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.

Monday, January 3, 2022

PUSH UPS IN THE COLD

 TONIGHT WAS A PUSH UP CHALLENGE.  I STARTED WITH 3 SETS OF 40 THEN I HAD TO SCALE BACK TO SETS OF 30, 20, AND 15 UNTIL I REACHED 250 TOTAL.  WE WILL GET 300 NEXT TIME. 


A LITTLE SNOW DECOR ON THE RACK IS ALWAYS NICE

TONIGHTS WEATHER

A SHOT OF THE SHED GYM LAST NIGHT PRE SNOW

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