My food pilgrimage has been a life-long devotion.

Chef Life: Chapter 7

Chef Life: Chapter 7

I read somewhere, once, something to the effect of “if you want to truly master something, you’ve got to be willing to suck at it for long enough.” As far as I can tell through my experience, that’s true. After 5 years of teaching at the U, the department was going...

Chef Life: Chapter 6

Chef Life: Chapter 6

Not long after I started at The Prairie Schooner, I accepted a position at The University of Utah, teaching  a class on cultural aspects of food in the Department of Nutrition. I taught Monday afternoons, which was my day off from The Schooner. The class had...

Classic Lasagna

Classic Lasagna

  Classic Lasagna Classic lasagna - layers of pasta, rich meat sauce, and melted mozzarella 1 9 oz. pkg lasagna noodles (recommended: Barilla oven-ready)2 lb mozzarella (shredded )For the marinara2 28 oz.can Crushed tomatoes (recommend: Cento brand)1 lb ground...

Eggs Benedict

Eggs Benedict

  Eggs Benedict Poached eggs and canadian bacon served on an english muffin, smothered in hollandaise sauce For the hollandaise¾ cup butter3 large egg yolks1 ½ teaspoons lemon juice (freshly squeezed, plus more to taste)3 dashes Tabasco sauce (plus more to...

Chef Life: Chapter 5

After nearly 15 years, The Metropolitan was due for an update - new floors, new decor, new menu - everything got scrutinized, evaluated, and discussed. After several months of planning and consideration, Karen decided that she was done being in the restaurant...

Chef Life: Chapter Four

“What the fuck am I even doing here?” I wondered, as I stepped into the kitchen of The Metropolitan, the crown jewel of Salt Lake City’s fine-dining scene. The sounds, the smells, the lights, the red-brown tile floor, the checkered pants and the white shirts – it was...

Chef Life: Chapter Three

“So, food is my passion?” I thought to myself, already knowing the answer. The sinking feeling in my stomach was completely expected. I didn't really WANT to get back into food. I liked the lifestyle that I had. Food would change ALL of that. At least that’s what I...

Chef Life: Chapter Two

Corporate America. That’s the dream, right? Suit and tie, 9-to-5, 40 hours a week, twice a month paycheck, stock options, money, house, car, toys, vacations, etc. That’s what we all aspire to and work for, right? That’s what I convinced myself, anyway. And the truth...

Bread pudding

Bread pudding

Bread pudding This is a pretty basic (but DELICIOUS!) bread pudding recipe. It really becomes something special when you choose an amazing bread to use. For the whiskey caramel sauce1 cup granulated (white sugar)¼ cup water½ cup heavy whipping cream (room...

Chef Life: Chapter 1

Chef Life: Chapter 1

To understand my passion for food, I feel like it’s necessary to understand my childhood. You see, my passion for food began before I was even born, really. It started with my father, when he was a young man. You see, my father has been in the food service since he...