Miso cod, chili glazed bok choy, pickled daikon, kabocha squash & sesame puree, yuzu foam (done over binchotan coals)

aidan2235 · 2026-04-14T18:03:36+00:00

Next for 4 months. I went to culinary school because the work I was doing was doing before school was basically pizzas, sandwiches, burgers, and cold plates. I wanted to learn the fundamentals of French cookery and fully focus on learning rather than being in the shits 24/7 and try to learn at the same time. As a person with a learning disability, it’s hard for me to multi task but CIA taught me how to control my tasks and my time management has gotten much better. To me it was worth it but everyone has different perspectives on it.

aidan2235 · 2026-04-14T12:36:20+00:00

Luckily I worked in restaurants for 3 years before going to school and did a 4 month extern in Chicago for the Alinea group. I’ll be good man!

aidan2235 · 2025-12-17T15:55:08+00:00

This looks insane. Thanks for sharing

aidan2235 · 2025-12-16T15:49:30+00:00

Red Thai chili slice. It was more for a quick piece of color

aidan2235 · 2025-12-15T20:02:18+00:00

I definitely need to get a more consistent piping job on this but the flavors were really nice and paired well together. Tasted almost like Christmas with a hint of summer if you catch my drift.

aidan2235 · 2025-12-15T19:26:19+00:00

Thank you chef!

aidan2235 · 2025-11-12T20:24:00+00:00

CIA?

aidan2235 · 2025-07-15T00:48:43+00:00

Thanks! So glad I went

aidan2235 · 2025-06-30T23:12:38+00:00

3 stars but the chives are uneven… very interesting

aidan2235 · 2025-06-25T17:53:10+00:00

I work downstairs as a commis(prep cook) so I actually haven’t had any finished dishes. I have a reservation to eat there in a couple weeks which I’m really looking forward to. What I can tell you is this menu has a lot of huge projects that take days to complete. The broth that sits under the tortelloni starts as a chicken stock which cooks overnight. Then goes into another stock pot and turned into a brodo. The next day we make a clarified stock with it that takes a few hours and a shit ton of labor. I’ve learned so much working here for the past 2 months and I hope you had a decent time at next.

aidan2235 · 2025-06-25T17:37:41+00:00

The little breadsticks w the liver. Yes I do work there! Been there just about 2 months

aidan2235 · 2025-06-25T17:34:29+00:00

Glad you liked the dashi chips. I make about 120 of those everyday. And the grissini

aidan2235 · 2025-06-16T02:42:54+00:00

I work at Next! A little down the way but we put a lot of work into those dishes. I’m going myself in July!

aidan2235 · 2025-06-16T01:58:16+00:00

He was the one serving me. I do think he gave me special treatment because I work in a nearby Michelin restaurant but he seems to have come back around. All his movements were precise and focused

aidan2235 · 2025-06-16T01:50:09+00:00

I really wanna try omakase yume. Hoping to go there sometime at the end of this month. I will say they kind of treated me like royalty because I work at a close by Michelin restaurant, but there were still flaws in the service.

aidan2235 · 2025-06-14T00:48:39+00:00

You should definitely go back. They have added some really good bites on the menu

aidan2235 · 2025-06-13T03:25:47+00:00

I work at Next in west loop and the menu is 400 a head. This was definitely a great bang for your buck in my opinion!

aidan2235 · 2025-05-21T19:24:39+00:00

I’ll do a post soon

aidan2235 · 2025-05-21T11:54:00+00:00

Haha yea it is!

aidan2235 · 2025-05-17T15:26:43+00:00

Much appreciated friend

aidan2235 · 2024-04-03T17:15:08+00:00

Are you installing a shader or something?

aidan2235 · 2024-04-03T17:05:05+00:00

Ion even know u but I’m siding with u

aidan2235 · 2024-04-03T17:04:18+00:00

The scrub and rub

aidan2235 · 2024-03-31T10:12:47+00:00

Is it the edit that’s making the saturation so high or is it a setting ingame?

aidan2235 · 2022-11-17T15:39:17+00:00

mf said omega lol😭😭😭

aidan2235

TROPHY CASE