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.

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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.

Tuesday, January 21, 2014

INDIE CHEFS WEEK 2014

CREAM OF FERMENTED WHEAT, PRESERVED MEYER LEMON, FERMENTED MTN TROUT, SPROUTED WHEATBERRIES, GEORGIA OLIVE OIL

MY SATURDAY DISH FOR INDIE CHEFS WEEK

SWEET POTATOES, CREME FRAICHE, BLACK PEPPER CHOCOLATE, SOUR CABBAGE, GROUND IVY, COCOA, YOGURT

MY FRIDAY DISH FOR INDIE CHEFS WEEK



HOME BASE OF CHEF NED ELLIOT

FRIDAY NIGHT LINEUP.  DARREN PALACE OF RED HOOK WINERY IN BROOKLYN DISCUSSING PAIRINGS.

BEAUTIFUL BEET DISH BY CHEF NICHOLAS WILKINS 

CHEF ADAM KAPLAN AND CHEF ANTHONY FUSCO

CHEF DAVID BARZELAY AND CHEF CRAIG THORNTON



RABBIT DISH BY CRAIG THORNTON

SATURDAY NIGHT LINEUP

JAMES MARK COOKING IT UP IN THE PARKING LOT SATURDAY NIGHT OF ICW

COURSE ? OF 25 SATURDAY NIGHT

DAVID BARZELAY FEEDING HIS HOMEMADE BUTTER TO BJ SMITH OF SMOKE HOUSE 21 IN PORTLAND, OR

TOO MANY CHEFS

WOLVESMOUTH SATURDAY PLATE UP OF TANGERINE, SESAME, PISTACHIO, YOGURT

WOLVESMOUTH WAS HERE

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1 comment:

  1. UnknownJanuary 22, 2014 at 6:59 AM

    The trout dish looks amazing! Looks like Texas was a great time as well!

    ReplyDelete

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