Owner: Deglazed URL:http://deglazed.finarelli.com Join Date: Fri, 11 May 2007 09:13:53 -0500 Rating:0 Site Description: Have you ever dreamed of giving up your job to become a professional chef? That is what I did, and this is my blog that chronicles my misadventures as I follow my lifelong dream. Site statistics:Click here
One Week Left at Vero… 2007-05-10 16:59:19 I told you there was big and exciting news afoot!
Yes, in an announcement that I’m sure is a surprise to most of you, I have put in my notice at Restaurant Vero and am moving on to a new job at Rustico Restaurant and Bar in Alexandria. I actually told Joy I was leaving a few days before my trip to Turkey, but I figured there was no sense in telling you all news this big right before I went on vacation and made unable to answer any questions.
So, much like when I told you all I was leaving Cafe Tirolo, I will try to explain this situation in a question-and-answer format.
The pull of promise, the need for me to pioneer my own path. I guess I played too much Oregon Trail as a kid&hellip
;
Why are you leaving Vero?
There are essentially two reasons to leave a job. One is where the job is so bad; it pushes you out the door. The other is that another opportunity opens up that is so attractive, it pulls you towards it. This is a case of the latter. This move has nothing to do Read more:One Week
Back from Turkey 2007-05-08 19:30:34 While I did get a little bit of computer time in Turkey
, I did not get enough to really create a post from the field that would have been worthy of your all’s time. I am sorry you all had to wait so long for the update, but I hope you will find it worth the wait.
Turkish coffee on the Bosporus.
So allow me to give out the obligatory “Turkey was great, I had a wonderful time, and the people are so friendly!” thing. It was, I did and they are. This allows me to now go into the details of the trip - mostly the food stuff seeing as how that’s probably what you all want to hear about - without further delay.
First off, allow to me frame the trip around the concept of something Turks apparently hate, and something they obviously love. The apparent hate is not food related, so I will be brief.
Turks hate dead skin cells. My wife went to a Turkish bath, and it seemed as though she had been gone over with a belt sander when she returned. She enjoyed the experi
Trotting Off to Turkey… 2007-04-27 05:01:49
I’m going to Istanbul. (Not Constantinople)
Hey there Deglazed fans, I am off to Turkey
for the next week and a half, so alas, no updates for a little while. (This is going to totally ruin my blog rankings&hellip
;) I am excited to sample all of the great culinary wonders of Istanbul, and hopefully I will be able to return with some great culinary finds for my kitchen. If I’m lucky enough to find an internet cafe, I can provide you all with an update from the road, but otherwise I will be back in the country on May 7. I’ll be sure to provide you all with the highlights of the trip - especially the food - for you then.
I promise you there are big updates that will be revealed when I return, but until then, this would be a great time to tour through earlier posts (get caught up on the story) and to vote for Deglazed in the Blogger’s Choice Awards! Clicking on ads while I’m gone will help me pay for the trip, so that would be cool as well…
Thank Read more:Trotting
The Early Shift 2007-04-25 06:05:25 My cell phone rang at 7:40 AM this morning.
This would normally annoy me to no end as that is time I usually have reserved for sleeping, but I was up this particular morning. I was going in with the early shift today. Because I am going on vacation next week, I am a prime candidate for putting in extra hours. And extra help is what they needed on the catering side of things this morning. I was dressed up in full chef’s regalia, and was preparing to get in my car, but the ringing tone from my pocket stopped me.
“Hello?” I was barely able to murmur seeing as how I was not fully awake yet.
For those of you who don’t know your cuts of pasta, this is rigatoni…
“Hey Matt, it’s Amy, can you pick up six boxes of rigatoni noodles on your way in this morning?”
“Six boxes of rigatoni?” I repeated back to make sure I had heard her right so there would be no mistakes.
