Look at what I found!

I like the fact that Danny "The Bizness" Baddeley is making sure everyone knows I have the belt on my shoulder. Its more like a wristband. I am in the hunt for my own wrestling name like "The Bizness". I would like to hear your suggestions.

I am back!!!

I thought I would start putting some pics of my family on here so you can enjoy. I will also continue with my recipes.

Specials!!!

#1. Gorgonzola stuffed filet with an Irish whiskey cream sauce.
#2. Marsala Cream mushrooms in a phyllo dough cup, drizzled with Marsala cream and served with veg de jour. The filet came with roasted garlic mashed potatoes and veg.

let me know what you think.

This was a good week!!

The specials this week were great. #1 Wood grilled Mahi with Jasmine rice, broccolini, and a Lemon Thyme Buerre Blanc. #2 Carribean Jerk grilled chicken breast with grilled pineapple basmati rice, broccolini, and a Coconut Rum cream sauce. I'm really happy at Kenmure. I am also getting involved with American Culinary Federation. I can earn credits and points that can go to becoming a certified chef. Kemure is paying my dues. I might even get to go to Las Vegas in a couple years for the ACF National convention. Well, I hope you enjoy the specials this week and I will be in touch.

Menu Item of the week!!!

Hello everyone,

This weeks special were pretty good. #1 Oven-roasted Prime Rib with Au jus and Horseradish Cream. #2 ( my favorite) Rosemary Skewered U-12 Shrimp with Stone ground grits, and Boursin Cheese sauce. The prices vary depending on the product. We have items ranging from $12.95 to $27.95. Both these items were on the higher end.
A couple other things for those who don't know: U-12 means there are 12 shrimp to a pound, so these shrimp are huge. Boursin cheese is a super-soft cheese seasoned with garlic and herbs.
If you have anymore questions please post them. Have a good day.

New Menu Item!!!

Well I am still enjoying Kenmure and I thought I could tell you about a couple more dishes I made for specials. #1. Iron Skillet 14oz. Ribeye with a sweet ancho sauce, Grautin Potatoes, and Haircot Vert. Garnished with crispy fried leeks.
#2. Vegetarian: Steamed Veggies including carrots, broccoli, and cawliflower. Served on a bed of black lentils with a coconut curry sauce.

We sold out of the ribeye but we only sold a couple of the Veggies. Anyway, hope everyone is doing ok and I'll talk to you later.

First week at new job!!!

Well my first week was great. I have already influenced the menu and the chef told me that my plate designs are a step up from what they have been doing. He seems really glad to have me in his kitchen. My first dish that I presented was, a 16 oz. Pork chop stuffed with spinach, toasted walnuts, and Gorganzola cheese. I then grilled it and served it with Herb spatzle, asparagus, and a Balsamic vinaeger reduction. I sold 5 the first night. I enjoy showing what I have learned. I am very happy about my job change. I feel that it was a oppurtunity provided by God. I told my chef about camp and he didn't even ask if I could miss, he just ask the dates and wrote it down. Anyway, talk to everyone later.