tag:blogger.com,1999:blog-7813152095104380747.comments2014-05-08T13:05:25.409-04:00Chef Momentum...cook for lifehttp://www.blogger.com/profile/18010018433393948248noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-7813152095104380747.post-64119703821035080502013-04-10T12:07:14.972-04:002013-04-10T12:07:14.972-04:00Wow!I am inspired ... thank you for sharing!Wow!I am inspired ... thank you for sharing!laurier14noreply@blogger.comtag:blogger.com,1999:blog-7813152095104380747.post-15029150521204765952012-07-26T23:15:28.582-04:002012-07-26T23:15:28.582-04:00Heartwarming. May your adventures continue to bri...Heartwarming. May your adventures continue to bring you long lasting memories and friendships that never simmer down. After all, the magic does happen in the kitchen! xo<br />JillAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7813152095104380747.post-32886680046449379182012-05-23T02:24:35.948-04:002012-05-23T02:24:35.948-04:00Courage. An amazing word with so many conceptions ...Courage. An amazing word with so many conceptions and misconceptions of what that word means. We can break it down to the middle English or French (heart, or more at heart). It takes many shapes, forms, functions, but the base, the origin, for me, says all it has to. More at heart.. The one's that take the chances, successful or otherwise, have that. In the kitchen, facing life's challenges head on, or by simply taking no action at all to sit on their hands knowing that anything that is tried would be vain to wait patiently for the outcome..cjcarter72https://www.blogger.com/profile/08742018390355236226noreply@blogger.comtag:blogger.com,1999:blog-7813152095104380747.post-53794339726937561082012-05-17T01:30:40.247-04:002012-05-17T01:30:40.247-04:00Again. Another thought provoking and otherwise tru...Again. Another thought provoking and otherwise true to the nature of what being "of service" is.. And having a code of ethics in our chosen profession is one of the things most overlooked.. From respect of the ingredients, like having a sharp enough knife NOT to bruise the field greens being cut, to the respect given to the self and to those we are truly in service of.. Ego should be smashed, to the extent that we are all on the same boat on the same journey. Some longer than others. Some detoured. Some never make it. But true devotion to the craft. And honor will always prevail over the ego, if you're aware enough to allow it.cjcarter72https://www.blogger.com/profile/08742018390355236226noreply@blogger.comtag:blogger.com,1999:blog-7813152095104380747.post-34589352372471699772012-03-06T01:58:04.307-05:002012-03-06T01:58:04.307-05:00I blame the devaluation of our art, our profession...I blame the devaluation of our art, our profession, our craft due to the idea that anyone with a television and access to cable, or a Rachel Ray cookbook, can do that we do. Yes, you can learn a few recipes and feed your family with such media. But, in the setting of the subject matter that the blog has been written. There is far more to it than just "cooking". We as industry professionals, must follow a code of moral and deeply rooted philosopical ideas that have been passed down through generations and separate arts. The idea that we MUST be of service to someone other than ourselves, is unfortunately, becoming a bygone way of thinking. I am proud to feel that I am connected to a group of "old school" thinkers. Values, standards, and the honor to be of service to someone other than myself. The new wave of cooks coming out of school have little or no knowledge of such things. From my estimate and observation, they lack honor. They lack respect. They lack the discipline. Can they be taught, yes. Are they willing to learn. That's a case by case basis. Most are driven by the siren's song of "Top Chef" and "Chopped", rather than respect for the ingredients, the technique, the giants that have come before them. They emulate, yes, but without the foundation of previous mentioned qualities. All may be lost. Keep posting, keep pushing, and keep the history and honor at the forefront of what we do. Then, some, the one's who will listen, and be taught will benefit.. I know that I have.. Only