Cleanliness!

Cleanliness! 

Cleaning, cleaning, cleaning.  A professional kitchen has to be spotless and we spend a great part of our time keeping the Kitchen clean.  

We are also obsessed with TEMPERATURE. Food must be stored handled and cooked at certain temperatures!

Cooking for our dinners is a privilege that we take very seriously. 

The photo is of Joseph a very active and hardworking Shift Leader!

Training Day!

Teaching classic culinary techniques is emphasized in the Kitchen.  

"Chef" Chris, my boss is a graduate of the Contra Costa Collage Culinary school, with no real experience or passion for cooking. 

The guy in the blue polo is Tim, a real chef who use to run the kitchen to the kitchen to the highest standards. He got a big promotion with a $70K salary so he let the kitchen go to seed.   

I hold the staff to the highest standards, assuring delicious meals for our dinners. 

Stuffed bell Pepper!

We cooked a very basic, yet delicious dinner.  

Bell Peppers stuffed with a simple filling of beef, tomato coulis and mirepoix. Topped with grated cheese.  The sauce for the pasta was olive oil, garlic and pepper flakes.  

Creativity!

The purpose of our Kitchen is more than feeding people.  We are a place to develope a work ethic.  A place to build character and develop discipline.

The Kitchen is also a place to share our God Given Creativity!  Here Chris shows us his beautiful Cake.  Chris, a culinary student, is taking a baking class.  

I can tell you first hand that EVERYTHING that Chris bakes is remarkable! 

Gratin d'aubergines et de tomates

Eggplant au gratin with tomatoes. 

We got a crate of Japanese Eggplant. We combined this with some house tomato sauce and tomatoes from our garden.  A bit of cheese and a topping of breadcrumbs. 

We are doing our best to create seasonal meals with the wonderful local produce that we recieve!

Chicken Normandy

I love Chicken Normady. This dish proved a challange.  The first, I have previously only made this for four people and I had no Hard Cider or Cavados.  

This was my adaption. 

For lunch we had great pizza with house made dough and tomato sauce. 

Short Handed Tuesday!

I have mentioned that many of the Kitchen Staff are culinary students. Well today, they had the opportunity to work for for an exclusive catering company in San Francisco.  This was a big job so I lost 2/3 of my crew!

I was given permission to serve sandwiches or pizza.  No thank you. When in dought go Creole!

Pain Perdu for breakfast. 

Red Beans and rice for lunch. 

Pollack Étouffée with Collard Greens cooked with Pork Belly. 

The Kitchen Crew did great!