Private Chef Job

I took on a Private Chef job.. I left my dearly loved Grappa because of medical issues. That being said, I took this because it would have made my medical issues much easier.

I am the Exec. Chef for Alpha Phi for U of U. 15 girls and 125 on one night a week. I love the house and the girls. Its fun to be in the kitchen and watch all their personalities swirl about. Some of them are strong personality and are skeptical of what is  to come. So far they all love the food.

When I met them, they all had foods they loved and a few have allergies but that's very fixable to work around with. My American Food girl was insistent that she will only eat American Food. I made the rule of my kitchen is: no matter what I cook, you have to try one bite of it. Doesn't matter if she doesn't like it. Its the point of having to try something new and different outside of the comfort zone.

So the challenge begins of taking these girls on a culinary journey of different food. Most of them are from the west coast so it will be fun to bring in foods from across the country and the world. I think that they  should be able to expand a little or that is the hope by the time the school year is done.

Stay tuned to see how it goes

Hunting Challenge

The week  I come back from vacation. I have one day to shop and I am gone for a week with 10 other people on a hunting excursion. No I am not killing anything . I am just the cook. These are high priority clients for the company that hired me.

My challenge is to cook 3 meals a day starting at 5 am for these people.  The company gave me a Turkey and Rib eye steaks for  two of the meals. Now I need to sit down between all the other events going on and plan out a menu so I can go shopping when I come home. Ideas are welcome. Its mainly comfort food. Theses clients are from all over the US. So trying to create something that everyone likes and hopefully get good tips from doing this.

I thought of doing some sort of Thanksgiving/ fall dinner with the turkey. Steaks I might do cowboy night and do rustic food. Still planning just need to sit down one night and commit to writing it out.

Happy Eating

Farmers Market and Beyond

Last Saturday was awesome! Only a small handful of people showed up but it was enough to sell out of jelly. I even had a lady post on the facebook page how much she loved the jelly. So its back in the kitchen lab to make more and create some new ideas. I hope that this weekend goes just as well.

On the Beyond part of the post. We are in the final stages of getting approval for the military base here to sell there. I also have a deal there with the flower shop to put product into their place along with doing cakes for them.

Also I have the Renaissance Fair account for 2014 as the Bakery. So if your in Utah come and see me. Its a very exciting and scary time. So much going on and so much to do. Thank you all for your support through the journey.  Stay tuned for more updates and information..

For those of you who want to purchase the jelly. Here is the site that it can be bought on for now. I am considering in the near future actually getting a website  for the business until now I use what I have .


Happy Eating
https://www.etsy.com/listing/163097035/dragon-fire-jelly-a-little-sweet-with

Yeah I made it

I finally made it to a Farmers Market. I will be out at one on Saturday 14, 2013 in Saratoga Springs.  I figured I would start with my home town first then spread out to other areas. I'm only doing about 6 products but I figured that it would give me a good idea of how the public took to what I am creating. I know the weather is suppose to be crappy but I can still hope that there will be people that come out anyways.

I got all my ducks in a row and are legal for business and now its time to start looking for customers, clients and what ever else comes my way. I decided it was time to do this . For medical reasons I am leaving the job I love so much in Park City. But they always say when one door closes another one opens. I am trying to keep optimistic about everything. I know being a chef and a pastry chef at that is hard and competition is stiff out here but I have faith that I can do this.  My son has challenged me for his birthday cake this year he wants a 3d stay puffed marshmallow man. So now to figure out when there is time to create it before we leave on a vacation for his birthday.  But that will be another post.

I even got my Etsy site going so all you can order across the country. Its Z Kitchen Zink Treats .

Thank you to all the readers on here who have been here from the start and who joined in along the way to taking the ride with me. Keep tuned to see what else is coming up.


Happy Eating

These are one of the items I will be selling.