“Yeah, and be sure to keep you receipt so we can get you Read more:Early
, Shift
The Amazing Range of Carolina Cuisine 2007-04-20 17:20:06 I just took a trip back down to Durham, NC - where I went to college - just to see some old friends who still lived there. Some of them have babies now, so it was good to meet them as well, but when asked what it was I wanted to do there by my host, I told him that I had to get some Barbeque.
Barbecue, slaw, hush puppies and sweet tea.
This pig did not die in vain.
I can still remember my first experience with this sublime pork dish. On my first trip to North Carolina
, back when I was nine, my parents mentioned in the car that they wanted to “get some barbecue”, which was a sentence that made no sense to me since I had only ever heard the word “barbecue” used as a verb up until then. I couldn’t imagine what it was they were trying to get… a grill? The coals? It made no sense to me until I was handed my first sandwich.
Covered in a Central Carolina sauce that had just the right heat levels and tons of Dixie slaw, this was love at first bite. Read more:Amazing
, Range
, Cuisine
Shout-Outs 2007-04-12 16:34:04 A few stories here that relate to other great blogs you should be reading. First off, to my good friends at the Rachael Ray Sucks Community I want to share this funny story. The other night in the kitchen, Dave (another chef) made a squirt bottle of extra virgin olive oil for use in dressing a new menu item. He is no fan of Rachael Ray’s either, but as a joke, he slapped a large piece of masking tape on the bottle and wrote “EVOO” on the bottle.
I took one look at that and was heard to proclaim, “Oh HELL no!”
Me with our newly-christened Extra Virgin Olive Oil bottle.
The offending piece of tape was quickly removed, and replaced by an even larger one that read: “EVOOMGSTFU!” In honor of the great acronym from on the RR Sux site, which of course stands for “EVOOh-My-God-Shut-The-Fuck-Up”! It is now the kitchen standard for our extra virgin olive oil bottle. (They also offer it on a T-shirt that I really need to buy…)
Back to Tirolo 2007-04-10 18:11:25 Some say you can never go home again, and since I had left Cafe Tirolo back in November, I had not been back. Yes, even though it is my next door neighbor who runs the place, and I was friends with many of the people there, I just hadn’t had a chance to be back.
It was my last meal there, and my first meal back. They really are great.
I am not sure if it was because I was so busy all the time, or if it was because I just needed some time to put the experience behind me. Either way, I found myself in Arlington yesterday around noon, so I thought I would drop by for one of my beloved chicken parm subs.
It is still cold here in DC, so there was not a huge crowd, but the indoor seating was still pretty full. That is good, since it says to me that business is about as good as can be expected for this cafe whose pace of production is based heavily on the climate. I walked up to the counter, and there was Sarah taking orders. She of course recognized me, and was happy to see
My First Birthday 2007-04-08 22:11:35 Well, it was actually my thirty-first birthday, but it was my first one as a chef. I mentioned how only the night before, I had started the wheels turning on quite the practical joke, so I figured that I was due for some serious harassment myself.
I arrived at the regular time, but to stay true to my word, I went into the office first to drop off some flowers for Jackie. She and I had a good laugh about the joke, and she liked the flowers as well. It was while I was talking to her that Joy asked, “What’s that on your hand?…”
I didn’t have a cut, I just had to try one on!
“That’s my Bacon Band-Aid,” I replied. It was one of the great gifts my wife had given me earlier that day, and was one I had been wanting for quite some time. Yes, they are Band-Aids that look just like strips of bacon. The perfect gift for any chef with an unhealthy obsession with pork products.
They all wished me a happy birthday, and I walked on to the ki Read more:First
, Birthday
Practical Jokes 2007-04-06 17:26:41 The jokes that are told in the kitchen are generally of the type that I won’t be sharing here. Mainly because my mother reads this blog, and because I am sure you have heard all these jokes before at one time or another. If you want some examples of the humor styles exhibited, you can always read my latest kitchen humor post.
