A Dream Cometrue

About a month back a received some great news in the mail. I have been accepted to do a summer/fall internship at The Fat Duck Restaurant in Berkshire, England. This Restaurant is owned and operated by Chef Heston Blumenthal, who quite possibly could be the greatest gastronomic chef of our time. He is not just a chef, he is a scientist as well. He does not look at an item and say, “this would complement this”. He blends flavors that scientifically work with each other. I mean really who would make a smoked bacon and eggs ice cream? Or how about cauliflower risotto with chocolate sauce? It is a mystery to me too, but he must be doing something right. Right now The Fat Duck is ranked the second best restaurant in the world by the Michelin Guide, and has moved around the top five for the last five years. The funny thing is that this was not my dream. Just this last friday, the 19th of January I got a phone call…Chef Charlie Lee, the Chef De Cuisine at The French Laundry. I had submitted a letter to chef/owner Thomas Keller months before even thinking of sending one to the Fat Duck. Finally I got a response. I was offered a three month co-op position. I was so thrilled that I had no idea what to do with my self. In other words I will be working for two of the top five restaurants in the world in a little over 9 months. Exciting? I think so.  

The Beginning

This is my first entry on my wordpress page. I really think that blogs are great, especially for people in the culinary field. I have been looking at others food blogs for some time now, and I think it is an amazing way to discuss food. Personally I am a rookie when it comes to the world of food. I only have about three years of culinary experience under my belt, and only one of those years was spent at a fine dinning restaurant. I want to welcome everyone to my blog and please leave posts when ever you can. I know some of the food that I show will not be as creative as others but I will try to make as creative and attractive as I possibly can.