His best asset? Confidence and swagger. His weakness? Confidence and swagger.– Richard Blais on Mike Isabella. Story of my life.
carpecibus asked: I'm glad you liked the picture of my plate! :) But I'm not really sure what you meant by my risotto spreading around...?
If you can do it yourself, do it yourself. If people are willing to help, let them.
ubiquitousfoodcravings asked: thanks so much for following! It's greatly appreciated :)
Anonymous asked: Im applying to the CIA in St Helena..Id like to actually talk to you more about the the school more in depth..I feel like the tumblr ask box would just get annoying. Is there another way of reaching you..facebook or e mail?
would-you-be-dtc-if-i-deactivat asked: could you be anymore adorable?(:
On Terroir, and Chef Farnsworth's Food.
I’m taking a page off Jackie’s playbook and posting an extern manual excerpt of my own. —— “Despite the notion that a chef runs the restaurant, the funny irony is that the product makes the chef. It is mentioned somewhere in Michael Ruhlman’s book quoting Chef Michael Pardus’ theory that anyone can be a great cook when he is surrounded by good product, and no...
What's more important - who you know or what you...
Hard one to answer, but I figured that who I know is more important, because these are the people who give you what you know. It’s actually the best part of being an aspiring chef - you know people, you learn from them and soon enough, someone else would be doing the same thing with you. A cook knows how, but a chef knows why.
Riddle me this.
If you aren’t satisfied with the things that you have accomplished, does that make you an ingrate, or does it make you passionate?
If you could live in any house you wanted to, what...
It would have a living room, bedroom, restaurant quality kitchen, pool/hot tub, tennis/basketball court, a garden… and a garage. Also with a good security system. I would have to build this house in Sims 3 because description does not do it justice. A cook knows how, but a chef knows why.
I may be a Chef, but don't call me Cookie: CIA... →
butdontcallmecookie: “As things are finally winding down, I am finding myself wishing I could stay. I absolutely love the staff that I get to work with on a daily basis and have finally clued on to the space that they all fill while working at Vanille. They all hold their own position and have their special… I love this post. I would put it in my own manual, but I would be deducted...
nesser asked: Haha, I love the title of your blog! It is all about sports and porn =p ... Well, that and food.
The meals you create look so delicious!
The meals you create look so delicious!
cafeconalicia asked: Thanks for following Wanderlust & Crumbs. Awesome blog, I will also be attending the CIA this coming winter for Pastry and I can't possibly be anymore excited. Good luck on all your culinary ventures ^.^!
Cook's Day Off.
1. Make Chicken Curry. 2. Order Marco Pierre White book. 3. Do absolutely nothing.
That feeling when you want to be better than anybody, but you know that you only have one body and only capable of doing so many things at one time.
How much TV do you usually watch in a day?
2-3 hours a day. Depends on the show/shows that are on. A cook knows how, but a chef knows why.
What is your favorite cartoon character?
Shinichi Kudo/Conan Edogawa A cook knows how, but a chef knows why.
To be mature means to face, and not evade, every fresh crisis that comes.
Dear Life, Can you break me down?
Can I just get take out?
forrest-hump: how the fuck do you get down
The difference between love and friendship.
I found this question on tumblr and I wanted to answer this question myself… —- A ring. Love is friendship. Think about it.
What's your favorite pasta dish?
Mushroom Raviolis, Linguine Mare, or Fetuccine with Pesto. A cook knows how, but a chef knows why.
Would you rather take a picture or have your...
Is this even a question? A cook knows how, but a chef knows why.
I encountered this question on my manual. “Analyze your data and in written form, describe which menu item you would like to sell the most, and the reason for this explanation.” - I said that I would sell the one that creates more profit… I mean…
harmoniousinterchange asked: thanks for the follow back! I love looking at the recipes you've posted :D
lapatissiere asked: What year are you in??
carryonbeautiful-deactivated201 asked: thank you for following my apprentice blog. It seems I have abandon it recently... I will try and do better
Do you tend to be shy or an attention seeker?
Shy. A cook knows how, but a chef knows why.
My usual schedule.
Wake up at 7:00 Have a bowl of cereal Get fresh (brush teeth, shave) Wait at the bus stop for the shuttle. MY SCHEDULE IS THE SAME AS REBECCA BLACK’S
carolagainstcity asked: Whats your favorite dessert ?
What country's cuisine is your favorite?
I’m gonna go with a continent and say Asia. A cook knows how, but a chef knows why.
Wake me up. →