Yes, the jokes are even better than the good old Whoopee Cushion…
But the really fun jokes of a kitchen are the practical jokes. It is a non-stop effort by all people who work in a kitchen to try and fool everybody else. From simple bullshitting (”Hey, we have a party of 15 coming in tonight, get ready for it!”), to sending people on a wild goose chase (”Take this bucket and go get me a live lobster from the basement.”), some of the best kitchen humor comes in the form of making somebody feel like a fool.
The simplest example is the aforementioned “can you get [blank] for me?” prank. The new person is asked t Read more:Practical
, Jokes
Social Life? What Social Life?… 2007-04-03 20:04:01 I am a night owl by nature. I don’t do mornings. And by “mornings” I mean “anything that goes on before 10AM.” So on the one hand, making the move to becoming a professional chef who works the dinner shift made a lot of sense for me. I would be working when I was actually awake for a change. But at the same time, all the nights when I usually like to hang out with friends would now be gone. The only free time that is now available to me is in the (gasp!) mornings.
I always felt more secure when they let the guys with automatic weaponry on the Metro.
Along those lines, I found myself awake ridiculously early this morning. Even by “regular job” standards. I had to drive over to my parents’ house at 6AM, and I noticed that there were already cars piling up on I-66 for the morning rush hour. It blew my mind that people would get up this freaking early, only to get stuck in traffic. And then it dawned on me: The concept of “rush ho Read more:hellip
, Social
What I’m Not Going to Miss 2007-05-14 16:21:13 Of course I am sad to be leaving Vero (only three days left!) as they have been a great group of people to work with and for. But since we are all human, it can’t possibly be the case that everything there was 100% perfect, right? Some of you have been writing me asking things like “So come on, what is the real reason you are leaving?” So allow me to re-iterate here that it is nothing at Vero that is pushing me away.
That being said though, there is one thing that I noticed the other day that I would not miss as I moved on to my new job. The walk-in.
Some of you may remember my earlier account of how I was tasked with re-organizing the walk-in back in February. It was cold work in the middle of winter - the time you don’t want to spend extra time in the cold. (Unlike these warmer summer days where it hits over 100 degrees in the kitchen, and we look for any excuse possible to visit the walk-in for a cool-down. “Who needs more water? Nobody? Well th Read more:Going
Two Ingredients I’m Taking With Me 2007-05-16 15:29:12 Every chef is different and composes flavors in unique and characteristic ways. Just as you could identify which chef made your dish by the fingerprints he may have left on the side of the plate, you can also identify a specific chef’s handiwork by the spices, sauces or special ingredients he chose to use. The trick to developing as a chef is to learn how to incorporate the special ingredients that other chefs use into your own personal pantry, marrying them with the set of flavors and techniques that already characterize your own style of cooking. In this way, one becomes their own chef with their own style, and the creativity and inventions of the culinary world continue to grow and branch out.
Broccoli Rabe (or “Rapini”) was something I avoided as a child, but now embrace as a chef.
(Photo from gourmetsleuth.com)
That being said, there are also ingredients that I don’t like and therefore typically won’t use, or perhaps I don’t use them from Read more:Ingredients
, Taking
Day 1 At Rustico 2007-05-19 04:20:45 The alarm clock awoke me at the ungodly hour of 6:15, and I struck out the door with hopes that I had left myself enough time to get to work for my first day on time. My commute is now 25 minutes each way, and thankfully I seem to be missing rush hour by just a little bit on both ends. Ahhh.. to not have to listen to the traffic report is still pure heaven to me.
I arrived at work ten minutes early, and was greeted soon thereafter by Chris who walked up and let me in. We were the first ones there. This is to be my job. To set up the restaurant before anyone else shows up and make sure we are ready to go as far as prep, inventory and overall cleanliness are concerned. The job seems to have a lot of the elements of a senior position - there is the responsibility of getting the place in shape for lunch, there is the all-important mid-day inventory and food ordering. There is the calculation of food costs with the ongoing spreadsheet, and there is the work that has to be done as an
Vero’s End 2007-05-17 21:55:48 Well, my time at Vero has come to an end. Those of you who read these posts closely may be wondering what I mean, seeing as how today was supposed to be my last day. Well, you are right, today was supposed to be it, but Thursday night is the slowest night of the week for us, and so there was no real need for me to show up for a final night. As it turns out, last night was my, well, last night.
