When I launched TemporaryChef in March 2008 it was meant to be a vehicle for myself and two other career Chefs to pursue our deep passion for the culinary arts. Since then it has grown to include many other Chefs in various parts of the world who share our devotion, including a group of talented Chefs who specialize in private yachts.
The pursuit of a career in kitchens is an affair of the heart and soul. We strive for perfection and endlessly seek knowledge and technique. We have honed our skills in many disciplines including vegan, macrobiotics, special needs, and a world of ethnic cuisines. Food is in our thoughts even as we sleep, or take our leisure, waiting for that glimmer of idea that will become our next entrée.
The field of culinary arts is a labor of love. All of us here have dedicated our lives to the incredible pleasure of food and we wish to share that devotion with you.
As Crescent Dragonwagon, B.1952 said:
"Kitchens are exciting places. The four elements of the ancients (earth, as represented by the food substances born of it, water, fire and air) co-mingle and recombine. Sizzling, boiling activity; the onions as they saute’, the wash of steam as the pasta is drained in the sink, the waft of baking bread. The pulsing white-veined heart of the deep purple cabbage, the transformation from liquid to solid of the cakes as they bake – these tasks and rhythms remain, for me, something both holy and fun. Cooking has alchemy and theater, the joy of creation; the sensual pleasure of touching and sniffing glorious foodstuffs; the pleasure of pleasing others…"
Step in; your table awaits.
The Brigade de Cuisine at Temporary Chef
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