So I drop down to the kitchen today after lunch, I have to haul over the hams to keep them homogenous. Anyway for days I have been coming down, preparing hams or smoking hams and nobody has been around. This time of year weekends are it for catering. Nice to have the break, but it was nice being in the kitchen and having people around to talk with about things. I ... Read More

The food business is tough on family life. Everyone knows that. As a chef you are constantly struggling to find a balance between your work and family. Some blend the two seamlessly and some keep the two in their separate compartments. Some choose the work a... Read More

Mackay is a small city of some 78,000 people which has traditionally relied on sugar as the main industry, however, over the past two decades coal mining on our western boundaries has come to the for with the billions of dollars generated from the industry making this a very rich town. Demand for housing is critical and over the three years we have lived here home and... Read More

Well it is the slow time of the year for the catering business. Kind of weird to walk into the kitchen and have it dark. But its kind of a good change, took the time to do a Fritatta today for lunch while I was down hauling the hams on the bottom to the top and pushing that hams on the top to the bottom. I have to do this to keep the flavor balanced on all the hams... Read More

First of all, welcome to my first attempt at blogging! This is something I have been interested in for a long time; I just didn’t know what exactly to write about, but what better topic is there than cooking?

Here is a little bit about myself. I am not a professional chef, but I do like to play one ... Read More

So I arrive early this morning to the kitchen and unseal my ham pickle barrel. They look marvelous! I do the normal slice the face off the first one and fry that sucker to convert the nitrate and have a taste! I have finally hit the taste I was looking for in the ham. I have not been happy with the last couple hundred I have made up as they are good and a salable ... Read More

(Maybe “Hedonistic” is a better Adjective?)

by June Jacobs, CCP

I love Thanksgiving. I love entertaining friends at my home, so this year gave me a unique opportunity to cook this celebratory dinner in my new Pro-style kitchen! I’d been thinking about Thomas Jefferson lately, having recently visited his home, Monticello, for the first... Read More

Well the Thanksgiving weekend is drawing to a close. I thought a word about handling the Turkey carcass might be in order. Like most people that cook I hate to throw anything away that is usable. Hence the turkey soup must be made.

Jack Wilson the Chef that taught me to cook was a soup chef. And he was very strick in his methods of handling carcasses and bo... Read More

The wife worked hard on the trip to Denver. We had tickets to see The Phantom of The Opera at the Buell Theatre located in the Denver Performing Arts Complex in LODO.

But that was the end of the evening. We started by driving over to Denver, no real problems, I can practically do it on autopilot as often as I drive it. Dropped down to the Park Meadows Mall, ... Read More

Hi, am writing in my post Thanksgiving food coma from yesterday. Had a nice time, food was good, etc..

Hubby left for Bogota today and i was left with my two darling girls. We began the morning watching Barbie and the Nutcracker. Way to mess up a perfectly good ballet!! Geez, for those of you lucky enough never to have seen it, I’ll spare you the detai... Read More