These darn butternut squash seem to follow me everywhere I go.
It too was a slow night which had no moments that really seemed to stand out at the time. The only thing that I really noticed was just how comfortable I was in my position. I was doing some prep work for the catering side of things (peeling and cubing some beloved butternut squash) when a ticket for the salad station came in. I heard the order and noticed it came with a plate of crab ravioli as well, so I knew I had some time before I actually had to create my share of the appetizer order, so I kept on cutting the squash.
An
Embracing the Heat 2007-05-22 19:26:44 I forgot what it felt like to stand in front of a hot sauté line. But the sweet kiss of sweat rolling down my forehead welcomed me back to the line this past Sunday. So much is happening at Rustico so fast for me, it is almost impossible for me to sum up. I guess I have been unable to post an update if only because I am too overwhelmed with all that is happening to write about it.
No, these are not them, these just look awesome…
But let me cut to the great day in front of the hot stove. We have six burners - just like at Tirolo - and one flat top - just like Tirolo as well. So the layout was pretty much the same (only with the flat top on the right of the burners instead of the left) and there was even a large pot on the back burner with pasta cookers in it to make me feel at home. To start off the service, I had to pre-cook the grilled cheese sandwiches which are a wonderful creation with smoked ham and balsamic onions. I only messed up a pair of them (and they late Read more:Embracing
A Day Off 2007-05-28 20:20:02 It has been pretty much ten straight days on the job to get things started for my tenure at Rustico. Technically I had a day off on Wednesday, but I went in anyway to work on some spreadsheets for the inventory for the new menu. It was nice not to be pounding away in the kitchen that day, but working is working, and a ten day stretch of mornings is always rough.
Every Memorial Day, I always lay a wreath at the tomb of the unknown chef.
But today, Memorial Day, as you all are facing your third day off and getting ready to slog back to your collective jobs, I am kicking back, taking it easy and enjoying my first day off since the Thursday before last. A few cool glasses of my newly-invented margaritas (or “Matt-aritas” as I like to call them) are helping my relaxation along. Thankfully I have tomorrow off as well which I am going to dedicate to sleeping them off.
“So what is going on at Rustico?” I can hear you all asking. I have not been in touch as fre
I’s Graduated! 2007-06-02 22:36:53
Maybe I need a photo with a chef’s hat on some diplomas and such…
You may now all officially call me “chef”.
In fact, I think I will require it.
Of course I am kidding, but as of today, I am officially a graduate of Stratford University’s Culinary Arts Program. The graduation ceremony was this morning, but I can’t give you any details on it simply because I wasn’t there.
No, rather than go through another college graduation ceremony (been there, done that), I decided it was way more fun to go to work and actually do what it is I have learned to do. And it really hit home how much I have learned both from school and experience on the job as I encountered today’s issues.
I was greeted with a prep list that said we needed both asparagus soup as well as a seasonal soup. Both of which I have to make to be ready for lunch, and which cumulatively call for somewhere around 3-3.5 gallons of chicken stock. I took a look in the walk-in and
New Pants 2007-06-05 14:03:52
The traditional checker-board pattern of chef’s pants. YAWN!
After two years of culinary school and almost one year on the job as a cook, my standard-issue checkered style chef’s pants just aren’t cutting it any more. The stains in them are deep and dark, to the point where one might actually think the original design of the pants was “brown stain” - and that somehow a few checker-board patterns have been scratched into them here and there.
It was time to go shopping for new pants!
