teaching. learning. and the general spreading of knowledge.

being a chef requires a lot of things.  


patience.  timing.  passion. palate. skill... just to name a few.


another aspect of being a chef is learning.  i try to do something new every week at the restaurant. something i've never done before.  maybe it's a flavor combination i've been thinking about or a cooking method i've been wanting to try.  maybe even a certain vegetable i've never worked with.  either way, i think it's important to keep learning.  


in this ever changing business, it's a matter of survival.  


teaching...  when i was in high school, i remember thinking i wanted to become an art teacher.  obviously that never happened.  but in a way, i do pretty much the same thing.  i instruct on different methods.  whether it be how to properly braise a lamb shank, or how to chiffonade basil.  and everything in between.  i try to instill inspiration. 


there comes a time when, in order to help teach, you must let your student go on their own.  let them make their mistakes.  and let them learn from them.  


last week, i let my sous chef make his own special for the weekend.  with minimal guidance, he made an awesome dish.  he made his teacher proud.  and i know if/when it is my time to move on to another venture, he'll continue to make his teacher proud and do an amazing job.


here are some pictures of his dish: horseradish crusted pork tenderloin, honey port braised cabbage, dijon mash.

for the record, the special sold out.  mad props scotty!