Holy Mitt

A head chef’s job isn’t just to cook — it’s to lead. The best leaders in the kitchen leave their storms at the door and never let feelings dictate the flavor. They show up with consistency, discipline, and a clear head, because in a kitchen, energy is contagious. Do it tired. Do it drained. But never, ever drop the standard

2024 left me speechless, and not in a good way. 😅
I’ll welcome 2025 with an open heart. I wish you a beautiful year people! ❤️

I am a sucker for old fashioned dessert flavors!
Tart shell, vanilla crème pâtissière with a touch of whiskey, berry coulis with orange zest, pistachio, red currant. So simple, so elegant, so yummy.
I have a dinner party at my friend’s tonight and I am taking this baby with me. Have a beautiful evening. ❤️

Hello soup season! 😌
This week I worked on 3 soup recipes for a client’s restaurant. Their menu is Italian with a rustic feel. One of the soups I prepared is called Minestra Maritata aka Wedding Soup. It has nothing to do with weddings but it refers to the perfect marriage of flavors.
The base is a flavorful homemade chicken stock which reminds me of the fact that good stocks make great soups. I seared the juicy meatballs then transferred them to the oven until cooked through but still juicy. I cooked the chifferini pasta in the stock until just al dente, then at the last moment I added the baby spinach and let them wilt slightly. You want them to stay green and have a little bite. The last addition is a squeeze of lemon juice to wake up those beautiful flavors. I served the soup with grated parmesan, fennel leaves, and drops of basil oil. The presentation is simple and rustic to match the restaurant’s style.
Those flavors marry and dance on my tongue alright! I’ll find a cozy corner to enjoy my plate. 🥰