I have some exciting news. I’ve become a contributing writer for Chef’s Blade, a social network for culinary professionals! My first piece was posted last night, you can see it here.
Below is a blurb about Chef’s Blade from their site:
Chef’s Blade is the career and social network of choice for the creative, passionate, and innovative people who work in the cutthroat culinary industry. Whether you are a seasoned executive chef, an aspiring pastry chef, a caterer, a sommelier, a restaurant manager or owner, Chef’s Blade culls together the career resources and networking tools you need to advance your career. We feature a robust social networking platform for those in the industry to discuss career advancement and everything that’s behind the ultimate culinary experience. Check out our behind-the-scenes employer and food reviews, news and columns on the latest and greatest in food culture and trends, job listings, career tips, how-to guides, and more. No matter where you are in your culinary career, Chef’s Blade promises to sharpen your skills.
They will be using one of my posts every other week from Eating is Art, and posting it on their forum. Thank you Jacky!
Last night I made a really fresh salad with Russian kale, mustard greens, red cabbage, avocado, and roasted shallots and garlics. Sometimes I like to go to my local fruit and vegetable market, pick out what looks really fresh, and then come home and experiment with those flavors, textures, and colors. I also bought some of my favorite feta cheese, a small hunk of Dutch blue cheese, and some good Italian table wine. It was a nice little feast, very flavorful, crunchy, and colorful. Here’s what I did:
Place chopped shallots and whole garlic cloves on a baking sheet, drizzle a little olive oil over them and put them into a preheated oven of about 400 degrees F. Bake until they smell amazing, about 15 mins (I like to let mine stay in a little longer, the edges get a nice crispyness to them). Chop up the kale, greens, and cabbage, toss. In a single serving bowl, place the salad, some roasted shallots and garlics on top, slice half an avacado on the side, drizzle some olive oil (about a tablespoon) over it, sprinkle a little salt, and squeeze some lemon juice from a fresh lemon on top. You can put the feta or blue cheese right on top, or you can savor little hunks of it on the side to eat with a nice loaf of bread. Sit down with a glass of wine and enjoy!
