I actually had pizza last night. We were so slammed that I didn’t have time to enjoy the employee meal. So as customers were still pouring in orders were still coming out after 45 minutes of our normal closing hours I popped in a pie just for myself to take home

My specialties are chicken marsala, chicken paprikash, and Korean beef bowls

I love cooking Cantonese and Szechuan style

Then you’re very prone to know who Martin Yan is

Wonderful guy very nice

Yeah, I remember yan can cook

Korean beef

Still holding onto my third wok Ever owned well seasoned and has lasted me two decades now

Chicken paprikash

Chicken Marsala

Boy we stocked up I have about 15 pounds of some wonderful jasmine rice stashed just in case

We always have rice in the house

And usually a bag of potatoes

I wish we ate more red meat. I make an excellent london broil

But I haven't had a good actual steak since like, Valentine's day last year when I cooked one for myself

Last week I made some chicken tortilla soup that was off the hook. That was one of my two best sellers at my restaurant the other being the cheddar broccoli soup I think because I would put the stems through the juicer and add it to was just another level of depth

Nice

I made good home made french onion soup

But it takes sooo long

And I have to buy so many specific items

Like the herbs for the bouquet garnier

Apple cider

You can’t rush, it’s a labor of love. I have a brioche recipe I got from Julia child that I’ve adapted into making these amazing cinnamon rolls with pecans that puts Cinnabon to shame

I'm not too much of a baker. I make good pies... And I can bake a cake from scratch... But other than that, I don't really bake that much... I make a ukrainian bread every year at Easter called Paska, and that takes AAAAALLLLL day to make

But I make paska well

Yes we used to make pastas and raviolis at the last Italian restaurant that I worked at . After a few years they started cutting cost and before you know it we had a rolling joke of freshly roasted red peppers out of a can! That was the head chef and my joke because we used to toss a whole case on the grill and roast them off peel and cut them ourselves and before you know it we were changing from fresh yeast to dry Yeast and lo and behold here comes a canola oil/olive oil blend in gallon plastic jugs instead of the expensive 1 gallon tins.

You cut corners you hurt the product

But by trade I am a grill master above all else but I have many styles underneath my belt

Partly encouraged by my world travels over the years

This is the easter basket every year.... I'm Eastern Rite Catholic, so on holy saturday you get traditional foods blessed and eat them on Sunday to break the fast. There's paska (sweet butter and egg rich raisin bread), ham, kielbasa, hrudka (a kind of egg cheese), fruits, wine, eggs, these long rolled breads that are filled with apricot

I remember when Bahama breeze was just opening up in our area and I went to apply for kitchen staff and I believe I scared the corporate head shop there a little of my knowledge of Caribbean cuisine as he said this was a Caribbean theme americana style which🥱😢

Twice baked candied sweet potatoes with slivers of pineapple. If you’re diabetic don’t even look at this. Sinfully delicious edition to your holiday spread whether be Thanksgiving or Christmas

But can you put that on pizza?

Why would you 😿

ew

what is that?

Dear god what is it

It looks to be puke shaped in the form of pizza slices.<:ZedBiden:769281795228958740>

Honestly, some of the food in here looks cursed as hell, and to be honest you guys don't make it any better by reacting as if it actually looks good😂