Got My Cooking Mojo Working

Cooking burn out happens to everyone including me. I’ve burnt out at just about every restaurant job I’ve ever had and while I do thrive on the adrenaline of restaurant life, I don’t thrive on the all consuming nature of the job.

The life of a private chef is typically not as demanding, but it is still prone to burn out.

The pace when you’re working in someone’s home is slow and manageable and other than spontaneous requests for homemade cookies every now and again, fairly predictable. Maybe it’s just boredom I’ve been feeling more than burn out. Either way, if I’m not feeling energized by what I’m doing I’m not happy.

Fortunately, I have recently re-found my cooking mojo and I am once again taking advantage of the freedom and opportunities that I have with my job. I have a huge kitchen with 2 stoves, 2 ovens, every appliance I need and a fully stocked pantry. I have no food budget, very few food restrictions and total creative freedom over everything.

A good part of my new found invigoration is thanks to cooking shows like Jamie At Home, cookbooks like The Fat Duck and food blogs like A Foodie Froggy in Paris. I’m a bit overwhelmed by the amount of information available these days and feel like I never have the time to take part as much as I would like, but I am finding inspiration and feeling my creative juices bubbling.

Last night I created a Bolognese type sauce with an Asian flavor twist. I used pork and beef and infused it with flavors like fresh ginger, star anise and orange zest, garnishing it with scallions and cilantro. It was surprisingly yummy and even the kids inhaled it (the true test.) On Tuesday I put together a Gala apple-Vermont cheddar cheese savory crostata with a wheat germ crust to go with some pork medallions I was serving.

If anyone is ever interested in more details about anything I cook I’m happy to oblige.

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            5 Program(s) Found
            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
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            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            4 Program(s) Found
            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
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            2 Program(s) Found
            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
            • Ranked the 13th  Best College for Veterans in 2015 by U.S. News and World Report.
            • A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
            • Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
            • Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
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            2 Program(s) Found
            • Students get real-world experience through the required externship at the end of the program.
            • Curriculum includes laboratory sessions, academic preparation and hands-on experience.
            • Program objectives are to provide students with skills needed for cooking wholesome, attractive, food preparations and to assist graduates in obtaining positions in the food service industry.
            • Accredited by the American Culinary Federation (ACF).
            • Has campuses in Melbourne, Sarasota, and Tallahassee, Florida
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            5 Program(s) Found

            Sullivan University is a private institution of higher learning dedicated to providing educational enrichment opportunities for the intellectual, social and professional development of its students.

            1 Program(s) Found

            Lackawanna College is the premier, private, accredited two-year college serving the people of northeastern Pennsylvania. With a focus on keeping higher education affordable and accessible to our immediate community, Lackawanna draws 80 percent of its student population right from our own region.

            With a main campus situated in downtown Scranton, Lackawanna’s expanding footprint also includes satellite centers in Hawley, Hazleton, New Milford, and Towanda.