Since culinary school, I have been keeping a notebook, many notebooks at this point, of recipes and combinations that I found useful. If you were to look at my notebooks you would know that you reached a particularly successful recipe by the appearance of the page. If the page had side notes or indiscriminate food stains all over, then you will know that page was referenced often. As a young chef, I was very possessive of my notebook; never leaving it unattended. Nowadays, I am happy to share the contents…I usually have to translate it though.
Up until this blog, this is as close to a diary that I have every been. The pictures below are from a menu brainstorming session most likely while sitting at the bar after service. Those times, after service when the area chefs would get together to talk shop and mix it up with whoever was left in the bar, were always very special to me. Regardless of rank or pedigree, everyone was equal.
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