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.

Tuesday, August 7, 2012

MY HIGHEST SCORE YET!


ELDERBERRY, GROUND CHERRY, AUTUMN OLIVE, OYSTER MUSHROOM, STAGHORN SUMAC



THE GARDEN IN FULL SWING

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Friday, August 3, 2012

CAULIFLOWER STALKS


CAULIFLOWER, PEACH, WINTERGREEN, COCOA, SORREL, LOVAGE
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HERE WE GO . . . .


So, as my job as sous chef of Town House concluded, I spent many a day pondering on my next move.  I sent out resumes, I read, I studied, I wrote menus, I cooked.  The first decision was one that both myself and my wife made together.  "Let's move back to Boone.  We love it there and we are tired of moving around."  "What will we do?  I don't know, but it will work out."  Shortly after our decision to move back to Boone, our previous boss from the Gamekeeper Restaurant was beginning a new project.  Catering primarily, but open to other avenues.  I presented the idea of the 'pop up' style dinners.  We got very excited for a spell and then it kind of fell to the back burner.  I never lost the dream.  Then, I'm not sure exactly how it happened, a spark turned into a flame overnight and an all-star team converged to get this project off the ground.  We are all very excited and very confident that we can offer something completely unique to the dining scene here in The High Country, focusing on local food, farmers, and artisans.  Here is the link.  Please check us out and join us when you can!  Thanks for your support!

http://www.highcountrylocalfirst.org/farm-to-table-dinners.php

   
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