February 14, 2014


Be my #bloodorange Valentine! Blood orange raspberry preserves to be served on a full rack of sumac brown sugar ribs for my boo. #cheffy #valentinesday #valentine #vdaydinner #dinner #romance #redandpink #food

Be my #bloodorange Valentine! Blood orange raspberry preserves to be served on a full rack of sumac brown sugar ribs for my boo. #cheffy #valentinesday #valentine #vdaydinner #dinner #romance #redandpink #food

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February 4, 2014


Black on black on black. Black maraschino cherry on pinot noir glaze on dark chocolate chocolate cake. #thedarkness #consumesyou #darkasnight #black #cake #noir #food

Black on black on black. Black maraschino cherry on pinot noir glaze on dark chocolate chocolate cake. #thedarkness #consumesyou #darkasnight #black #cake #noir #food

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noir food consumesyou thedarkness black cake darkasnight

January 17, 2014


Its a rosemary infused pasta pomodoro americano kind of day #food #pasta #americano #pomodoro #instagood

Its a rosemary infused pasta pomodoro americano kind of day #food #pasta #americano #pomodoro #instagood

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December 17, 2013


Rosemary Nutella Coco Krispies Treats 
These rice krispies treats are perfect for a holiday office treat or for your family!
Ingredients:
6 cups coco krispies
1 bag mini marshmallows
3 tablespoons butter
4 tablespoons Nutella
A few sprigs fresh rosemary
To Make:
Melt butter in saucepan. Add in marshmallows and stir on low heat until fully melted. Stir in Nutella. Take off heat. Stir in rice krispies. 
Butter a baking dish and spread mix into dish. 
Finely chop the rosemary, woody stalks removed. Sprinkle over mix. Allow to cool, about 20 mins. 
Cut into shapes and serve. 
Store in airtight container.

Rosemary Nutella Coco Krispies Treats

These rice krispies treats are perfect for a holiday office treat or for your family!

Ingredients:
6 cups coco krispies
1 bag mini marshmallows
3 tablespoons butter
4 tablespoons Nutella
A few sprigs fresh rosemary

To Make:
Melt butter in saucepan. Add in marshmallows and stir on low heat until fully melted. Stir in Nutella. Take off heat. Stir in rice krispies.
Butter a baking dish and spread mix into dish.
Finely chop the rosemary, woody stalks removed. Sprinkle over mix. Allow to cool, about 20 mins.
Cut into shapes and serve.
Store in airtight container.

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rice krispies treats nutella coco krispies food holidays holiday treats merry christmas

November 30, 2013


Mastering the art of Soviet cooking. A hannukah gift from @daleorrose Can’t wait to read it #russianhistory #russianfood #foodappreciation #food

Mastering the art of Soviet cooking. A hannukah gift from @daleorrose Can’t wait to read it #russianhistory #russianfood #foodappreciation #food

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August 9, 2013


July 25, 2013


Bone in chicken salad with butter lettuce, honey lime marinated heirloom tomatoes, tarragon, red lentils, and dill. #dinner #food #instasummer

Bone in chicken salad with butter lettuce, honey lime marinated heirloom tomatoes, tarragon, red lentils, and dill. #dinner #food #instasummer

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July 10, 2013


Heirloom tomato, avocado, corn, spinach #fresh #food #instadaily #nofilter

Heirloom tomato, avocado, corn, spinach #fresh #food #instadaily #nofilter

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Potato confit, prosciutto do parma, smoked salmon, creme fraiche, lemon zest, dill. #food #instadinner

Potato confit, prosciutto do parma, smoked salmon, creme fraiche, lemon zest, dill. #food #instadinner

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July 8, 2013


Crispy quinoa, watermelon, espresso balsamic #nofilter #ichef #instadaily #instafood #food #instagood

Crispy quinoa, watermelon, espresso balsamic #nofilter #ichef #instadaily #instafood #food #instagood

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June 29, 2013


Ode to #summer. Garden veg lasagna with fresh made pasta and a spicey lemon ricotta  #yum #dinner #food

Ode to #summer. Garden veg lasagna with fresh made pasta and a spicey lemon ricotta #yum #dinner #food

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February 6, 2013


The three secrets to being a chef: Be organized. Be clean. And always try to improve on the efficiency of the first two.

