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

What Is 1% Worth to Your Restaurant?

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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.

Wednesday, January 19, 2022

LAST WEEKS WORK OUTS

 WEDNESDAY JANUARY 12

CLEAN & PRESS - 75#  4X10

SHOULDER SHRUGS - 40# DUMB BELLS EA HAND 4X10

DUMBELL PULL OVER - 40# 4X10

REVERSE DUMBBELL FLY - 15# 4X10


THURSDAY JANUARY 13

300 PUSH UPS


FRIDAY JANUARY 14

REST DAY


SATURDAY JANUARY 15

JUMP ROPE 5 MINUTES

1/2 CURLS USING THE BAR 2X10 50#, 2X10 60#

DUMBBELL CURLS - 20# 4X10

HAMMER CURLS - 25# 4X10, 2 SETS FRONT, 2 SETS WIDE

TRICEP PRESS - 40# 4X10


SUNDAY JANUARY 16

NIGHT HIKE IN THE SNOW STORM UP TO THE TOP OF BARNHILL MOUNTAIN

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