A Time & Place In Appalachia Living

Food is only part of the story. Here you will 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 from Michelin to mom & pops and is still learning every day.

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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