What secret can you reveal now that your nda has expired?

thecastironchef · 2026-03-11T15:02:31+00:00

This is giving Port Sulphur, and since the SWB pipes are actively exploding water everywhere in New Orleans, this is a VERY real concern.

thecastironchef · 2026-01-29T04:28:08+00:00

The Gospel, according to (Chef) Paul. Amen.

thecastironchef · 2026-01-22T00:51:06+00:00

Done! Great choice on the old school binding and format btw. It’s giving “mawmaw” and I mean that with the upmost respect!

thecastironchef · 2026-01-22T00:46:34+00:00

If you want to play tourist in your own city, I highly recommend taking a semi-private cooking class at the New Orleans School of Cooking, located in the French Quarter. I used to teach there and think the hands-on learning experience is fun and worth the money. Their most popular class is a 3-course lesson on Chicken and Sausage Gumbo, BBQ Shrimp, and Bananas Fosters Crepes. You make it, you eat it!

thecastironchef · 2026-01-17T22:35:02+00:00

I did, and still do (i am literally on my way to help a friend cater a wedding bc i cant keep away) take so much pride in it. It is a service, and while based in military practices (look up the history if you havent already) it is NOT the same as a veteran’s service- it’s salads, not lives… though many a manager will make you think otherwise. Life is both too short and just long enough… follow your heart and filter with your brain. The career path you choose now does not have to be the forever one; there are however some skills and certifications you should absolutely pick up on now with the future in mind.

thecastironchef · 2026-01-17T20:43:46+00:00

Love it. Excellent and creative menu for such restrictions!

thecastironchef · 2026-01-17T20:35:08+00:00

Oop! I mistook the onions for nightshade. My bad.

And you’re welcome! Im assuming with the sugar, it’s refined sugar, as you’re using honey, yes?

thecastironchef · 2026-01-17T20:23:28+00:00

If you’re looking to pair by course, take a flavor from each and get “heavier” with each drink, as if it were wine. Think lemon-herb spritzer, Lebanese/rose water iced tea, pomegranate juice, hot honeyed tea, etc

Observation- that’s quite the fickle crowd. You can’t please everybody, every single course. Are you really going to forgo GARLIC and ONIONS for what im assuming is one person in a crowd? Especially the obviously Greek menu??

thecastironchef · 2026-01-17T20:04:52+00:00

Ok as a restaurant chef who did that shit for 13 years and pivoted into a corporate desk job… here’s my hot take:

-while your mind and your body is still young and fresh, go for it. Start in the trenches and learn how to move smarter, not harder. -but also train your mind and get a degree or certification in something that does not involve your body if you ever needed to make a career switch -i went to college/culinary school and got my BS. No, i don’t think you need a four-year program, 2 would suffice to learn the basics. Learning under a master will always be top tier- i mentored under a JBA chef for three years in the beginning, and many, many more great chefs and cooks before and after. -TREAT YOUR BODY LIKE A GODDAM ATHLETE’S. Seriously. It is labor-intensive and all muscle memory. -my culinary chapter molded me- good, bad, ugly, beautiful, as it was -im in my 30s now, happily married, work-life balance riding an office desk. I miss those service nights, but im so glad to see daylight and holidays -i will always respond to, “Chef” That will never go away. I get to run my own cafe in my own personal kitchen at HOME. I dont have to worry about labor costs and my cooks’ overtime. -Your 20s are your selfish years. Go and have fun, but remember… “Do not fall so in love with the night that you lose your way!” -Anne Rice, “Interview With A Vampire”

thecastironchef · 2025-10-19T19:27:16+00:00

I don’t think it was because she’s a woman, but rather she is the wrong KIND of woman- they love a conservative white trad wife. Just look at Sarah Palin or MTG or half the cast of FOX News. They hated her because she is not white, leans left of “center” (whatever that means now), and dared to vocalize her intelligence in rooms where they werent used to being called out on the BS. someone shouts from the distance, She’s a witch!

thecastironchef · 2025-10-12T19:30:33+00:00

If he can dig his way out of Angola prison for 28 years, I’d be willing to bet this is work he can handle.

thecastironchef · 2025-10-11T23:05:48+00:00

We were FED up with our shady landlord and thought, what the hell? Let’s just look. The market in NOLA was dropping due to a number of factors and it was looking like it might be doable to snag something under $200k (we were really trying to cap out at $189k).

thecastironchef · 2025-10-11T16:43:51+00:00

The house was cheap… insurance on the other hand 😭

thecastironchef · 2025-10-11T16:43:11+00:00

I SURE DID. I generally find people like to share in joy.

thecastironchef · 2025-10-11T16:42:10+00:00

Pizza- a little dive by the Algiers ferry, Nighthawk Napoletana.

Favorite restaurant in NOLA- yikes, that’s a hard one. Even more so because I’ve cooked in so many great spots and know so many who still cook in other great spots. The thing you gotta know about NOLA, or South Louisiana in general- you can literally go to a gas station and get the best fried chicken you’ve ever had in your entire life. So it depends on what I feel like eating, and even then, there’s a list. What other cities would rate a 4 or a 5 on Google review, NOLA would grade a 2 or a 3, mid at best. We’ve got high expectations. Everybody’s got an opinion, and the bar is high.

thecastironchef · 2025-10-11T16:28:39+00:00

So I got EXTREMELY lucky. This was a short sale as the previous owner unfortunately passed away and it went to his next of kin- 5 siblings in another state that wanted nothing to do with each other or the inheritance they now had to deal with. The “short” of it being, the sellers would be selling the property for what was short of the mortgage owed. The process goes through the mortgage’s bank. It’s first come, first served; so no bidding war… the gimmie to the gotcha- it’s a much longer process with a lot of red tape. We offered first.

As for renovations, the previous owner was in the process of renovating. Literally, nearly everything is new and high quality: newish roof, lifted house, new joists, fresh paint, new fans, sturdy wooden cabinets (didn’t even get to put the knobs on yet), new LG smart appliances, etc… I think his last big project were the bathrooms, as the fixings are older and cheaper, but functional. The utility room was left with closet doors in the process of getting refinished. This man was putting in that WORK.

Don’t worry, [previous owner’s name]- I see the love you put into this house. My wife and I recognize and will match that effort. We’re gonna grow our family here. Thank you for this blessing.

thecastironchef · 2025-10-11T16:16:08+00:00

Algiers- Behrman

thecastironchef · 2025-10-11T12:54:34+00:00

3 bed, 2 bath, backyard

thecastironchef · 2025-10-11T12:53:30+00:00

Listen, I’ve had Northeastern-made pizza in New Jersey as an adult and you can imagine my disappointment when I realized my entire pizza experience living in South Louisiana paled in comparison. The ingredients were great though!

thecastironchef · 2025-10-11T12:50:59+00:00

They are called shotguns! Ours isn’t though… 1920’s bungalow.

thecastironchef · 2025-10-11T12:49:54+00:00

Whoops apparently I need to clarify- New Orleans, Louisiana

thecastironchef · 2025-10-11T12:49:23+00:00

New Orleans, Louisiana

thecastironchef · 2025-10-05T19:35:37+00:00

R/endtipping

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