Wednesday, March 20, 2013

My buddy Chris showing off his skills filleting a fish.

I think every chef, not just in America, but across the world, has a double-edged sword - two jackets, one that's driven, a self-confessed perfectionist, thoroughbred, hate incompetence and switch off the stove, take off the jacket and become a family man.

5 Things Gordon Ramsay Thinks Everyone Should Keep in the Fridge


1. Pink champagne
2. Half a dozen eggs
3. Creme fraiche
4. Block of aged Parmesan
5. Spicy hummus

Award-winning chef and TV personality Gordon Ramsay says he can tell the person you are just by looking inside your fridge. Watch this video onMen's Journal to find out why the five items listed above were his fridge essentials and should probably be yours too. (Hint: "There's something really sexy about making the most amazing scrambled eggs for breakfast, especially if you luck's in and she's doing a sleepover."

Tuesday, March 12, 2013

Michelin Stars The Madness of Perfection

It takes amazing determination and drive to peruse a Michelin Star. Having worked in the kitchen of a Three Michelin Star kitchen and seeing teams of chefs all driving toward perfection. I can honestly say that there is no quantifying the passion that it takes to get the job done let alone a single star. Working day in and day out striving and succeeding at being the best in the culinary world. This is the life of attempting to get a star. I strolled across this video and had and ahh-ha moment. Please take some time to really dive into the video. It gives some great perspective from some world renowned chefs from across the globe..... Enjoy!

Sunday, March 10, 2013

Once you understand the foundations of cooking - whatever kind you like, whether it's French or Italian or Japanese - you really don't need a cookbook anymore.

How to Fillet Red Snapper - Chow Tip

What is Crème Fraiche?

What is Crème Fraiche? Crème Fraiche is matured, thickened cream that is slightly tangy, nutty and velvety rich. Also not that not all Creme Fraiche is created equal the consistency can range from commercial sour cream (yuck) to a near solid state like butter or margarine is at room temperature. Crème Fraiche is a gift from our French friends, and for the most part sold unpasteurized in France, this is great because the natural bacteria’s allow it to thicken into something amazing. (They are lucky.)In America were the law states that all commercial cream be pasteurized. Thicking does not happen until you add buttermilk or sour cream.

If you go to the store and purchase Crème Fraiche it is really expensive, I mean crazy prices. I find that charging $18 dollars for 16oz is ridiculous especially when it is so easy to make on your own, plus everything always tastes better when you make if from scratch…. always.  Below you will find the recipe and instructions on how to make an amazingly fresh Crème Fraiche, use it on top of fruit, eggs and my favorite over cobbler. Enjoy  

Creme Fraiche


Author: Chef Anthony Thomas

Prep time:

Total time:

You will be amazed at the simplicity of this recipe.


  • 2 Cups Whipping Cream

  • 4 Tablespoons Buttermilk


  1. Combine the Cream and the Buttermilk in a 16oz glass mason jar.

  2. Cover and let stand at room temperature (70*F) for between 8 and 24 hours, or until very thick.

  3. You now have creme fraiche

  4. Stir well before covering and hold in the refrigerator for up to 10 days