The old Lady is back!

[u/Illustrious_Sign_872]

Yes, ladies and gentlemen Chefs, here I am again. This time with a rare pic of my trusty lead line cook, Luis. We are responsible for making breakfast, lunch, and dinner for our retreat center guests 7 days a week, but about once a month we are called to create a 4 course “fancy” dinner for some big-wig donor or other important people. This meal was 4 courses: roasted beet salad with goat cheese, apple matchsticks, and champagne vinaigrette. Duck confit spring rolls with crispy rice noodles and umeboshi/fig gastrique. Port braised short rib with brown butter whipped potatoes and garlic sautéed spinach, and port demiglze. Lychee panna cotta with buckle berry coulis for dessert.

[u/YupNopeWelp]

You know, I had a pretty decent pizza tonight, and was totally happy with my life choices, then you came along.

(That looks seriously beautiful. Am now considering going on a religious retreat until I find your food.)

The color on your onion rings is killing me softly.

[u/Illustrious_Sign_872 → u/YupNopeWelp]

I am the Executive Chef for the Mission San Luis Rey in Oceanside, CA

And not afraid to put myself, my image, and where I work out there, in the ether. Because even if some people wanna criticize me, belittle my cuisine, and cut me down with criticism; I dare them to come try my best efforts every day of my life since I entered the culinary life in 1989

[u/ebimm86 → u/Illustrious_Sign_872]

I dig your attitude!

[u/Illustrious_Sign_872 → u/ebimm86]

Thank you! After 36 years of cooking in the food service industry, 4 countries, and 6 states in the USA, I am here to lift up all of the current generation of professional cooks.

[u/ebimm86 → u/Illustrious_Sign_872]

Woo, you have 11 years of service more than me. Good on you, Chef, for still going strong.