Joined
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22 Posts
Been out of the game for years, but ive been back at it for a minute now. I still have the same question i left with many moons ago. who am i as a cook? what is my cuisine... what inspires me... idk, i really dont. my culinary program i never finished was classical french. worked in bland seafood, italian, tex mex, southern american etc. but i wouldnt say im any of these. well they are part of me, but i wouldnt want to open a resturant based off any one of those..
Mother was an indigenous taiwanese woman. her tribe was conquered and enslaved by the japs and chinese, so their cuisine is a fusion of three. I never really ate a lot of it though, she raised us as americans, my parents divorced and she died when i was young. but asian flavors were a norm for me, be it her chinese/vietnamese/korean etc friends.
before she died she remarried a country tennessee boy with german roots. who was also a 20 year cook in the navy. so we ate a lot of military service style foods. i joined the military for a short spell before getting booted for prior medicals.. anyway while i was in, ppl were like the mess hall food sucked.. i was like.. its home cooking..
Father was county kentucky boy. Liked meat and potatoes. Didnt really cook much other than meats on the grill.. he did make this killer sauerkraut ribs he learned while we lived in germany. he was a 30 yr military vet. he also married two other women after divorcing me mom. a korean lady and a mexican/murican. they brought their flavors in house from time to time, but the same story, raised their own kids to be murican.. whatever that means??
due to being a military brat, i grew up in cali, tx, carolinas, georgia, florida, west virginia, germany, south korea etc etc..
ive experienced some different flavor profiles for sure... which is a blessing, but a curse..
did you just say ill cook what i know is good and settle for that.. or did you reach for what you grew up on?? pushed unexplored territory??
I recently had a offer to lead a restaurant across town but i turned it down, because i dont feel ready to be honest. i need another 1-3 years imo and i need my cuisine - my true voice. i dont regret passing on the job, because if i stick around, the current kitchen will be mine eventually or im sure that spot will open up across town again.
i cant even pull that if i had to cook one meal crap... what would it be.. idk.. if i could eat one thing before i died what would it be... a 3 cheese totinos party pizza with extra cheese.. seriously..
maybe what actually sells locally should be my focus.. cause if im ever in charge.. making money is the goal right... just feels soulless though.. idk.. its late im working on getting... drunk.. idk even know if what i wrote made any sense.. tl;dr material im sure..
Mother was an indigenous taiwanese woman. her tribe was conquered and enslaved by the japs and chinese, so their cuisine is a fusion of three. I never really ate a lot of it though, she raised us as americans, my parents divorced and she died when i was young. but asian flavors were a norm for me, be it her chinese/vietnamese/korean etc friends.
before she died she remarried a country tennessee boy with german roots. who was also a 20 year cook in the navy. so we ate a lot of military service style foods. i joined the military for a short spell before getting booted for prior medicals.. anyway while i was in, ppl were like the mess hall food sucked.. i was like.. its home cooking..
Father was county kentucky boy. Liked meat and potatoes. Didnt really cook much other than meats on the grill.. he did make this killer sauerkraut ribs he learned while we lived in germany. he was a 30 yr military vet. he also married two other women after divorcing me mom. a korean lady and a mexican/murican. they brought their flavors in house from time to time, but the same story, raised their own kids to be murican.. whatever that means??
due to being a military brat, i grew up in cali, tx, carolinas, georgia, florida, west virginia, germany, south korea etc etc..
ive experienced some different flavor profiles for sure... which is a blessing, but a curse..
did you just say ill cook what i know is good and settle for that.. or did you reach for what you grew up on?? pushed unexplored territory??
I recently had a offer to lead a restaurant across town but i turned it down, because i dont feel ready to be honest. i need another 1-3 years imo and i need my cuisine - my true voice. i dont regret passing on the job, because if i stick around, the current kitchen will be mine eventually or im sure that spot will open up across town again.
i cant even pull that if i had to cook one meal crap... what would it be.. idk.. if i could eat one thing before i died what would it be... a 3 cheese totinos party pizza with extra cheese.. seriously..
maybe what actually sells locally should be my focus.. cause if im ever in charge.. making money is the goal right... just feels soulless though.. idk.. its late im working on getting... drunk.. idk even know if what i wrote made any sense.. tl;dr material im sure..
