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Chef Tonya's Blog

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


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...


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


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...


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


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.



when you realize, you did something really great!


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...


the most interesting lunch I had ever had!


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...


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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