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Chef Tonya's Blog

Is a Bachelor's Degree In Culinary Arts/ Foodservice MGT worth it?

2011/03/30

Is a Bachelor's Degree in Culinary Arts/ Foodservice MGT worth it? I have been in the industry since I was 14 years old, I did a vocational Culinary Arts Class and then went on to get my Associates Degree in Culinary Arts/ Foodservice MGT. It has been nearly ten years since I have graduated from college and now I am itching to go even further in my education. I have not lost my passion for...

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What does it take in an interview to get a call back?

2010/06/14

I am not typically one to walk around high horsed and thinking my s**t does not stink, as many people think of Chefs in this world. I do however have a lot of confidence in what I am passionate about. If this blog may sound like I have written it out of anger, I assure you, it is not, it is pure frustration!

I have been to three interviews in the last month. Now mind...

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How do you get more people involved into what you love the most?

2010/05/09

How do you get people to understand how passionate you are about food. Not just cooking it, but smelling it, looking at it, it is almost like a seduction right on your pallet! When I taste something so heavenly it is like you enter another world you once thought was simple but then you get a taste of something so complex yet so heavenly, it brings you into a world of nothing short of a miracle.

it...

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when you realize, you did something really great!

2010/04/16

When I first began my Culinary life, I was about 14 years old and joined in a vocational class called Culinary Arts. I had no idea what that was, but I figured, it said "Arts" on the end, so why not. The instructor held an open house for interested students.

As I strolled through the Kitchen meeting new Chefs that Mr. Parmalee invited to assist with the Open house. I walked past this man carving...

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the most interesting lunch I had ever had!

2010/04/13

I have been very fortunate to stumble across new and exciting things in my career. One of my most favorite things to happen to me are when I meet new people from different cultures. I have friends from, Beijing, China, New Deli, India and Mumbai, India. The Hindi culture is one of the most fascinating and intriguing cultures I have ever had the pleasure of encountering. I went to Culinary school in Pittsburgh, Pa and was taught "Classical French...

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The Four C’s of Food Safety

In the fight against bacteria in the food preparation area, there are 4 Steps to...

The All-Important Restaurant Pass? Is it all that Important?

The Pass   When we say “the pass”, many might misconstrue it for some sort...

Pork siomai w/ chili garlic sauce

My version of pork siomai paired with chili garlic sauce. cooking is really my passion,...

Yong Tau Foo : The Fish Fabulous

My house is next to the Doi Suthep, so I have a great view of...

Wagyu: In Search of the Best Steak

Since returning to Mckendricks Steak House in October of 2007 I knew I had a...
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