a.m.

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one of the biggest changes in my new role is the increased time i spend cooking… yes, it is a very strange thing for a chef to say. this was also a large reason why i wanted to get away from the larger hotel companies. in the past my time was often spent sending emails, sous chef meeting, beo meeting, haccp and hygiene reports, trainings involving various acronyms that don’t really relate to your job, chasing purchasing, chasing stewarding, chasing ccs, chasing banquets… i am sure anyone familiar with this job can continue the list….

…. it is nice to not deal with that crap anymore. this rant can go on but instead i will cut to the chase. since starting here i have been able to get back in the bakery on a daily basis. last weekend was the beginning of a new breakfast menu. here are pics from the breakfast items we have been using.

sticky buns from the ala carte menu. served out of the oven and covered with cream cheese frosting. they are huge and disgustingly good