I have finally decided to try my hand at becoming a culinary professional instead of being a full-time foodie. To get things moving in the right direction, I'm working at a sexy restaurant in Washington DC's U Street corridor as a line cook under Chef T. The work is hard but I must admit, I love cooking...even in the heat and madness of a professional kitchen. One of these days I will try to post a description of my usual day at the restaurant to better explain what I mean by "heat and madness". In the meantime, if you're looking for a great read, check out Bill Buford's recent book, Heat, and you'll feel like you stepped right into the kitchen at a fast paced restaurant.
The idea behind this blog is to share with you my adventures in my home kitchen and Chef T's classroom. When I'm not at work, I try to practice the new things I've learned at work or on one of the various food programs shown on cable. Instead of replicating the exact recipes, I've been trying to practice the techniques with my less than professional tools at home. Every week, I plan to update my blog with new recipes and experiments. Since most of you are far away, I hope the blog will bring you closer into my new culinary life.
I must remind you, I am not yet a chef or culinary professional. The recipes and pics I upload are a mere amateurs work so please let me know if you have any tips or feedback on my creations. I hope some of my treats inspire you to express your creativity in the kitchen and treat your palate. Thank you all for continuing to encourage me and support me in pursuit of culinary excellence!
Abrazos,
Raquel
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