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.

Calculate Your Opportunity →

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, 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

Monday, March 25, 2013

SWEET!

BANANA, CLOVE, CARAMEL, COCONUT, BUTTERMILK, PEANUT, FENNEL SEED

TANGERINE, PINE, THAI LONG, BLACK SALT

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