![]() When I opened up the bag of BTSS, oh my god.the smell that came out of that bag was pure ecstasy! I mean, I just can't even describe it. I knew I couldn't just use it on anything, but I finally figured it was time to use it on these gorgeous scallops I picked up. The one I was really excited to use was the Black Truffle Sea Salt. I received a bunch of amazing salts and spices from them. So a few weeks ago I was talking about a website called My Spice Sage. I kept on trying to remind myself to take pictures, but I did miss a few of the courses, but I'll go through each course and talk about it! I was told by most of the guests that I need to open my own restaurant, one guy starred me dead in the eye and said I was one of the best chefs in the area (Which I would definitely argue against), I got asked if I was available to hire as a private chef, on and on.I just felt so good about where I am at in my culinary life after this dinner. Then the best part of the evening was talking to the guests afterward and asking them what they thought because I wanted honest and thoughtful feedback. Everything went smoothly, I knew the answer to everything, and at the end of the meal I felt proud of what I put out on the table. I honestly can admit, I have never felt so confident and relaxed in a kitchen environment. I went through each course in my head, thought about every movement involved, every step, in order to get a beautiful and delicious dish in front of the guest. Right before the dinner started, I remember reading in Ruhlman's Twenty one thing that really stuck with me, something so simple.Think. Planning began and I put together a menu that I felt was solid, delicious, and executable. ![]() I felt like I had grew in culinary knowledge and skill the past year, but I wanted to validate those feelings. So, when I got the email for the event this year, I took it as a challenge to do better. It was a combination of lack of experience, planning a menu that wasn't ideal for the space (or lack there of), and just overall more than I could chew.no pun intended. Last year, I took my first crack at being the Head Chef for the event and have to admit wasn't happy with the meal I put out. Every year the CEO of the Boal Mansion, Christoper Lee, hosts a dinner for the patrons of the museum. Since Thursday, I have been shopping, prepping, and executing an 8 course grand dinner for the Boal Mansion in Boalsburg, Pennsylvania. My absenteeism wasn't in vain though, I swear. I should also mention that the City of Chicago has jumped way up on my list of favorite cities and I cannot wait to go back! Even though I am completely dead, it was an absolutely amazing weekend where I got to meet a lot of great people and build my ever growing network of amazing contacts. I should also mention that even in the midst of the hectic schedule, I managed to watch the second overtime of the Pens/Sens game in some Mexican dive bar, dressed to the nine's in my suit and tie (That's a real fan!). All of these events I should say was done in mostly a suit and tie. The trip involved a full 24 hours of driving, attending the actual show, tour of the Grand Lux Cafe, tour of Ritz Carlton Four Seasons (Don't ask me why Ritz Carlton is in the name), tour of Hyatt Regency, Dinner at Fed 451, Penn State Alumni Cocktail Hour, and trying to somewhat see the city of Chicago. I went to Chicago for a few days to attend the National Restaurant Association Conference as a Penn State Representative.
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