Chef Riccardo Zarate

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January 7, 2013


Annual Year Review: 2012, The Year of Growth
I will join my fellow bloggers in the annual year-end round up of reviews and reflections. 2012 was a hard year, but a good one. I like to see it as the groundwork for all the good things to come in 2013. For me, it was the start of something new and the foundation for a new career and a happier work experience. I found something I love to do in a place with people I enjoyed being with. 
I started 2012 with misgivings about the advertising industry and a hesitance toward returning to the food industry, even though that was the environment I was craving. All I can remember about the beginning of that year was a sense of apprehension. Do I really want to go back into the late night shifts, smelling of food, no weekends off, must work all holidays routine of a food career? 
I suppose, in some ways I made it work for me. That has been one of my life-long goals; to make your circumstances work for you, not you working for your circumstances. I decided to treat it as a business, where I set the hours and I get the results I had envisioned. I picked up a private chef gig with the greatest little family I could have hoped for. Aside from their insistence on a semi-vegetarian diet, it was a heaven to work for them. The pay is great, I had freedom to cook anything I wanted (so long as I don’t feed them red meat of any kind), and all weekends and holidays were always off (and most paid for). Unfortunately, I live in Los Angeles, and even with all those perks, there just wasn’t enough money to meet my expenses. I needed another job. And quite frankly, more experience in the kitchen. 
And I got one. At a restaurant. Back to the grind. For the first six months I worked all morning shifts, three days a week, Friday/Sat/Sun. I had a lot of fun, I learned a hell of a lot, and I was cooking on the line. But after the newness wore off, it got really tiring serving food to an empty room of 10-12 hungover brunchers. I wanted more. 
I switched restaurants only to discover that just because the atmosphere is more upscale, the food is not necessarily better and the work environment is a whole lot worse for those extra bucks. A brief stint there sent me running and screaming back to my old restaurant. 
Six more months later, my work load seems light on paper but was tearing at me in all directions mentally. I was cooking for my client from 3-7 and was at the restaurant 7-11. I had weekends off and was lucky enough to get most of the major holidays off too. But what was I learning? 
I had pretty much maxed out on my client’s end, there’s only so many family friendly vegetarian meals you can make before they start driving you crazy. And my line cook job at the restaurant started to feel like I was just heating up a few things and assembling them together rather than actually cooking. I realized then that I needed a change. In a way, the whole year has been a lead up to what, I think, will be an incredible 2013. The stones of the foundation of have been set and there’s only one way to go from there, up. 
There are a few goals on the verge of being achieved that make 2013 a good year already.
I’m about to move in with my boyfriend of 1.5 years. This will help tremendously in consolidating my things, and my sense of home. 
I’m going to be working in one the top kitchens in LA and helping with a restaurant opening starting this month. This will consolidate my focus and help me grow as a chef. 
I will be making more money which means I’ll actually start saving for my trip to Europe. I’ve got 7 months to save up, better get on it!
There will be more travel this year. With all the work I’ll be doing, small trips and getaways will be more important than weekends and holidays off. 
2012 was the year of growth and 2013 will be the year of opportunity. There’s only bright things ahead!

Annual Year Review: 2012, The Year of Growth

I will join my fellow bloggers in the annual year-end round up of reviews and reflections. 2012 was a hard year, but a good one. I like to see it as the groundwork for all the good things to come in 2013. For me, it was the start of something new and the foundation for a new career and a happier work experience. I found something I love to do in a place with people I enjoyed being with. 

I started 2012 with misgivings about the advertising industry and a hesitance toward returning to the food industry, even though that was the environment I was craving. All I can remember about the beginning of that year was a sense of apprehension. Do I really want to go back into the late night shifts, smelling of food, no weekends off, must work all holidays routine of a food career? 

I suppose, in some ways I made it work for me. That has been one of my life-long goals; to make your circumstances work for you, not you working for your circumstances. I decided to treat it as a business, where I set the hours and I get the results I had envisioned. I picked up a private chef gig with the greatest little family I could have hoped for. Aside from their insistence on a semi-vegetarian diet, it was a heaven to work for them. The pay is great, I had freedom to cook anything I wanted (so long as I don’t feed them red meat of any kind), and all weekends and holidays were always off (and most paid for). Unfortunately, I live in Los Angeles, and even with all those perks, there just wasn’t enough money to meet my expenses. I needed another job. And quite frankly, more experience in the kitchen. 

And I got one. At a restaurant. Back to the grind. For the first six months I worked all morning shifts, three days a week, Friday/Sat/Sun. I had a lot of fun, I learned a hell of a lot, and I was cooking on the line. But after the newness wore off, it got really tiring serving food to an empty room of 10-12 hungover brunchers. I wanted more. 

I switched restaurants only to discover that just because the atmosphere is more upscale, the food is not necessarily better and the work environment is a whole lot worse for those extra bucks. A brief stint there sent me running and screaming back to my old restaurant. 

Six more months later, my work load seems light on paper but was tearing at me in all directions mentally. I was cooking for my client from 3-7 and was at the restaurant 7-11. I had weekends off and was lucky enough to get most of the major holidays off too. But what was I learning? 

I had pretty much maxed out on my client’s end, there’s only so many family friendly vegetarian meals you can make before they start driving you crazy. And my line cook job at the restaurant started to feel like I was just heating up a few things and assembling them together rather than actually cooking. I realized then that I needed a change. In a way, the whole year has been a lead up to what, I think, will be an incredible 2013. The stones of the foundation of have been set and there’s only one way to go from there, up. 

There are a few goals on the verge of being achieved that make 2013 a good year already.

  1. I’m about to move in with my boyfriend of 1.5 years. This will help tremendously in consolidating my things, and my sense of home. 
  2. I’m going to be working in one the top kitchens in LA and helping with a restaurant opening starting this month. This will consolidate my focus and help me grow as a chef. 
  3. I will be making more money which means I’ll actually start saving for my trip to Europe. I’ve got 7 months to save up, better get on it!
  4. There will be more travel this year. With all the work I’ll be doing, small trips and getaways will be more important than weekends and holidays off. 

2012 was the year of growth and 2013 will be the year of opportunity. There’s only bright things ahead!

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annual review year end round up update food news 2012 2013 happy new year new year

December 11, 2012