After wrapping up service at a local upscale casual restaurant last night the chef gifted me this bottle of bubbles as a thank you. I was invited to guest chef and co-create the menu for the NYE dinner. Such a flattering offer, and in doing so I made some new friends. Ones that I certainly see myself working with again in the future.
It was nice being back in the kitchen again. Baltimore city is currently in their second shutdown of restaurants unfortunately. However the silver lining has been amazing. Holidays off and more time with family, plus new acquaintances.
The 2 knives I used the past three days are a carbon Kamon and a stainless Newhams gyuto. I packed very light as I wasn’t sure what exactly I would be working with in regards to space and staff. I brought nothing else, no spoons, peeler etc. Turned out all I needed were sharp knives and a champagne flute!
It was nice being back in the kitchen again. Baltimore city is currently in their second shutdown of restaurants unfortunately. However the silver lining has been amazing. Holidays off and more time with family, plus new acquaintances.
The 2 knives I used the past three days are a carbon Kamon and a stainless Newhams gyuto. I packed very light as I wasn’t sure what exactly I would be working with in regards to space and staff. I brought nothing else, no spoons, peeler etc. Turned out all I needed were sharp knives and a champagne flute!