New York City

       On my way for another culinary adventure in one of the worlds greatest cities. One hour and forty minutes north in Poughkeepsie, NY  the Culinary Institute of America resides as I will for a week at the school.  Chef Tobin and I  will be entering the next level of charcuterie by completing the schools extended learning program. My focus will be on patés, terrines, ageing and bactoferm. The campus looks beautiful and prodigious, I cannot wait to explore it. My adventure does not end at the school as my need to dive deep into food while I spend an extra three days in Manhattan. Old photos new photos and food photos will be posted during this literary viand fête. I will be eating at Del Posto, Daniel, Bark, Jean Georges, and a few others. This will be my first experience eating at a three Michelin star rated restaurant and I will eat at two of them.

Michelin Stars: The highest and most profound award ever to be given to a chef. Only a few have them and even less have multiples. Each restaurant is only awarded three at most but a chef that is worthy with other restaurants can accumulate them. Both Daniel and Jean Georges have three stars.

Manhattan Food Sean is where being a pro is a way of life. The best of the best are at play with research and creation of new and recreations of old. The food is well thought out, and teamwork and organizational skills are on display at its highest level. Not many cooks can make it in a New York City Kitchen as the demand for high energy, dexterity, and precision are required all day and every day. Passion, understanding of methods teamwork, communication, and uncompromising execution is mandatory. Many young culinarians go home broken with a new found respect for this world.  I would not recommend it for the faint hearted as most are chewed up and spat out and left to dry as the tears pour down the faces of defeat. I can only suggest you hold your head up and know you tried to compete with the best. Though failure is abutting all you have to do is stay focused, pay attention, move quickly with finesse, do what is asked in a timely matter, keep your head down and work, oh ya and "yes Chef". Oh ya and if you don't know your products, methods, or flavor profiles you might as well turn back now and return when your absolutely ready.

 Photos: First pic back in the city Time square, Bryant Park my favorite park in the city.