Who dosen’t like the savory crispiness of a Chicharrón? That is, a pork rind… at their best, they are perfectly crisp, lightly salty, maybe a touch spicy. However, prepare yourself for what I’m about to say… what if they didn’t have to be pork flavored?
So this is going to be an EPIC post… last weekend I had the pleasure of attending the 6th annual Star Chefs International Chef’s Congress. The good folks at PolyScience invited me and I jumped on the opportunity to visit the Big Apple and learn from some of the best chefs in the world.
I’m all about creativity… It’s one of the most enjoyable things about being in a kitchen. But once in a while you come across a REALLY good idea. That is when I suggest throwing “creativity” aside and introducing the concept of theft… steal the idea.
I thought that I’d fill you guys in (a bit) on life after reality TV. Contrary to popular belief, once you’ve appeared on national prime time television, the offers do not come rolling in (unless A- you win, B- you’re Ben Starr and America falls in LOVE with you #IveBenStarrStruck).
For the rest of the cast, we have all been working tirelessly to maximize our fifteen minutes and make life changes that point us in a direction somewhere in the vast culinary world. I’ve had a couple projects that you’ll see the fruits of soon… videos for a few companies that make some GREAT products.
Apart from receiving a few lovely gifts (Thank you PolyScience, Fagor, and Jacob & Co) I’ve been a bit confused on the culinary path I want to take… I’ve opened a private chef/catering company. Building a small business from the ground up is an exciting challenge. I’m often asked, “when are you going to open a restaurant”… The truth is, I do not know ANYTHING about running a restaurant and/or professional kitchen. But that dosen’t mean I can’t learn… As part of my culinary wandering, I’m pursuing this knowledge in a few ways- books, talking with chefs, and most excitingly, Staging (kitchen apprenticeship, pronounced “St-Ah-je”)