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.

Plating a New Experience

To understand todays young adult diner. They are complex, sophisticated, driven and diverse. There tastes is fuel by site. Today's culinary world we have to create a atmosphere that will enlight all the sences. Food may  be the reason they come out. Sight sound smell will create a palette that will enlighten the senses.  They now what they want when they go out. They know what they eat. foodies today love new plates with food they understand. From grilled salmon to Kobe steak. A foodie enjoys the  creative passion chefs may show. 

As i grow into a Chef /Restaurant-er, foodie. these  new bold trendy hip modern places are here to stay. Yes there will always be mom and pops stores diner drives and dives. Theses place will be influenced by the new wave of design on how u create a plate. In this new area of diners were pizza is made with wheat flour home made no gluten pasta  to fusion restaurant combining one culture with another.

Restaurant of today use technology as the internet grow becomes more powerful. from websites to twitter.  Creating classes of learning to create plates at home. This is were chef become human with the foodie. We have always fell in love with the person who cooks our food from the local diner to the carryout where we get those great cheesesteaks. We go back we create a infatuation with them.We want to know there secrets
on how they  do this ? What are there recipes ? How we can create this at home? This is where restaurant have flourished adding email becoming almost friend like with the foodie adding a social network where the foodie as an actually voice and feels they are involed with them.


glykoskhymos.blogspot.com

new to this !!

hello i will be  posting very shortly   on food and  techniques of food