because I was able to put my ego and selfish needs aside. Until then. MacDonalds is always hiring. .cjcarter72https://www.blogger.com/profile/08742018390355236226noreply@blogger.comtag:blogger.com,1999:blog-7813152095104380747.post-72950561454364784932012-03-05T01:24:03.425-05:002012-03-05T01:24:03.425-05:00Houston would love to have ya! This sounds fantast...Houston would love to have ya! This sounds fantastic.John Mnoreply@blogger.comtag:blogger.com,1999:blog-7813152095104380747.post-71828098593444981342012-02-29T03:14:45.245-05:002012-02-29T03:14:45.245-05:00Corn smut and roasted root veg... Man I remember t...Corn smut and roasted root veg... Man I remember those days.. HA! A little polenta... Add an airline (minus the arm burn)... And some jus.. And you have yourself a damned fine plate 'o food!cjcarter72https://www.blogger.com/profile/08742018390355236226noreply@blogger.comtag:blogger.com,1999:blog-7813152095104380747.post-15563510284980657552012-02-22T14:05:50.099-05:002012-02-22T14:05:50.099-05:00Love you too, brother! Look forward to playing in...Love you too, brother! Look forward to playing in God's kitchen again sometime!...cook for lifehttps://www.blogger.com/profile/18010018433393948248noreply@blogger.comtag:blogger.com,1999:blog-7813152095104380747.post-5889432778566949292012-02-21T23:11:11.437-05:002012-02-21T23:11:11.437-05:00The menu... The execution... The ingredients... Al...The menu... The execution... The ingredients... All above named in the menu are classic to those of us lucky enough to have been born in the south. Yet, lucky enough to travel elsewhere to build a repitoire of techniques elevating said "comfort food" into a swirling overture playing on the palate like a string section with the horn parts and percussion building into a complete orchestral movement. The visceral thought about the food is one of home and youth. I wax nostagiac.. And melodramatic. Yet, would have liked to see buttermilk and tobasco soaked frenched out onion strings coated in rice flour and fried somewhere in there.. But that's MY heritage coming through. Have a blast cooking the menu. Play "God's Kitchen" mix on the iPod. And think of friends far away that continue the work and continue to push through the mire of corporate kitchens to have insurance for themselves and their year old, knowing that the time will come for art again. For music again, and for love of the food as just that. The love of food.cjcarter72https://www.blogger.com/profile/08742018390355236226noreply@blogger.comtag:blogger.com,1999:blog-7813152095104380747.post-27421336074478888492012-02-10T21:33:11.621-05:002012-02-10T21:33:11.621-05:00I can do this in Houston if there is enough intere...I can do this in Houston if there is enough interest...right now I'm in NYC and planning to start some action up here:) Huitlacoche is DA BOMB! Good call!<br />Let me know if you know of anyone who wants to sponsor a dinner down there and we'll work out the deets. Ciao!...cook for lifehttps://www.blogger.com/profile/18010018433393948248noreply@blogger.comtag:blogger.com,1999:blog-7813152095104380747.post-58547758158739945402012-02-07T11:47:45.972-05:002012-02-07T11:47:45.972-05:00Are you going to do this in Houston? My special r...Are you going to do this in Houston? My special request would be anything containing Huitlacoche.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7813152095104380747.post-29730548681280239032012-01-29T14:17:08.118-05:002012-01-29T14:17:08.118-05:00Loved your work at Yelapa, the best restaurant in ...Loved your work at Yelapa, the best restaurant in Houston during its time imho. Best of luck in NYC, chef!John Mnoreply@blogger.comtag:blogger.com,1999:blog-7813152095104380747.post-902200956776601412012-01-27T23:05:44.434-05:002012-01-27T23:05:44.434-05:00Thank you for sharing your Life's work, it is ...Thank you for sharing your Life's work, it is an Honour to see your growth thru food.I am sure your Grandmother is all smiles from above.<br />Is that Jean Georges fish dish on the cover of his cook book? I heard You cooked and plated that dish for the book.What were you doing in China? <br /><br />Watching Dreams come True.LCALCAnoreply@blogger.com