Joe joined us a few months ago and we are very excited to have him here. He brings a wealth of knowledge and experience to our department as I'm sure you have noticed in our new selection of breads and desserts.
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Executive Chef Director of Food and Beverage Ice Carver Sawgrass Country Club
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Blog Archive
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2009
(81)
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September
(19)
- 2.25 LB Lobster Tail From Safeharbor in Mayport
- Happy Birthday Katie Roderick
- Culinary Academy II
- Chef Brook Adams
- "An Evening with a Master"
- Nice Catch Enver!
- Our Pastry Chef Joe Mclaughlin
- Homemade Pasta
- Gourmet Society Group Picture in the Dark!
- The BC Kitchen Staff
- Kobe Beef
- Gourmet III Cont.
- Gourmet Society III
- Pink Snappers
- Sous Vide
- LOBSTER DUMP!!!!!
- More Little Chef Pictures
- Les Petite Gourmets 2
- New Specials at the Golf Club
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September
(19)
Popular Posts
Favorite Links
About Me
Quotes
“A cookbook must have recipes, but it shouldn't be a blueprint. It should be more inspirational; it should be a guide.” - Thomas Keller
“Eggs Benedict is genius. It’s eggs covered in eggs. I mean, come on, that person should be the president.”-Wylie Dufresne
“I have long believed that good food, good eating is all about risk. Whether we’re talking about unpasteurized Stilton, raw oysters or working for organized crime ‘associates,’ food, for me, has always been an adventure.”-Anthony Bourdain
“Two words to improve any dish. Ba, Con”-Ted Allen, The Iron Chef
" Fernand Point's philosophy instilled what cuisine is all about: generosity and hugeness of heart. " -Charlie Trotter
"Dont wok the boat" -Martin Yan
"Swearing is industry language. For as long as we're alive it's not going to change. You've got to be boisterous to get results."
-Gorndon Ramsay
"Health food makes me sick." -- Calvin Trillin, writer
"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found." -- Calvin Trillin, writer
"To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living." -- Anthony Bourdain
"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating." -- Luciano Pavarotti
“Eggs Benedict is genius. It’s eggs covered in eggs. I mean, come on, that person should be the president.”-Wylie Dufresne
“I have long believed that good food, good eating is all about risk. Whether we’re talking about unpasteurized Stilton, raw oysters or working for organized crime ‘associates,’ food, for me, has always been an adventure.”-Anthony Bourdain
“Two words to improve any dish. Ba, Con”-Ted Allen, The Iron Chef
" Fernand Point's philosophy instilled what cuisine is all about: generosity and hugeness of heart. " -Charlie Trotter
"Dont wok the boat" -Martin Yan
"Swearing is industry language. For as long as we're alive it's not going to change. You've got to be boisterous to get results."
-Gorndon Ramsay
"Health food makes me sick." -- Calvin Trillin, writer
"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found." -- Calvin Trillin, writer
"To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living." -- Anthony Bourdain
"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating." -- Luciano Pavarotti
Favorite Books
Under Pressure -Thomas Keller
French Laundry -Thomas Keller
Boucheron -Thomasm Keller
Happy in the Kitchen
French Laundry -Thomas Keller
Boucheron -Thomasm Keller
Happy in the Kitchen
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