Our former Cafe Society intern just decided to chuck college in favor of a real education: as a sous chef. In Under Fire, he chronicles his daily trials and tribulations in the kitchen. I recently wrote about how I’ve started the transition from being a pantry guy making salads and…
Our former Cafe Society intern just decided to chuck college in favor of a real education: as a sous chef. In Under Fire, he chronicles his daily trials and tribulations in the kitchen. What is a sous chef, anyway? The job can look like it’s one short step from the…
Our former Cafe Society intern just decided to chuck college in favor of a real education: as a sous chef. In Under Fire, he chronicles his daily trials and tribulations in the kitchen. Stir the sugar. There’s the secret key to making caramel. That’s it. No advanced degree in rocket…
Our former Cafe Society intern just decided to chuck college in favor of a real education: as a sous chef. In Under Fire, he chronicles his daily trials and tribulations in the kitchen. If tiny beads of fat begin to dawn on the surface of a Hollandaise, I know the…
Our former Cafe Society intern just decided to chuck college in favor of a real education: as a sous chef. In Under Fire, he chronicles his daily trials and tribulations in the kitchen. Chef took off early last night, leaving the show to me — and miraculously, I did not…
Our former Cafe Society intern just decided to chuck college in favor of a real education: as a sous chef. In Under Fire, he chronicles his daily trials and tribulations in the kitchen. There are few parallels between writing and cooking. Both involve creativity and dedication, but the similarities pretty…
Our former Cafe Society intern just decided to chuck college in favor of a real education: as a sous chef. In Under Fire, he chronicles his daily trials and tribulations in the kitchen. This is a story about how a dish makes it from my mangled mind onto the plate…
Our former Cafe Society intern just decided to chuck college in favor of a real education: as a sous chef. In Under Fire, he chronicles his daily trials and tribulations in the kitchen. THREE DAY WEEKEND!!! WOOOO!!! While I’m not in school anymore, I still will take the liberty of…
Our former Cafe Society intern just decided to chuck college in favor of a real education: as a sous chef. In Under Fire, he chronicles his daily trials and tribulations in the kitchen. Saturday was the day of reckoning — but fortunately, no lives were lost. It was a long…
For a workplace that’s notoriously hectic, it’s funny how little you feel you sometimes get done. In three hours I made tapenade and picked beet greens. We have a whole menu, and that’s all I manage to do? Well, it takes a while to pit approximately 73,000 Pincholine olives. Pitting…
¿Ya punchas? No vato. No hoy. Yeah, it’s different not actually clocking into work. Not counting hours is both a little nerve racking and suspiciously liberating. You kinda just focus on tasks, and time just disappears; it’s over when the last mop is wrung out. But how I do or…
Oh! The great culinary gods have bestowed upon me the most exciting of jobs to start my quest to sous chef stardom: inventory! I have seen many others do inventory, but I’ve never done it myself. But nothing captures the glory of a restaurant kitchen like counting how many boxes…
The decision went like this: “Okay, head to class now, or… ” I glance over at the simmering basil syrup in the works, and the strawberries blending in the robo-coupe …”just stay here.” “Here” was the kitchen, and “class” was college. And finally, I decided to stay “here,” because it…
…stop staring at that spreadsheet; everyone knows you’re not paying attention, anyway. Instead, I’ve got something upon which you can really feast your eyes. But fair warning, if you’re even slightly hungry, this is going to be painful.I’m talking pure, unctuous food porn. The type that makes Food and Wine…
Sometimes hitting a ball with a stick is just hitting a ball with a stick; sometimes it is more. On Sunday, August 23, the Lake Valley Golf Club (located at 4400 Lake Valley Drive in Longmont) is hosting the Danan Schufman Open, a benefit for The Danan Schufman Fund. Schufman…
In 1999, the Colorado Department of Agriculture introduced the Colorado Proud Program, an initiative focused on furthering local products. It’s rare that a government program is way ahead of the curve (especially when it applies to food), but that’s exactly what this program was. Colorado Proud had three goals when…
Why am I here? I’m squeezed into a booth, my eyes reduced to bloodshot slits staring into the middle of nowhere. I can’t be here for the food or the atmosphere. I have no real connection with the place and don’t especially care about its history, so I’m not here…
Based on the picture above, you’re probably thinking, “This week’s Market Report is fruiter than Lloyd on Entourage.” And you would be absolutely correct!After a quick sweep of the Boulder Farmer’s Market, I found four fruits for sale, three of which I bought (the other being apricots). I figured I’d…
After a few weeks away, I returned to the Boulder Farmers’ Market this past Saturday. It looked like a template for any respectable supermarket’s produce section: loads of kale, turnips, radishes, lettuces, garlic, green garlic, garlic scapes, assorted onions, tomatoes, peppers, bok choy and, oh yeah, peaches. And that’s just…
Take solace in the present folks, because tomorrow is the day you’ll stop eating like you did yesterday. That is, of course, if you go and see the documentary Food Inc. The film opens in Colorado tomorrow at the Landmark Chez Artiste, located at 2800 South Colorado Boulevard. I recently…
The town’s recent Top Chef contestants have been very in demand in this celebrity-starved city, and tonight, Melissa Harrison (formerly of Centro, now of Happy Noodle House) will join with L.A. Top Chef contender Alex Eusebio (a Denver native who worked at Aix and Cuba Cuba) to take on fellow…
Since I found myself in Littleton Friday night, I decided to substitute a trip to the Southwest Plaza’s farmers’ market, at Wadsworth and Bowles, for my regular Saturday morning visit to the Boulder Farmer’s Market. Big mistake.If you bill yourself as a farmers’ market, more than 25 percent of the…
