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Chef Perry Kenney

Executive Chef Director of Food and Beverage Ice Carver Sawgrass Country Club

Monday, June 20, 2011

Restaurant Wars............the WINNER..........Laguna!!




Posted by Unknown at 10:56 AM No comments:
Labels: Chef Perry Kenney, Jacksonville, jacksonville chef, jacksonville food, restaurant wars, sawgrass, sawgrass beach club

Gourmet Society - Taste of Southeast Asia


Posted by Unknown at 10:38 AM No comments:
Labels: Chef Perry Kenney, country club chef, jacksonvile, jacksonville chef, micak windham

Restaurant Wars!!!










Posted by Unknown at 10:34 AM No comments:
Labels: Chef Perry Kenney, country club chef, jacksonville chef, jacksonville food, micah windham, ponte vedra

Ice Sculptures - Last chef Standing


Posted by Unknown at 10:30 AM No comments:
Labels: Chef Perry Kenney, country club chef, ice carving, ice dragon, ice sculptures, Jacksonville, jacksonville chef, jacksonville food, sea horse

Congradulations to Chef Micah, Last Chef Standing!!



Nice Work!!
Chef Micah took Second Place in the Last chef standing. It was a Tough Battle given the cows head was the secret ingredient. It was an exciting event as Chef Micah was impressive and made the Team here at Sawgrass very proud to work beside him.
Posted by Unknown at 10:26 AM No comments:
Labels: Chef Perry Kenney, country club chef, jacksonvile, Jacksonville, jacksonville chef, jacksonville food, micah windham
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      • Restaurant Wars............the WINNER..........Lag...
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      • Restaurant Wars!!!
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      • Congradulations to Chef Micah, Last Chef Standing!!
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About Me

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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

Favorite Books

Under Pressure -Thomas Keller
French Laundry -Thomas Keller
Boucheron -Thomasm Keller
Happy in the Kitchen


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