pasta and migithra (  greek Romano Cheese) 

I  pan seard the lamb  to caramelize the the fat and then add light mustard to make the herb crust to stick to the lamb. Then placed in the oven to finish cooking to tempeture. Then I added cooked pasta with special blend pesto.  

For dessert I made a gram cracker spice bakalava crust with bakalava spiced cheese cake. Made a cream cheese base add the baklava spice to the cheese cake  the crushed gram cracker withe spice butter  until till wet sand like paked it in a mold or cooking bowl. Add cream cheese base and cooked  it until done. 

Tzaziki  cucumber yogurt spread 

Roasted peppers & feta spread 

With leeks spring onion garlic oil crustini  with mini Greek salad 

Herb crusted  lamb racks  with pesto pasta 

Baklava spiced cheese cake 

List of items

Yogurt

Lemons 

Garlic 

Cucumber 

Vinegar white or red both 

Dill fresh 

Leek  

spring onion 

French bread 

Tomatoes 

Red onions 

Assorted peppers  

Feta cheese

Olives

Sirracha hot sauce 

Racks of lamb 

Panko break crumbs 

Dry herds parsley 

Oregano thyme 

Basil  

Fresh basil 

Salt pepper 

Pesto 

Any pasta 

 Cream cheese 

Walnuts 

Sugar 

Cinnamon 

Orange 

Vanilla 

Cloves 

Sour cream 

Heavy cream 

Eggs 

Gram crackers 

Cake ring or spring form pan 

  

Title 5

Bloggy bloggy time. What up friends. I love the fact when you meet people and they ask you what you do for work and you reply i am a chef/ pastry. Next questions is always have u been on food network. Bc we get that chance to be on food network. It's either a yes or no question. If yes then u get do you have your own show what is it called are u famous. If no ooooh well you might get their. But there are so any chef out there that are awesome in there. Own world that don't care about tv they care about the food and what goes on your plate!  Sometime with show like iron chef and every food network show competition. To help u cook to inspire your inner chef somes the chef right down the street is your best bet to find all tthis. 

This a public service announcement  go find your chef !! 

Tzaziki  cucumber yogurt spread
Roasted peppers & feta spread
With leeks spring onion garlic oil crustini  with mini Greek salad

Herb crusted  lamb racks  with pesto pasta

Baklava spiced cheese cake

List of items

Yogurt
Lemons
Garlic
Cucumber
Vinegar white or red both
Dill fresh
Leek
spring onion
French bread
Tomatoes
Red onions
Assorted peppers
Feta cheese
Olives
Sirracha hot sauce

Racks of lamb
Panko break crumbs
Dry herds parsley
Oregano thyme
Basil
Fresh basil
Salt pepper

Pesto
Any pasta

 Cream cheese
Walnuts
Sugar
Cinnamon
Orange
Vanilla
Cloves
Sour cream
Heavy cream
Eggs
Gram crackers
Cake ring or spring form pan

It really awful to see good restaurant go down. I worked at kettle hill where everyday we gave u the best product and decor piece our goal was good food and drink for everyone. We did the local product we gave u a meal mom would be proud of . We didn't have that chef that was well know we didn't have an investor with millions. What we had was a group of chefs from a different walk of life.
We had to become a family and grow together and bring food to life.

We created amuse that we're amazing chef  John  was a true talent. He could do something that were breathing  like a pan seard coullet with ponzu sauce with pickled shallots or chilled watermelon soup
With basil crisp. The ideas were endless.

Chef brad was the control be the storm always had a plan of attack. Was Always calm and no matter the situation which I had never seen that before in a kitchen because all the chef I have worked with had tempers. But his culinary back round was cool.

The crew I work with was really awesome !!!!

Passion for cooking

It's an endless battle of day to day execution. You have to be on top  of your game everyday. Not because the next best chef is out there. It's because the next  customer is your next critic and competion.  They will keep u on your toes  make u want to create a meal the will enhance there plate take them back to a childhood memory or of mom, grandmoms  cooking.

When we are n the kitchen 12 to 15  hours a day. We don't see our familys we become family with the guys girls we are working with. These people become a part of our lives. And we want them to succeed as a team and a person. We know at the when we go into that kitchen that we have been excepted no matter what flaw or or bad decision. The only way u gain this respect is to cook and and really perfect. That is it. Blood sweat  and no tears in  the bake shop.

At bake so hard university  class is in session there will be screaming,foul language, scolding hot equipment, heavy lifting. Pranks will be played, jokes will be made, if u can handle the heat. Bake university is for you !  I approve this message



As I learn every day. On how to become the best chef / human I can be. You are surround by people from different walks of life they have endured less or more. They are complex and hard yet soft when  criticized because its and endless pursuit of perfection. TV  shows off tv chefs with edits and photoshop enhanced pic with that create an elusion of perfection it an short period of time is crazy. 24 yrs I have been been doing this and only practice makes perfect.  

Food porn

Are u hungry ? What am I going to eat ?  Where am i going to eat ? Should I cook ? Today we have so many places to choose what to eat and what. We are busy with life work and many other social events we must attend.Sometimes our schedules may not allow us to eat. When i want to eat I want the food to be present to me with the fashion flare and love. Where the plate come to life. When I am working behind the in an open kitchen where the customer can see u. I love seeing there face when they get there food. The look of wow or omg or the there expression on there face tell. It all place the now they can. Take out the phone / camera and take pics tweets facebook social network. Your not only feeding your but your eye. And possible many more will see and come 

Havla or not havla ! You may ask what is halva! Halva (or halawa, xalwo, haleweh, ħelwa, halvah, halava, helava, helva, halwa, halua, aluva, chalva, chałwa) refers to many types of dense, sweet confections, served across the Middle East, South Asia, Central Asia, West Asia, North Africa, the Horn of Africa, the Balkans, Eastern Europe, Malta and the Jewish world. It is made from sesame seeds  that are grinded into a paste. then you  add sugar  or honey u add vanilia, flour oil and pistachio combine and set in a mold. that is the balkan recipe. This is more of a spread able kind to crostini s  bread sticks apples fruits, vegtables ect ... what ever u desire to place this spread able delicacy.