Entry 001: The Journey Begins...

For me, Food has always been a passion of mine, bit over the years i have left the kitchen, but it seems the path of my life has brought me back to the kitchen so i have decided to try this format and start sharing my experiences from the broken sauces and collapsed souffle's to fantastic successes. why? why not? for those lucky folks that read it they are going to get some really nice recipes and shaggy dog story's.

So, for my reentry into the culinary world I made fond de poulet (chicken stock) simmered for over 4 hours with a sweet mirepoix (Onions Carrots and Celery) and a load of garlic and three skinless boneless chicken breasts. with the addition of more carrots potatoes and a bit more onion, the resulting soup rocked!

(though I really need to chop my mirepoix much finer if I'm going to saute it properly)

I have come to the realization that I love to cook, and my passion for food is reawakening having been beaten over the head for the last few weeks it finally sink in through my thick skull that yes, this is what I need to do for "Everyone needs to eat!" yes?
cooking runs in my veins, my great grandfather was a chef and ran a restaurant in Michigan I grew up watching Julia Child On TV and spent a lot of time in the kitchen for my mother was very culinarily adventurous. I excelled in cooking classes in school,  and did some  prep work in a few local steak houses, why I didn't continue on with it I have no idea, but no matter. however I wound up here,  the road of life has lead me back to the kitchen and  now it is time to let my passion for food fly free.

It is said we reinvent ourselves every 7 years, well this year I am going to be 50 and I think it's time to become a proper Chef, it felt really Good to be back.

--Chef Rick

coming up: Garlic Confit!