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.

Saturday, December 7, 2013

WOW, IT'S BEEN A LONG TIME . . . . . .

I HAVE NOT DONE A GREAT JOB OF DOCUMENTING LATELY, SO I HAVE NOT BEEN TOO MOTIVATED TO BLOG.  I APOLOGIZE.  SO HERE GOES,

WILD GINGER LEAF




CHOCOLATE SORGHUM, SORREL, ELDER FLOWER

TRAINING SESSION

TRAINING COMPLETE

SUMMER BOAR BELLY, CALAMARI, CHERRY, PURSLANE, GARBANZOS

CAROLINA BISON, CABBAGE, PINE, WHIPPED CHARD VINEGAR

SUMMER TROUT

VIDALIA, OYSTER MUSHY, BLACK RADISH, COCOA, ZUCCHINI, HUCKLEBERRY, FENNEL ROOT, TONKA


CHARRED PINEAPPLE, WALNUT SPONGE CAKE, PINK PEPPER MERINGUE, FROZEN CHANTILLY, CHOCOLATE, DILL, BACON

DUCK, SWEET POTATO, HUCKLEBERRY, BROCOLLI, EGG YOLK,

CHICKEN GALANTINE


STAGHORN SUMAC


APPLE, FENNEL

AERATED BLUEBERRY PATE DE FRUIT

SMOKED PAPRIKA PASTA

WILD BOAR V.2

BRAISED OSTRICH NECK, EGGPLANT, SHIITAKE ORANGE GNOCCHI, MARCONA, SPRING ONION, TOMATO, BERRY

OUR MUSHROOM MAN

HEDGEHOG

THAT'S A BIC CHANTERELLE

CHANTERELLES, COCOA, BERRIES, YELLOW SQUASH, VIDALIA

CHANTERELLE IN CLUB MOSS

PRISTINE OYSTER

RATTLESNAKE PLANTAIN

PEACH PANNA COTTA, BUTTERMILK, ROSE HIP BROWN BUTTER, LEMON THYME

OSTRICH, EGGPLANT, PRESERVED MEYER LEMON PUREE(S), ONION, MARCONA

CRACKER BAKED ON A LOG

MINERALS

MINERALS V.2

CHICKEN OF THE WOOD

SWEET & SOUR RAMBO APPLE, PORK FAT JAM, BLUE CHEESE 


DUCK V. 2

BEEF TONGUE V. 2

BEEF TONGUE, APPLE, RADISH, BOK CHOY

IT WAS A BEAUTIFUL DAY OUTSIDE . . . . . & INSIDE

HEAVEN

LION'S MANE

DAHLIA, CURRY 'POLLEN', YUZU

SOUR CABBAGE, CHOCOLATE, CREME FRAICHE, HONEY, ORANGE, CHERVIL 
RABBIT BELLY, CURSHAW, SALSIFY, SESAME, LIME


PICKLED TROTTER, PINE NUT, SUNCHOKE, ARUGULA, SARSAPARILLA

WINTER TROUT

SMOKED SALMON, QUINCE CURD, BUTTERMILK, CRISPY CAPER, GROUND IVY, PINE

Monday, June 3, 2013

THIS ONE'S FOR SANTOS!

THANKS FOR THE INSPIRATION RYAN SANTOS!



RHUBARB CHEESECAKE, LOVAGE, GROUND IVY, WHITE CHOCOLATE CRUST


SPRING GARNISH


FERMENTED RAMP PUREE


RHUBARB, CHEVRE AMUSE


VA BASS




WILD BOAR BELLY, CHERRY, GARBANZO, TOASTED CORN, SAUCED WITH SPICED OYSTER CREAM


CURRY CRACKER, FERMENTED RHUBARB, PICKLED SPRING ONION, STONE CROP


ON THE FLY GLUTEN FREE DESSERT


DINNER AT HOME
HOMEMADE YOGURT, BACKYARD MOREL, ASPARAGUS, NORI


END OF THE SEASON MOREL


FIRST OF THE SEASON CHIX OF THE WOOD...20#


TROUT DISH


STONE CROP FLOWER


BACON JUST OFF THE SMOKE


CAROLINA BISON RIBEYE


LEMON MINT SHERBET, CANTALOUPE, RHUBARB, CHERVIL, WILD GINGER


VINEGAR TO BE


FIRST GALANTINE I HAVE MADE SINCE 2005. . . COOKING IN VEAL STOCK


LAST NIGHT'S CHARCUTERIE BOARD . . . . DUCK RILLETTE, LAMB SALAMI, OSTRICH TERRINE, BRESAOLA

Saturday, April 20, 2013

THE RECENT PAST


CURED OSTRICH HEART, PRETZEL, PARMESAN RIND, GEORGIA OLIVE OIL, SALAD BURNETTE 


CHEF WILL


HOLY ARUGULA


MY MICRO PRODUCER


SOME CRAZY FUNGUS IN MY BACKYARD.  HAVEN'T RESEARCHED YET . . . . 


MY ROCK TRIPE GARDEN


HAZELNUT, BASIL SEEDS, KALE FLOWERS, SALMON ROE


MY NEW KNIFE FROM TRAVIS @ WEIGE KNIVES IN AUSTIN, TX


ROCKY POINT STRAWBERRIES, COCONUT, PETITE OPAL BASIL, GEORGIA OLIVE OIL, GROUND IVY, BLACK PEPPER


VA LAMB 


SYD & MAX ON OUR DAY OFF


COOK IT RAW EXCERPT


RAMPS BEHIND MY HOUSE


TROUT LILY


SHAGGY HICKORY


TRILLIUM