Fortunately, chef’s pants are the one item in the entire world of fashion that fit my style - or lack thereof - perfectly. Them and Hawaiian shirts. I am by no means a slave to fashion. In fact, a college roommate of mine once quipped that I was “not even a migrant worker to fashion.” Chef’s pants are indeed the kind of thing that if worn in public would make you the object of ridicule, and would send anyone who stared at them long enough into Read more:Pants
Heavy is the Head… 2007-06-09 20:38:57 As the first person to arrive in the morning at the restaurant, I find myself as the de facto one in charge simply because I have the key to the door. It is a new experience for me to have to be the “go to guy” for all the problems that present themselves in the early morning hours. The first such problem is usually akin to something the people from the night before left for me. Either a pot of chicken stock that they meant to simmer on the stove the night before that was set too hot, so most of the pot is now empty, or it was set too cold, such that the stock has not really cooked itself. This morning was a “too cold” morning as one of the burners under the giant stock pot had gone out.
Duck confit - not the healthiest thing for you, but one of the tastiest!
Inspecting the ovens, I also found that two pans of duck confit had been left in the oven overnight as well. Fortunately they were still warm, and the duck was not overdone seeing as how it was subm Read more:Heavy
, hellip
One Year of Deglazed 2007-06-08 18:57:47 Yesterday was the one year anniversary of Deglazed. Wow, how far we’ve come in that time!
I started out with only the idea I was going to try and become a chef, and I was still in culinary school. A year later, I have worked in three kitchens, am a culinary school graduate (you may all call me “Chef Matt” now… ) and am now working as a kitchen manager in my current job. You can see how much things have changed from this excerpt from my first post:
I’m not going to lie to you - at no point in this blog I hope - I am scared out of my ever-loving mind. I have a wife, a house, a salary, a retirement plan and all the cushy accoutrements that my friends and I like to refer to as “the golden handcuffs”. To put it simply, I am really throwing a monkey wrench in my own life here and for no other good reason than I simply want to follow my dream.
Sure, I still left a lot of “comfort” behind, but I’m no longer scared of the unknown as I now know what it is I h
Slap My Momma Fried Chicken 2007-06-12 07:53:41 I am sure some of you are wondering about the title of this post, and let me assure you; all will be explained. And no, I have not performed any violence against my mom. (Hasn’t she suffered enough already?…)
A plate of fresh fried chicken. As much a sign of summer’s arrival as fireflies.
In recognition of my need to provide y’all with more recipes, I’m offering up my fried chicken recipe since it is definitely that time of year. That and I think this recipe is really something special. Would you like to make fried chicken with super-crispy skin and a moist, juicy inside that is bursting with flavor? If so, today is your lucky day. (If you said “no,” then there is really something wrong with you…)
This is a recipe I developed back in culinary school actually. I was taking a food science course, and the practical part of the final exam was that each of us was given a chicken. Using what we knew of food science and how it related to cooking meat, w Read more:Momma
, Fried
, Chicken
Experimenting While the Wife’s Away 2007-06-19 21:30:35
My first niece: Myriam Catherine HoehnWhat a cutie!
I’m now an uncle! My lovely wife’s sister just recently gave birth to a lovely little girl, and thus I am now an uncle. But I haven’t met my niece yet though as she (and her parents) live in Albuquerque, NM - and that is where my wife is for the next two weeks. Alas I couldn’t get away to meet the little sweetie, seeing as how you all know I only just started a new job. So I’m stuck here alone to work on the house and enjoy another bachelor week. (Or in this case - two…)
So as part of living alone, this means I need to feed myself. A trip to the supermarket for the staples - bread, fruit, vegetables, antiperspirant - had me pass by the seafood counter which is normally not all that interesting to me. I like to eat seafood that is more sustainable in nature, and the seafood counter at my local market is usually full of farm-raised Atlantic salmon and the like, so I usually pass it by. But
Back to WWF 2007-06-18 08:52:56 They say you can never go home again, and in some ways, I guess they’re right. I keep in touch with several friends from my “previous life,” seeing as how I worked along side many of them for eight years, but I still had not been back to the building in the full year since I left the job there to start this new career.
