Hello to the couple readers out there- It’s been quite a while since I posted. Mainly, it is because of some rather significant life changes. Over the past few months, I said goodbye to my old Sous Chef position at Cafe Flora, the restaurant I had been working at for 5 years, and embarked upon my new job opportunity, opening and running the kitchen as Executive Chef of the new Central District bar and restaurant, The Neighbor Lady.
It is every chef’s dream to be given creative domain to write a menu from scratch, purchase equipment, design a kitchen line, hire a crew, organize ordering lists and purveyors, sample products, test recipes. To start a brand new kitchen. It’s also a TON of work. It has been a delightful, exciting journey so far. I have been given such a wonderful gift to have my own professional kitchen. It has detracted some from my hobbies and endeavors of cheese making and charcuterie at home- though there will be much more to come.
We are currently working to improve our tiny apartment kitchen and have purchased an additional fridge to turn into a sausage cave. Cheese presses are made and we are able to consistently mold larger batches of cheese. And spring is finally here, which allows us more time outside to forage- nettles, fiddle head ferns, devil’s club shoots. And hopefully soon, Morel Mushrooms…
So for the few and far between that have been wondering where I’m at, there it is. Thanks for checking in!