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In the Weeds: March 2009

http://savorytosweet.blogspot.com/2009_03_01_archive.html

After two months of searching for employment in the Windy City, I finally landed at The Ritz-Carlton. Now, as owner and chef of my own catering company, Savory to Sweet, I'm here to reflect on my days as a cook in the Garde Manger department as well as share my secrets, dilemas, success and growth as a caterer. Monday, March 16, 2009. Fresh Pasta with Baby Artichokes. My clients' exit was also the exit for Idylwilde Farms. This is where I would find my inspiration. Prepping artichokes may sound scary and...

savorytosweet.blogspot.com

In the Weeds: March 2006

http://savorytosweet.blogspot.com/2006_03_01_archive.html

After two months of searching for employment in the Windy City, I finally landed at The Ritz-Carlton. Now, as owner and chef of my own catering company, Savory to Sweet, I'm here to reflect on my days as a cook in the Garde Manger department as well as share my secrets, dilemas, success and growth as a caterer. Tuesday, March 28, 2006. Geja's: Not so sexy or romantic to us. Was there still another course coming our way? Subscribe to: Posts (Atom). Subscribe To In the Weeds. View my complete profile.

savorytosweet.blogspot.com

In the Weeds: Comfort in Cayman

http://savorytosweet.blogspot.com/2009/02/comfort-in-cayman.html

After two months of searching for employment in the Windy City, I finally landed at The Ritz-Carlton. Now, as owner and chef of my own catering company, Savory to Sweet, I'm here to reflect on my days as a cook in the Garde Manger department as well as share my secrets, dilemas, success and growth as a caterer. Thursday, February 05, 2009. Turtle, grouper, mahi. On the first dish. It was on one of the local menus, but isn't Cayman- esque. Roasted Tomatoes, and Spinach. A good dish after all the seafood.

savorytosweet.blogspot.com

In the Weeds: January 2006

http://savorytosweet.blogspot.com/2006_01_01_archive.html

After two months of searching for employment in the Windy City, I finally landed at The Ritz-Carlton. Now, as owner and chef of my own catering company, Savory to Sweet, I'm here to reflect on my days as a cook in the Garde Manger department as well as share my secrets, dilemas, success and growth as a caterer. Saturday, January 21, 2006. The school offers about 50 small interview rooms that are all utterly bland, yet acutely intimidating. Part of my responsibility is to set up the rooms at the end o...

savorytosweet.blogspot.com

In the Weeds: February 2009

http://savorytosweet.blogspot.com/2009_02_01_archive.html

After two months of searching for employment in the Windy City, I finally landed at The Ritz-Carlton. Now, as owner and chef of my own catering company, Savory to Sweet, I'm here to reflect on my days as a cook in the Garde Manger department as well as share my secrets, dilemas, success and growth as a caterer. Tuesday, February 24, 2009. Brisket Chili with Ancho Peppers and Butternut Squash. The kitchen soon smells of the sweet cinnamon and cumin, with a slight nose burn that reminded me of the ancho pe...

savorytosweet.blogspot.com

In the Weeds: November 2008

http://savorytosweet.blogspot.com/2008_11_01_archive.html

After two months of searching for employment in the Windy City, I finally landed at The Ritz-Carlton. Now, as owner and chef of my own catering company, Savory to Sweet, I'm here to reflect on my days as a cook in the Garde Manger department as well as share my secrets, dilemas, success and growth as a caterer. Tuesday, November 25, 2008. Reflections on Finding Culinary Work in Chicago. 8220;Just have a seat. One of our Sous chefs will be right with you,” she said. But had a sweet face with short brown h...

savorytosweet.blogspot.com

In the Weeds: December 2008

http://savorytosweet.blogspot.com/2008_12_01_archive.html

After two months of searching for employment in the Windy City, I finally landed at The Ritz-Carlton. Now, as owner and chef of my own catering company, Savory to Sweet, I'm here to reflect on my days as a cook in the Garde Manger department as well as share my secrets, dilemas, success and growth as a caterer. Wednesday, December 31, 2008. Fresh snow, fresh tracks, fresh start. In addition, I'm going to make crab cakes with a horseradish aioli. Shallots, parsley, crab, salt, pepper, mayo, dijon, and...