It's arrived (for the most part) and ooo is it ever sexy!

We got in two new fryers last week, and our ten burner stove this week.  Oh my oh my, they're so pretty.  I'm going to have to set up some more photos very soon, our whole line looks different.  We even have a new pass.

I deeply apologize for the lack of updates lately, I've fallen into that all too familiar pattern of work and sleep...
I promise I will rectify this as soon as I can.

*squees giddily like a lil schoolgirl*

This year we're getting a complete overhaul on our line!  I'm so happy, like you have no idea how happy.  Today my new pass came in...double heat lamps!!!!  I can plate more than 5 at a time, finally!

Tonight we tested our new pass to a small degree, we had a plated function of 20, another of 45, and ladies night all at the same time.  We could get three rows of plates going and keep them all hot.

Life is looking up.

I promise I will post pictures soon.

Passion

Good day Ladies and Gents!
Another day has arrived and with it, a question "What is passion?"
Passion is many things to many people.  To a cook it can be that thing that drives you through late nights and early mornings, pushes you through the pain, gets you through long hours, lets you work hard and play harder.

Passion is the mother of invention, that which causes you to aspire to reach new heights, and strive for excellence no matter how much you have been overwhelmed.

This passion can be found in many fields, not just this one.  But I have found that passion makes it so much better.  Yeah, I've had days where my alarm goes off at 6am and the last thing I want to do is leave my warm bed and go cook breakfast, but I go do it anyway.  Cooking is becoming my zen, my happy place, if you will, and even if I get stressed, I love it here.

I keep pushing through and trying to learn more, and I'm starting to feel more confident with this job.  As a result, I am being given more responsibilities.

I'm doing more on breakfast, like eggs and meat, instead of just toast, expediting and plating.

I hope this year to push myself to be able to handle the line on my own or at the very least, with a little assistance.

This year promises to be an interesting one.  And I can't wait.

A New Season

Hallo folks,
Adeptus here with a quick update.
An early spring and a new season are upon us and we managed to open an astounding eight weeks earlier than last year!  Woooo hooo!  So I'm back and have great plans to continue the bloggy goodness this season.  I'm also in the process of possibly developing a podcast which will interview local cooks to see what they feel about the industry, what kind of food they like, and their personal styles.  I promise to keep you all posted on that project.
The season's been starting off slowly, and we've only had a few small functions of late, nothing I've gotten pictures of yet, but I promise that as we start ramping up, I will start posting pics again.
I'm finding I'm more comfortable in this field now, and am able to take on more tasks than last year.  As I become more comfortable, I am more confident as well.
Here's hoping for an awesome season!

And now, a very special post from Adeptus

 Hallo there!
Off-season tour of my kitchen.

**Edit:  Chef corrected me afterwards, apparently it's actually a low-heat dishwasher, but even so, wow does that thing ever put out a lot of heat.**

Hey folks,
Sorry for the lack of updates a while, life kinda got in the way.  At present we are winding down for the season, so I'm not sure how many posts there will be this year.  I'm planning on cooking, if only at home, over the winter, and so I hope to continue posting musings and things I've learned during that time.  They may be few and far between, but I will still try to update.
So I hope everyone has a good winter, and I hope to see you all in the spring.

Canapés, Rainstorms, Format Changes and more!

First off, hello!  I'm sorry I haven't been around of late, but it's been crazy busy around here.  We have had functions almost every day, sometimes two.  But before I get into those, here's the finished product of those gnocchi I was making in my last post.

We served them in an oil based sauce, with fried spinach, plum tomatoes, basil and garnished it with provolone cheese.

We recently did food for a canapé party.  I haven't made food like this before, and was very happy to be learning some new techniques.

Red wine poached pears, atop walnut mascarpone served on a croustini.

Pulled pork croustini.

Rare sirloin with horseradish creme.

Cheese platter.

Veggie platter.

There were a few children in attendance though, and they wouldn't touch the canapés, which lead us to making them up some chicken fingers and fries.  Oh well.

*****

We've also done a few more plated functions.  Here are some highlights.

Strawberry shortcake.

Portabello mushroom caps, stuffed with crab, garnished with micro greens and a basil oil.

I've always been in awe that simple foods can look so good.  It's all in the presentation.

*****

I've also continued on grilling outdoors during tournaments, rain or shine....

I know it's hard to see in this picture, but it was pouring.  I was soaked to the skin in about 5 minutes.

*****

After the response I've received, I've been toying with the idea of turning this into a photoblog.  However, I still like the idea of being able to write articles and such for you guys.  So, I'd like to hear your suggestions.  Feel free to drop me a line at adeptusescoffier@gmail.com  

Hell, drop me a line if you just wanna say hi, even.  I like getting mail :)

We have a very busy few weeks ahead of us, so please don't be alarmed if you don't hear from me for a while, I promise I'll still be around, gathering more fun and interesting things to post for you all.