Hey there remember me? Yup I am the guy that used to write this blog oh so diligently since 2005. I am the guy that once wrote a blog post every single day for a year. I am they guy that now wonders why I dont take the time anymore when it is something I enjoy and love so much. Being busy is no excuse, I love to be busy and in fact it is this blog that got me to the busy I am today. I have so much to be happy for and I am happy for it. Truth of the matter is I have not been cooking so much for myself and it is this cooking for myself and for contests that I would typically blog about so since that isnt happening I am now going to try to start a once a week blog post; if the once a week thing works out then I will increase it to twice a week, lets go easy here.
Since September of 2010 or so I have been the Executive Chef of two prestigious catering companies in New York City, this has been something I have worked towards for years and every single day I count my blessings that I am living my dream. Its true that if you keep your eye on the prize it will become yours. Now in this position I need to come up with new and tasty treats to serve our hungry clients and one of these treats is my twist on a classic - roasted butternut squash soup. I cant tell you what I put in it since it is so simple you could easily run away with my secret but I will tell you it has butter and to finish it off I use a little creme fraiche and a huckleberry puree - it is vegetarian but definitely not vegan.
Another part of my job is a weekly lunch that I make for a 60 member womens association and I have to say that this is one of the most rewarding and challenging aspects of what I have to do - I love making these women happy since for most of them this is the highlight of their week and not that it matters but the median age is about 75. One week I served them glazed carrots and Moroccan meatballs, I can safely and confidently tell you that this is a step up from their normal meatloaf.
The ladies also a get a nice dessert. The reason I like this part of my job so much is that each week I need to make a salad, an entree and a dessert and I treat this with all the creative energy that I can muster.
Then I get home and make myself some braised octopus - gotta feed the big sugar machine!