Hey guys! I'm Jordan.
Thanks for stopping by. I created this blog to pass on what I've learned as a professional cook. When it comes to the restaurant industry, I started out as green as it gets. I applied to one of Atlanta's top restaurants on a whim and was shocked when I was asked to come in for my stage. It was the most grueling eight hours of my life. I didn't think my passion for cooking would get me far, but turns out I was wrong.
Thus began my culinary journey. While there, I learned so much about the art of cooking from my fellow prep cooks, the saucier, the chef de cuisine, the sous chefs, and the executive chef. They took the time to share their techniques and tricks of the trade with me. Most importantly, they showed me the difference between being a good cook versus being a great chef. It was one of the most challenging experiences for me but also one of the best. The lessons I learned in the kitchen will stay with me always.
Many people associate "brûlée" with the well known dessert, Creme Brûlée. When making this dessert, you sprinkle sugar over the top of your cooled custard, then use a butane torch to caramelize the sugar. I have always been a sweet and optimistic person. Definitely a fish out of water in the kitchen when dealing with hardened chefs. But in life, I have endured different fires and challenges. Instead of letting those experiences break me, I let them transform me, like sugar under a flame. Still sweet, but now strong. Better than before.
While you're here, you'll learn how to create memorable, edible art. But more importantly, I hope you'll learn how to create a memorable life in the process.
