Not Just Any Lasagna, A Dish Made With Love

Things that are home made or made from scratch often just taste better. Why do you think that is? Could it be that the reason is love? Fresh pasta is made with just a few ingredients flour, eggs, salt, and a splash of water. Using dry pasta just doesn’t replicate the quality you get with fresh dough. For this lasagna I opted to add fresh mozzarella and a nice meatball.

Fresh pasta dough is worth the effort.

Add a nice meatball

Fill the lasagna with layers of flavor goodness.

Your stomach will thank you!

There is no replication for the love and passion a chef puts into their food. Love and passion can not be substituted. That is why it is important to cook what inspires you.

Kitchen Tales….crazy boss

This boss would turn on you faster then you could blink photo by pexels

Back in the day I had boss that would go from perky and pleasant to pissed off and profane. This as you could tell made for interesting working conditions.

Used to make hundreds of platters  and this boss would destroy any platter she thought was imperfect. Photo by pexels

Your day would almost be over your cleaning your station to go home and then it would happen…..thump, crash, splat your work destroyed before your deflated eyes. She was unhappy, but she couldn’t just tell you what part she didn’t like. She would destroy it so you would have to start over. It happened so often I would often show her every platter I made but sometimes regardless of what she said earlier she still could evoke chaos at any instant.

She developed a reputation and all the chefs that worked with her would pray they completed their work before crossing her path. We would also deligate someone to be the messenger. This boss was a piece of work. Don’t be this boss. This boss ruled in fear….fear is not the way to productive and engaged employees.

Sometimes you cleaned up to go home a few times

Special Events will rise again, renaissance in the future?

Blackened Ahi Wonton with Mango, Jicama and Wasabi Whip Cream

This Ahi dish I made for an event awhile back was a perfect blend of flavors. It was exciting to eat and it had several different components that allowed it to excite the palate.

Ready to roll

Catering during covid has been greatly reduced.  Can’t wait for the day these events become a regular thing again.

It will be amazing to see the food experience renaissance that is sure to be on the horizon as im sure many chefs have had time to reflect and dream up new ideas.

So many great memories of events I’ve done in the past. I’ve had great experiences on both sides of the service line. Being a Chef at the foundation of who I am professionally my creative juices are fed by the experiences I’ve had and new dishes I come across in my food journey.

What is your best food memory at a large event? What is a dish that influenced your culinary palate? Share your comments.