roots culinary

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?

Small improvements in food cost can have a surprisingly large impact on restaurant profitability. Use our free calculator to see what a 1% improvement could mean for your operation.

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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.

Sunday, October 28, 2012

IT'S BEEN A BUSY MONTH

TOO BUSY FOR BLOG POSTS . . . . . BUT HERE ARE A FEW PICS

WILD BOAR, CREAMED RICE, AUTUMN OLIVES, BIRCH MILK, BASIL, WATERMELON RADISH

THE BEGINNINGS OF OUR CHARCUTERIE PROJECTS. IT IS OFF TO A GREAT START!

HEART OF PALM, PEANUT BUTTER, COFFEE, WHEATGRASS, NEEDS WORK

OSTRICH ANDOUILLE

NEWEST MEMBER OF THE FAMILY

Wednesday, October 10, 2012

A FEW RECENT CREATIONS

AMUSE OF ROASTED TOMATO, BLACK GARLIC, STURGEON CAVIAR

POBLANO

KURI SQUASH, SHIITAKE, PEANUT BUTTER, TOMATO, RADISH, POBLANO, CARROT, SPINACH, MUSTARD, FENNEL,

Tuesday, October 2, 2012

LAST NIGHT'S AMUSE

CHEVRE, ORANGE, TARRAGON

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