Here we are again, that awkward time of year where it seems like everyone is in a jolly mood and feeling festive and, if you’re anything like me, you’re simply hate the fucking holidaze. I’m here to tell you, there’s nothing wrong with it and anyone who takes an issue …
This is one of those holiday traditions that I’ve always heard of, yet never had the chance to try or make myself until an event recently. Turns out that it’s as tasty as it sounds and really isn’t hard to make though I will say, some of the spices can …
So for some reason, people seem to come to me for advice despite the fact that I’m a world-class fuck-up. When they do, I publish it here. If you have any questions, feel free to send me a message on the Facebook page. Dear Culinary Anarchy, Should I smoke weed? …
So I just read this tear jerking article by some Chef talking about how the game is over for the industry and we’re all more or less fucked. Now, maybe some of you feel this way and those feelings are valid but I’m also here to tell you that it’s …
In the words of the great Bob Ross, this was a happy accident that more or less just happened due to a variety of factors. I won’t go into details other than to say that this goes really well on a holiday platter but, I’ll be perfectly honest, it looks …
Well this, even by my standards has been a fucked up year. Now, it’s one thing when shit’s hitting in my world but it’s a whole other beast when just about everyone of you has been impacted by this madness. Never could I have imagined our industry being in this …
Sadly, due to a few idiots, I have to preface the following by stating that I hate these neo-nazi proud boogaloo bitchs or whatever the fuck they’re calling themself this week. I’m all about love and equality for all regardless of color, faith, or any of that other bullshit narrow-minded …
I wasn’t there in person, the story was told to me years ago by another cook outside while getting high on cheap weed after a long night in the Kitchen where the stress had almost reached the tipping point. We’ve all seen it, it’s one of those situations that we …
We work hard for our money and sadly, most restaurant owners are more than willing to pay the bare minimum while expecting top performance. Rarely will they ever recognize awesome and compensate talent without proper motivation. Want a raise? You gotta take matters into your own hands and make it …
So you can cook? How does that apply to daily life? Well the fact of the matter is that a lot of the skills we develop in the Kitchen are easily transferable. By far the most important is the concept of Mise En Place. It’s Kitchen French for “Have your …
