A Time & Place In Appalachia Living

Food is only part of the story.

Here you'll find a look inside professional kitchens—the food, the people, the systems, the challenges, and the small things that can make a big difference.

Written from the perspective of a chef who has spent decades working in kitchens ranging from Michelin-starred restaurants to mom-and-pop operations, and who is still learning every day.

The kitchen is where all of these things meet—and that is what this journal is about: the work, the craft, the people, and the systems behind good food.

Explore the Journal

Four Ways Into the Kitchen

Stories, ideas, lessons and observations from a life spent working in professional kitchens.

Free Kitchen Tool

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Kitchen Operations

How the kitchen works.

Workflow, organization, food cost, inventory, preparation, communication and the systems that keep a professional kitchen moving.

Chef's Perspective

Lessons from the line.

Experiences, lessons and observations gathered through decades of working in professional kitchens.

Food & Technique

The craft of cooking.

Recipes, ingredients, techniques and the details that turn good food into memorable food.

The Barnhill Journal

Looking at kitchens differently.

Thoughts on leadership, kitchen systems, the restaurant industry and the journey toward culinary consulting.

Monday, August 13, 2012

THE DAY FINALLY CAME . . . .


HERE THEY COME


FOR A FRESH TOMATO BREAKFAST


INITIAL CLEANSING


BLEEDING


LITTLE LILY IS ALL ABOUT IT!

JEFFREY SCOTT OF HEIFER IS HELPING TIE THE RECTUM TO PREVENT CONTAMINATION.  


LOOKS LIKE SAUSAGE ALREADY!




ANOTHER DAY AT THE OFFICE FOR FARMER ANNE





THE FINAL SHAVE


CLEANING RESIDUAL HAIR




SPLIT STERNUM FOR A MORE EVEN BBQ



TODAY WAS VERY EXCITING!  I HAVE BEEN LOOKING FORWARD TO THIS ONE.  AN ASPECT OF CULINARY ARTS THAT ALL CHEFS SHOULD REALLY TRY TO EXPERIENCE.  I DID NOT SHOOT THE PIG OR SLIT THE THROAT.  CHEF TRAVIS OF SEED TO PLATE HANDLED THAT.  HOPEFULLY NEXT TIME I WILL GET THAT OPPORTUNITY.  IT WAS A FANTASTIC EXPERIENCE AND QUITE A PROCESS.  

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1 comment:

  1. UnknownAugust 13, 2012 at 9:26 PM

    Had a great day, thank you Anne Rose of Rose mtn farms for letting us harvest one of your wonderfull heritage piggies..

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