conception

When you are a young cook you look forward to at work is to learn something new and create. I used to receive what we called a "black box" basically an assortment of proteins and vegetables etc to create menu items. You would go write down your menus and start creating and the most important thing is to keep these over your career. I constantly go back to my old menus to see how I have evolved as a cook through the creation and presentation of the food. Last week was the first photo shoot for the company and though due to finances we didn’t get a chance to really get in depth with the concepts the food did look pretty good and felt that it did match up.

With the pictures about to hit the editing room I have had a chance now to really be critical of the items and their presentations to switch things up the next time. It is what keeps chefs ahead of the curve. You really have to do the development not only to keep your staff interested but to keep you wanting to go to work everyday.

Check out ArtisanalPalate.com as the company’s profile and website progress.

Slainte,

Shawn Murphy