Log in

No account? Create an account

Back of the House

infecting the food industry since 2000

13 July
External Services:
  • xchefxjenx@livejournal.com
girl cooks are love
brought to you by the isLove Generator

food is love
brought to you by the isLove Generator

I am 22 years old, and have been a cook for 4 1/2 years. Food is my obsession, I don't think I could be truly happy doing anything else with my life. I am currently a personal chef at Loyola House (a Jesuit seminary) in Berkley, and I am a line cook at Four Green Fields Irish Pub in Royal Oak.

On a more personal level...
I love to read, that's my second obsession. My favourite authors are Irvine Welsh, Anthony Bourdain, Jean M. Auel, John King, and Ruth Reichel.
I love alternative, indie, and punk music. My favourite bands are Travis, The Smashing Pumpkins, Radiohead, Ash, Modest Mouse, Franz Ferdinand, The Killers, Bob Dylan, Rufus Wainwright, Sinead O'Connor, Robbie Williams, Pink Floyd, Jimmy Eat World, Bad Religion, The White Stripes, and Chinese Happy.
I love indie movies. My favourite movies are Trainspotting, SLC Punk, Super Troopers, Schindler's List, La Vita E Bella, Sideways, and Eternal Sunshine of the Spotless Mind.
I love bowling, playing baseball, watching soccer and rugby, hiking, camping, fishing, and of course, cooking, eating, drinking (although I am now non-alcoholic...but believe me, I miss it), and being with my friends, and the love of my life Vance.

Of all professions...few people are less suited to be suddenly thrown into the public eye than chefs. We're used to doing what we do in private, behind closed doors. We're used to using language that many would find...well...offensive, to say the least. We probably got into the business in the first place because interacting with normal people in a normal work-space was impossible or unattractive to us. Many of us don't know how to behave in public-and don't care to find out...That the recognition that this thing of ours is worldwide-that the outlaw spirit survives even in the kitchens of the best of chefs; that somewhere, in the darkest part of their hearts, all cooks know how different they are from everybody else and relish their apartness...And whether they're now sitting behind a desk or piloting their own Lear jet, many of them apparantly miss it. It was the last time they could behave like savages, go home feeling proud and tired at the same time. The last time they could fuck somebody in the linen closet and have it not mean anything too serious, or stay out all night and wake up on the floor. The last time they found themselves close to people from every corner of the world, of every race, proclivity, religion and background. The restaurant business is perhaps the last meritocracy-where what we do is all that matters. I'm not even out of the life and I miss it already.
____Anthony Bourdain, Kitchen Confidential
anthony bourdain, appetizers, arabic cuisine, bakers, baking, bars, bbq, beef, betty crocker, bitter, bowers harbor inn, bread, breakfast, brunch, bube's brewery, buffet, butter, cakes, candy, caterers, catering, cheese, chefs, chicken, chinatown, chinese cuisine, chips and salsa, coffee, coney islands, cook books, cookies, cooking, cooks, cuban cuisine, culinary arts, culinary institute of america, culinary school, curry, dairy, deep-fried pickles, delis, dessert, detroit, diners, dining out, dinner, duck, eggs, fast food, filet minon, fish, flour, food, food history, food travels, food writing, french cuisine, fruit, game, garde manger, german cuisine, girl cooks, greek cuisine, grill, guinness, haggis, hannah mccouch, health food, herbs, homestyle cooking, irish cuisine, italian cuisine, james beard, jamie oliver, japanese cuisine, julia child, kitchen confidential, kitchens, lamb, le cordon bleu, les halles, line cooks, liquer, little italy, lunch, meat, mexican cuisine, mexican town, mongolian bbq, nyc, oils, organic, pasta, pepper, pheasant, philly cheesesteaks, pies, pizza, polish cuisine, pop, pork, potatoes, private cooks, pro-carbs, pubs, recipes, restaurants, rice, ruth reichel, salads, salt, sandwiches, sauces, sausage, saute, savory, seafood, shellfish, soda, soup, sour, sous-chefs, southern cooking, soy sauce, spanish cuisine, spices, spicy, spicy foods, steak, stews, stock, subs, sugar, sushi, sweet, sweets, taste buds, tea, tex-mex, thai cuisine, the joy of cooking, umami, vegetables, vegetarian, venison, vinegar, wasabi, wine, wine tasting, xochimilco