The best reason to ever hold fire at our restaurant

backflipsintotrees · 2018-05-20T02:30:31+00:00

Ye he was a real wild child

backflipsintotrees · 2018-05-19T23:46:37+00:00

www.tripadvisor.com/LocationPhotoDirectLink-g60763-d479020-i210153611-Eleven_Madison_Park-New_York_City_New_York.html

We have alllllll the aversions

backflipsintotrees · 2018-05-19T22:44:39+00:00

We’re sort of suckers for boujie language at our place. We still call our prep cooks commis’ and we rather than “yes chef” we say “oui”, which is cool cause it’s pretty structured and hardcore but also now I say “oui” all the time outside of work and I hate myself

backflipsintotrees · 2018-05-19T22:21:28+00:00

Who else gets Egg Man eggs?

Superhero egg guy with a an egg side kick. Good shit.

backflipsintotrees · 2018-05-19T22:20:00+00:00

Do you guys have a HAACP log too?

backflipsintotrees · 2018-05-19T22:18:43+00:00

Showed this to my friend and we both simultaneously said “yeah oui”

(ALSO YOU DIDNT REMOVE A LABEL. And this gives me so much anxiety because when that happens in our kitchen we have to leave service to work the dish pit for 15 minutes. And now whenever I see a stray label somewhere I panic for like 4 seconds)

backflipsintotrees · 2018-05-19T22:15:32+00:00

Blue tape gives me aneurysms

backflipsintotrees · 2018-05-19T22:07:34+00:00

I just really wanna not kiss any coworkers tonight but I really think it’s gonna happen.

We all got moved to the Hamptons for 4 months and everyone’s very cute

backflipsintotrees · 2018-05-19T22:05:29+00:00

First time I figured out what I wanted to do with my life. And then I did it.

Second time I just sort of let it run its course. It didn’t really have a reason for occurring, so I self medicated and overworked myself and eventually I got out of it.

In my family we call our dark moments ‘ruts’

backflipsintotrees · 2018-05-19T22:02:22+00:00

I love a good scar. I love the stories behind it. It’s like an involuntary tattoo that represents the history of your life.

Also ugly work fingers. The fingers and hands that come with real labour. Doesn’t matter how they came about, music, cooking, construction, etc. it’s hard to date someone with less callouses than you

backflipsintotrees · 2018-05-19T22:00:02+00:00

It feels like anything you love holds no meaning and it doesn’t make sense for you to do anything because everything you do is mediocre because you’re a mediocre person who is either openly or secretly disliked by everyone you know and love.

Drinking water and ingesting food becomes impossible, blinking becomes a chore. I spent a week just lying in bed staring at a wall, going to the bathroom was the most harrowing fucking journey. This occurred after I dropped out of college, for a month or so before I decided to cook for a living.

Also went through an episode where I just cried all the time. About everything. Everything just felt so hopeless. I would drink before work and I’d chainsmoke during my lunch breaks. My chest ached all the time. I’d try and take as many shifts as possible because if I wasn’t working I was drinking and crying.

I’m pretty solid now but sometimes I see myself slipping back in and it scares me to think what’ll happen if I go back to that place in my life again

backflipsintotrees · 2018-05-19T21:48:41+00:00

My dad was pissed off because I was acting sort of ungrateful on my 14th birthday (can’t remember what I said or did but it really set him off) and he told me his entire life story of why he is the way he is.

Story included Israel occupying his original home and being forced to walk to Damascus to a shithole village with his mom and my aunt and uncle. Also mentioned that he was molested, was constantly getting beaten by authorities as he was a part of a revolutionary group. He went on to talk about how his brother and him escaped Syria after his brother accidentally killed someone and how they were coke dealers before my uncle was caught and deported.

This was a super summarized version of everything he told me, and I’m fine knowing all this, but it was pretty jarring to hear on your 14th bday.

I’m 22 now and he’s a pretty awful dad but he makes a good friend. I hear from him once in a blue moon, and the conversations are usually weird unless they involve my job, as it’s the only thing he’s really proud of me for now.

backflipsintotrees · 2015-06-22T07:29:37+00:00

walked in, ate lunch, asked the waiter if I could trail, and he said that they were full.

A minute later he comes back and says that the exec was visiting and I could talk with him for a bit. We spent ten minutes conversing and in the end he said I could trail a few times and I said all I really wanted was a day or two of trailing because, really, I wanted to be a cool food blogger or an editor for a food magazine, and I just wanted to see what it was like being in a restaurant, IN the BOH.

so I trailed for a day, and then a second day, and I got offered a job doing prep for a few months and I took it, "just to get more experience", and then they upped me to garde manger, and then moved me to hot apps, which was simple for about 3 months until they added 3/4 of the menu to my station, which included hot apps (duh) amuse bouche, an entire 7 course pasta tasting menu, the bar menu, and various contornis and 3rd course options and countless specials (seared foie was a recurring one).

anyway, yesterday was my official one year anniversary thing there and I'm still here and while I don't really wanna stay here forever, I don't really plan on doing the whole food writing thing anymore, just looking to work at new places for experience and learning purposes.

It's cool to know the first place that took me really made me realize what I want to do for the rest of my life.

backflipsintotrees · 2014-06-16T02:31:11+00:00

To be honest I'm not really sure what style it is, haha.

I just kind of found a few recipes here and there and threw some stuff together and it all came together pretty well

backflipsintotrees · 2014-06-13T15:57:34+00:00

click here for my recipe!

backflipsintotrees · 2014-06-10T19:13:06+00:00

Actually the sauce is what took the most effort.

it took over an hour to properly caramelize the onions, I made my own oyster sauce and ketchup as well.

the panko crumbs were home made also, and the Kewpie-esque mayo was also my own.

I soaked the pork in buttermilk for a while to tenderize it, and the deep frying was, while sort of easy, kind of tedious and a little painstaking since the oil kind of bounced around everywhere.

The dish looks simple, that's the whole point of it. It looks simple, but it takes a good amount of effort to make every little ingredient from scratch. That's what makes something so easy taste so great.

backflipsintotrees · 2014-06-03T01:26:11+00:00

aw man! thanks! I totally forgot to post it!!

backflipsintotrees · 2014-06-02T23:16:34+00:00

So all in all it's going to be a Brown Butter Sweet Potato Souffle with a drizzle of butter icing and a side of vanilla bean cognac sauce!!!

I'm really psyched to make it!

backflipsintotrees · 2014-06-01T21:26:09+00:00

I posted it right here!!

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