Hello Everyone & Welcome to my blog,
My name is Phil, I was born and raised in the small town of Mayville New York on the shores of beautiful Lake Chautauqua . I grew up in a restaurant setting at the historic Peacock Inn Hotel, working as a bus boy I always pictured myself wearing the chef’s hat and cooking the ultimate meal… however that would prove to be a very long and winding road. As I began to make my plans upon graduation I expressed my interest in ”cheffing” only to be told by my guidance counselor that “chefs come from France” and that I should prepare myself for a business administration curriculum at a nearby state university. So I took the advice of my guidance counselor and for the next 25 years I went about my business using the accounting and business skills in various jobs. As the sales manager of a large wholesale distributor I reported to work one morning only to be told of a downsizing maneuver that would result in the dismantling of my department. Now faced with a job change I opted to take the opportunity and go for a total career change.
In June of 1991 I enrolled in the culinary school at
Baltimore International Culinary College as the first step in fulfilling my dream of cooking the ultimate meal. After 15 months of study in Baltimore I left the states for the European Epicurean Center in Dublin, Ireland to learn the art of European style cooking. After several months of study i returned back to the states and took a job as line cook at the Inner Harbor hotel in Baltimore. Over the next several years I worked my way through various culinary positions in Maryland, Pennsylvania, Georgia and South Carolina. It was in Greenwood, South Carolina that I had the pleasure of meeting Eric & Vivian Smith, owners of
J.E.S. Restaurant Equipment & Kitchen Emporium, where we began a weekly series of cooking classes that included hands on instruction and demonstration of various cooking techniques. The classes were a big hit around town and it was during that time that I realized the enjoyment I received from sharing my passion for the culinary arts with others.
It is with great pleasure I welcome you to my blog… a place where you will find some of my favorite recipes, useful techniques, kitchen safety instruction, and much more.
CHEF PHIL
Phil, look forward to reading all the blogs, and in turn that will advance my love of cooking. I feel very fortunate to know you personally. Saying that, help I need new pots and frying pans. What should I buy?
Best of luck,
Dorothy
PS You would of loved seeing Tom Lascell and myself Christmas watching the food channel.
git er done son
seriously ,looks good so far
Like the site. My Grandson is coming home in Feb. He has been in the Navy stationed in Japan.
For 2 years he was Chef to the Captain and his crew. Like you, he loved turning food into a masterpiece.
He will love it that I know a real Chef and hope you can meet him. You have lot to offer him.
Suzanne
Way to go Chef Phil !!!
Another one of your food loving friends has just signed on as a blog fan !!
Wanda
Congatulations on the website & your “new” career, Phil. I remember your mother working at the Peacock.
Phil, I’m still kind of new at this “blog” thing, so will try to learn and see what all you have here! Great site, and I wish you all the luck in the world with this new direction. From sunny but cold Florida, at least this morning.
Todd
Clarkie,
Just checked out your web page today. Very nice, will check back often for new ideas !
Great blog site. This seems to be a perfect venue for you, a down home discussion about food and what makes for a creative kitchen. I’ll stay in touch.
Sure wish you had provided the ‘Monkey Bread’ recipe when the monkey was still alive !!
Seriously, can you give me a refresher on the “mother Sauce” recipe and how to vary it for other uses. And what is the trick to getting a roux nice and brown without scorching it ? Thanks, Chef Phil !
Wanda
What a great site!! I love the recipes and mostly the “how to” section. I bookmarked you (I think!!!) and will visit often, also must share this with several friends! Way to go, Phillip!!
Brenda
Phil, thanks for inviting me to your web site. You have a wonderful site and I will be visiting it often. I love to cook and entertain so, it will be of great interest to me.
Millie and Afton would be very proud of you!!!
Phil, how about some recipes for some interesting vegetable dishes. I have many recipes for vegetables but some of them that I have tried are not particularly to my taste. I want something gourmet or different. Thanks Phil.
Really nice site. Hope to visit it again soon
Glad you are enjoying the content… any suggestions?
Very interesting blog. I will come regularly here. Thanks the author
Thanks for the compliment, looking forward to hearing from you again
its really great blog. Thx for the auther
What do people in China call their good plates?
Tupperware ?
good post
cool posting
good post, thank you!
Great article . Will definitely apply it to my blog
I fully agree with all the positive feedback on the blog, although there is little negative.
eee, respect! cool post!
yahoo good post !
Goodday
awesome post – i’m creating video about it and i will post it to youtube !
if you wana to help or just need a link send me email !
Evan as a cooking junkie who cooks rarely these days–I love this! (Cookbooks are recreational reading!!)
We’re glad you are enjoying the blog! Please visit often, share with friends, and offer any suggestions you may have.
Reading all these comments makes wish I enjoyed cooking more. I didn’t know your Mom ro that you worked at the Peacock.
Pat
I fully agree with the author.
To quote another fine chef: “Cooking is at once child’s play and adult joy. And cooking done with care is an act of love.”
Yes, many hours put in at the Peacock, a place that is sorely missed by many I feel.
Fiona, it is a great post thanks for writing it!
We made good, I’ll use it.
Everything is written correctly, and rightly so.
Also agree with the author, all true.
Chef. awesome blog. Good luck to you and may we cook together again very soon! How about a Carre’ d’Agneau roti with sauce Bretonne. And salade Jockey-Club!!! Since you are quite the Pastry Chef you do dessert!!! Looking forward to more things from you! I love you forever!!!
You mean roasted rack of lamb with white beans and cabbage flowers ?
Close very close..Lamb for sure!!!!!
totally agree with you, all right.
Add to favorites, I’ll use it.
I do know this was a very interesting post thanks for writing it!
Good. I like it. It’s very good blog.
it’s very nice
Very interest article.
Nice article!!!
Good post. I like it.
very int post.
Very interest.
oooh. I like thet!!!!