WINTER FOOD

HAD A GREAT DINNER WITH THE COOKSUNITED SUPPER CLUB TONIGHT: STEEL CUT OATS , CRISPY BRAISED DUCK LEGS , POACHED EGG AND RADICHIO.

@ THE COOKSUNITED SUPPER CLUB. "PIZZA PARTY"

THE TURKISH:A PIE WITH GROUNd lamd and wild boar sausage with mint pearl onins and currants

red sauce pie: homemade sauce from house canned heirloom tomatoes and buffala

the shroom: truffle butter pie crust with wild mushrooms and egg.

raw fish: hamachi, tuna, caviar citrus and sea beans

RABBIT FOOD

A ROASTED WINTER HEIRLOOM CARROTS SALAD WITH RED CURRANTS OLIVE PASTE BURRATA, BITTER CHOCOLATE CRUMBS AND BABY GREENS.

SEA FOOD

HOMEMADE GRANOLA,

PISTACHIOS, SLICED ALMONDS, DRIED PRUNES, WALNUT, HUNZA COJI BERRIES, PECANS,RAISANS,  HOMADE DRIED CRAMBERRIES, CASHEWS AND ORGANIC OATS.

EARTH, SEA, AND CLOUD

FEW THING I ENJOY, ONE OF THEM IS COOKING AT HOME.

THE GREATER BIG RACE IN BECOMING A COOK

there a few things in becoming a cook that most cooks these days don't actually understand. well......really, it isn't just the lack of comprehension for the profession but a lack of will, and also a lack of passion. i feel as though most cooks just have a job,and no carrier plans; there is no pursuit to be better cook there is no challenge for them or among them, only the job, there is no lifestyle, no finest, only negligence. in their worlds everything goes unnoticed. they focus too much on other people's carriers instead of their owns. IT is good to be in the know, however when you loose yourself, all is lost.
        the problem is too many is in the big race to become a CHEF that couldn't give two shits cooking and don't take enough time in being a COOK.
 I was never the best, didn't want to be in it just for the "FRENCH TERM", truthfully i wanted to know that there would always be room for improvement, never was the fastest, or the most promising cook, in fact i wanted to be just as i was. not the best, that was my rush; waking up knowing that i will give the day all hell with my two bare, sore hands and a knife my all might and then some, everything i got didn't just do it, i didn't stop there, i couldn't give it up. i had become mad,obsessed,i became an addict, I WAS A COOK.
   

     

CODE OF CUNDUCT

In appreciation to those working harder than ever to provide the best of the best of their finest products for us; cooks chefs and everyone in the industry, a simple thanks is just not enough. to all the farmers, knife makers, pans, pots and oven manufacturers, shoe, pants jacket makers, the designers, architects, to them  we owe our  best of the best of performance and care to these product every single day whether or not you are in the kitchen.

 COOKSUNITED:CODE OF CONDUCT, thriving for perfection in using and up-keeping perfect product.

most of us go about our day taking all that surrounds us for granted, letting that small thing go unnoticed as if they don't matter,but if we take the time and the same energy we put into everything else and distribute that energy evenly towards everything, truly observe all with our most absolute and undivided attention, only then the we can repay that dept.

we run all day like chickens with their heads cut off, granted, that the nature of our job(profession).

However take the time and ask the most important Q?S.

-TALK TO THE FARMERS ABOUT WHAT IS IMPORTANT TO THEM 

-STOP AND APPRECIATE THE EQUIPMENTS YOU WORK WITH

-KEEP THEM CLEAN 

- SHIT HAPPENS , THINGS BREAK BUT USE THEM 

THE PROPER WAY AND WITH CARE.

-KEEP CLEAN UNIFORMS,OR CHANGE IF

YOU HAVE TOO.

-NOTICING THE CHANGES THAT HAS TO BE MADE 

START WITH YOU

WIHT US

COOKSUNITED.

GOODBYE SUMMER

RECENTLY AT HOME.
FEW PROJECTS I HAVE BEEN WORKING ON.
CANNED HEIRLOOM TOMATOES IS A GREAT WAY TO ENJOY AMAZING SUMMER FLAVORS ANYTIME. ESPECIALLY DURING THOSE LONG AND COLD WINTER DAYS. AMONGS THEM ; THE YELLOW GARDEN PEACH TOMATOES ONE OF MY MANY FAVORITES.
CAN HARDLY WAIT TO EAT ONE, WHO KNOWS, PERHAPS YOU'LL BE HERE WHEN I DO. AFTER ALL ITS ALL ABOUT SHARING.!!!!!!!!!!