Comments on One Hungry Chef: On the Farm...

What can I say, I'm a chef for a reason. :) A...

2010-03-16T15:49:37.660+11:00

What can I say, I'm a chef for a reason. :)

Also, I work 60 hours a week, have two young children, am a child of spellcheck, and don't have an editor.

I know I make mistakes. I wouldn't blame you for doubting, but I do know how to spell minute and am actually pretty handy with an apostrophe. However, I really don't often have the time to do much proofreading, so if a typo isn't picked up by spell check, there is a good chance I'm not going to see it.

Honestly, the errors bother me too; they're embarrassing mistakes.

I'm glad you keep reading, bumps and all. :)

"20-25 minuets"? I thought this was a ty...

2010-03-16T15:18:21.455+11:00

"20-25 minuets"? I thought this was a typo, but then I saw you've done this heaps of times. Grr. You have an interesting, evocative, informative, always varying blog and I love your writing style. But dude, you can't spell for sh*t - not even cooking-related words! It's really frustrating, because it's jarring and interrupts the smooth flow of reading. Here is a very short list you should keep on hand. Sorry for posting this in comments, I can't seem to find a link to contact you. And sorry if my posting this offends you (truly, I'm not just being flippant).

Minute. Not minuet. Dining. Not dinning. "Cheep" is the sound a baby bird makes, not the opposite of expensive. "Its" is the possessive, "it's" = it is. "A chef's hat is white" (possessive, yes to apostrophe); "that chef's f*ckin angry" (chef is >> chef's); BUT "chefs are highly strung" (plural, NO apostrophe).

Yet you can spell "bicycle" and "insomniac" fine?!

Oh Murphy, we all know English teachers can't ...

2010-02-26T07:47:37.393+11:00

Oh Murphy, we all know English teachers can't sing.

(Missing you, Pat)

Wow, that's just like being an English teacher...

2010-02-25T20:58:51.421+11:00

Wow, that's just like being an English teacher.

Reading this post I am reminded by why I left Culi...

2010-01-26T04:48:00.183+11:00

Reading this post I am reminded by why I left Culinary School. My French chef used to throw away food he felt was under par. He almost broke the fingers of the boy who sat next to me with a cast iron skillet and I received a knife '5-finger fillet' style when I used too much saffron. Now I use my skills at a homeless shelter on the weekends, and I have to say...they're eating like kings.

spontaneous song is a common thread in all the kit...

2010-01-24T11:58:38.259+11:00

spontaneous song is a common thread in all the kitchens i've worked in (along w/ a common language and shorthand, of course)... different kitchens ~ and different managers in each kitchen ~ had unique songs that they'd burst in to. i credit it to how much we all have to be in tune w/ one another. line staff can read each other's minds and anticipate one another's moves ~ even when we DO want to stab each other, lol.

The best one I've heard involved: a fork, a bu...

2010-01-23T06:38:45.865+11:00

The best one I've heard involved: a fork, a burned omelet and my cousin's hand. Good times.

I agree with the sentiment, your post stirred up n...

2010-01-20T08:38:47.299+11:00

I agree with the sentiment, your post stirred up nightmarish memories of working in kitchens ... for me it was the hazing. I was the first female to step foot in an all male four star French restaurant. I believed their theme was to prove that women didn't belonged in their kitchen and although the burn scars on my wrists have faded I still recount my pride in not breaking and after many months the ridicule lessened and I like to think I paved the way for women after that.
Of course I look back fondly on those times.

Great piece. I am taken back to my days in the kit...

2010-01-20T06:59:05.864+11:00

Great piece. I am taken back to my days in the kitchen, being yelled at, pots and pans thrown around, etc. I remember it so vividly while reading your post. I'll have to try the rabbit pie, rabbit is one of my favorite meats to cook!

This is why I like your blog. I follow several co...

2010-01-20T06:39:58.235+11:00

This is why I like your blog. I follow several cooking blogs, but yours is probably my favorite because you always relate interesting stories from a chef's perspective, as opposed to just an amateur cook. And that rabbit pie looks awesome.

One of the local farmers gave my daughters a rabbi...

2010-01-20T01:38:16.962+11:00

One of the local farmers gave my daughters a rabbit as a pet, it was supposed to be his dinner, but I didn't have the heart to make it ours. I really would love to give some of your rabbit dishes a try, but unless I kill it myself... no rabbit to be found!

Those stories are terrible, I thought Gordon Ramsa...

2010-01-19T18:39:12.813+11:00

Those stories are terrible, I thought Gordon Ramsay was aggressive. x)
The pie looks great C:

oh my goodness, those stories are exactly why I ch...

2010-01-19T13:18:59.824+11:00

oh my goodness, those stories are exactly why I chose to go to restaurants and not work in them!

Wow, that sounds really scary! I once used a hotel...

2010-01-19T11:57:27.368+11:00

Wow, that sounds really scary! I once used a hotel kitchen as the setting of part of a novel... I'll have to edit!

I'll give a try to your pie once I go back to Canada!

Ah how we miss the mayhem and insanity of the kitc...

2010-01-19T10:49:57.432+11:00

Ah how we miss the mayhem and insanity of the kitchens.
A couple of things: Good thing Chefs keep their knives sharp,my name is not asshole and booze makes it all better.
Our kitchen song was Cyprus Hill's Insane in the Membrane.
We loved this posting and gave us a good laugh and a walk down memory lane.
Chance and Rois