Saturday, January 6, 2018

The Best Book For Chefs Anthony Bourdain's Kitchen Confidential

There are some books that every chef should read before deciding they want to become a chef.

Perhaps, even every person who likes going to fine dining restaurants too.

Anthony Bourdain's Kitchen Confidential will provide an entirely new insight to the life of a chef.

Yes, the book is particularly about his experience. However, his experience are like many others in the culinary industry.

I enjoyed the portion where he talks about picking money over talent. There is so much truth to that line in the culinary industry.

Often times, most young cooks are stuck picking between working at an amazing restaurant that challenges them and making a living. Typically, high caliber restaurants don't even pay their interns (I worked for 4 months, 50 hours a week for free at my first place, Image how I felt when my friends told me they were making 70k at their programming internships). If chefs want to make money they might take working at a lower caliber restaurant that has larger profit margins.

This struggle is difficult, but well worth it in the long run.

Anthony is a brilliant author who takes his reader through the various snags in his life.

It isn't easy to read sometimes as his life is filled with highs and border line barrel of the bottom lows.
Most might be surprised that most of the places he was Chef at closed shortly after he left.

Nevertheless, you can see the talent he had as a Chef trying to make it in a brutal city.
To take a bit from the back of the book:

A deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary trade from Chef Anthony Bourdain, laying out his more than a quarter-century of drugs, sex, and haute cuisine—now with all-new, never-before-published material

Kitchen Confidential Updated Edition: Adventures in the Culinary Underbelly (P.S.)

Would you like to read more?

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Tuesday, December 26, 2017

Best Blender For Chefs - Vita Mix

Fine dining is all in the details.  

From steaks cooked medium rare to al dente textured pasta.

 However, both of those you can do at home with minimal tools.

 One of the techniques that fine dining chefs use that require more than just a sharp knife is the puree. Now there is nothing truly fancy about a puree.

Truthfully, it is more like over glamorized baby food.

 The key to a good puree is cream, salt, cayenne and lemon juice.

A good balance of these ingredients create an addictive but balanced concoction.

 There is one more missing ingredient. More like piece of equipment.

 It is the vita-mix. You might have seen it at Costco with some annoying salesmen trying to sell you on all its awesome features. I actually don't know all the features.

I just know it can make smoothest smoked carrot puree. But don't take my word for it, buy yours today! Click the link-> Vitamix 5200 Blender, Black    

Wednesday, November 1, 2017

Suit Up For Freedom Charity Dinner

Come join our friends as they partner with Rescue:Freedom International to help set women and children free from sexual slavery. 

Our friends data science team will be throwing a dinner at the lovely Marian Built Loft in Seattle, WA. Erik Jackson, Head Chef at Vendemmia and founder of Rough Draft.

They will also have Edward Sumner of Rescue:Freedom there to talk with our guests about the great things their team has done thus far. Rescue:Freedom is focused on 3 areas, rescuing and
restoration of those who have been part of sexual slavery, prevent and protect at risk youth by educating and working on social reform, and equipping and engaging their worldwide partners with the tools and educating to help combat human trafficking at scale.

There will be great food and amazing company! We hope you will you consider joining us in this fight? 

Brought to you by  Chef Erik Jackson with Rough Draft and Vendemmia 

4511 Shilshole Avenue Northwest 
Seattle, WA 98107

Thursday, December 7, 2017 from 7:00 PM to 11:30 PM (PST)


Normal Admission (30 Seats Available) : Donation of $125 - $300 
Chef's Table Admission (8 Seats Available) : Donation of $300- $1000 

100% of proceeds go to Rescue:Freedom

If you want to donate more to the cause or can't make it to the event, please feel free to visit Rescue:Freedom's Kindful campaign.

If your company is interested in partnering with our team, please reach out! We would love to have more sponsors and partners!




Monday, September 18, 2017

Great Knife Reviews

I recently posted a back to school special for chefs on knives that you could buy to help young chefs through the trials of culinary school. Hopefully all of you have finished your back to school shopping by now!

However, these are just one chef’s opinion!

A Great Site For Knife Reviews And More

 I recently found a site called that went through the process of talking to two chefs, a cooking instructor, and a knife expert, then chopped, diced, and peeled with 11 best-selling chef knives to see which stood out and then they wrote a very thorough review of their favorite the knives.

It has all sorts of advice throughout the post that can help the reader better decide what type of knife they would like to buy. They picked 5 knives out of the eleven that are great for everyone from students to professional chefs! You will have to read their post to find out which five!

Along with all the great research they did. They also provide a lot of beautiful pictures and help breakdown knives for those who might not be as familiar with knives.

For instance, I took this picture from their site and this is just one of many amazing pictures! It is a great simple breakdown of what the different points are from a knife. Sure, you might know the edge, but what about the bolster and tang? They do more than just review the knives themselves.


They provide all the important metrics you might want to know like weight, style and whether the knife is dishwasher safe! In addition, they also list out the tests they ran on each knife to find out which knives would be best! Now that is pretty cool!

They brought in a cooking instructor to get advice on what types of tests they should run each knife through.

Then they ran all the knives through those tests. Here is the list of tests they ran their knives through:

Herbs: Can the knife cut mint leaves without bruising them?

Carrots: Can the knife slice carrots without splintering the slices?

Butternut Squash: Can the knife both slice into, and carefully peel, a butternut squash?

Chicken: Can the knife successfully butterfly a chicken breast? Click here to read more.

And not to make this sound like an infomercial...but this site is really a “But wait there is more!” Kind of site. The reviewers on really wanted to make sure they provided the best information possible.The post itself is laced with helpful hints and quotes from professional knife makers.

It really goes to show you that they wanted to give their readers as much helpful information to buy new knives as possible.

For instance here is a short but concise explanation between European and Japanese knives from

Japanese vs European-style?Japanese-style knives are lighter, with thinner blades; European-style (or German-style) knives are heavier, with wider blades. Neither is necessarily better. It boils down to personal preference and the type of cooking you're likely to do. - 

Buying knives over $100 is not easy, so it is great to have such a clear and well written review. Let us know your thoughts? Do you agree with the knives is recommending? Do you have any preferences yourself? Please do check them out!Feel free to read their whole review on great knives and all their other reviews here!