That is, until this week.
Just so we’re all clear, I’m talking about this WWF - not the wrestling group who now has to call themselves “WWE” because of us…
I had a day off last Monday, so I decided to swing downtown to have lunch with my good friend Beth at a restaurant we used to frequent in my WWF days. Lunch was both fun as well as tasty, and soon we realized we had whiled away much more than the usual hour allotted for a standard lunch break. We strolled back to the building and as I passed my car, I realized the parking meter had expired. Thankfully there was no ticket on my car, and I dropped in a few more quar
The Hopsicle Saga Begins 2007-06-22 21:29:53 Perhaps some of you have actually heard of my restaurant in the news as of late. It is amazing how a little story has blossomed into something so big.
When I came on board at Rustico, Frank (the executive chef) told me that one of the main focuses of the restaurant was to find unique ways to combine beer and food. Well, it seems he has done that, and the result is a story that has brought every major network to our restaurant in the past few days.
Our chef - Frank Morales - with a collection of his hopsicle creations. (AP Photo)
The “Hopsicles” as he calls them are basically beer popsicles (there is a little bit of cooking involved, it’s not just beer on a stick) and while this is a neat idea (and a tasty one as well!) who would have guessed this invention would have garnered so much attention?
We use fruit flavored beers and combine them with fruit (no way am I giving out any recipes here - sorry!) to create a neat way to beat the summer heat for adults. The pr
Kitchen Inked. 2007-06-26 06:11:08 This will teach my wife to go out of town and leave me alone for two weeks…
Some of my longer-term readers will remember the article I wrote on chef’s tattoos, and how I was interested in getting one myself after my boss had used a lunch break one day for the purpose of inking his forearm. Well, allow me to fill you in on all that has happened behind the scenes since then.
I went to my local tattoo parlor and showed them my original tattoo idea which had all of the modern cuts of pork listed on it, but I wanted the base of the design to be the old-style pig. They told me that this idea wouldn’t actually work, since there was so much writing and so many fine lines. The tattoo would bleed with time, and in a year or two would look like crap. My only choices for this tattoo were either to make it large enough to spread across my whole back, or to go back to the drawing board. I chose the drawing board.
Taking into account the fabulous the suggestions on my previous po Read more:Kitchen
The Recipe for a Rough Day 2007-06-25 08:27:58 In general, Sundays are rough days for me anyway. I have to open the restaurant, but also set up the sauté and pantry stations, and then work them through lunch. So in essence, Sunday mornings have me doing the work of two people normally. I don’t mind the extra work – it’s what helps keep a restaurant profitable, gives my line cooks their much needed time off, and also helps to make me better at working in kitchens. If I can handle it when it is rough, I can surely take care of anything when it is slow.
This is about how sick he better have been, or he’s really going to be dead!
But yesterday was a step even further down this path - one I wasn’t sure if I was going to be able to handle. My phone rang at 7AM; it was Javier, the guy who works the grill station at lunch on Sundays. He sounded terrible, and of course was calling in sick. There was nothing I could do to force him to come in, but I instantly knew my day was going to be a mess since this meant I Read more:Rough
, Rough Day
One More Experiment Before the Wife Returns 2007-06-29 20:30:03 My God, she has been away a long time, hasn’t she?…
As I mentioned in my last post about food experimentation at home, I mentioned that I wanted to try a turkey burger recipe that I had a modification for that I first read about on Avocado Green Oven.
The idea was simple, make a turkey burger, top it with caramelized onions and apples mixed with reduced balsamic vinegar and topped with fresh arugula and toasted almonds. All in all, I thought I had an idea that surpassed the original recipe which called for just incorporating the caramelized onions and apples (no balsamic) into the burgers themselves, and then topping them like regular burgers.
Don’t laugh, the bread tasted fine.
Well, I gave it a shot, and to my dismay, I discovered only after the burgers were on the grill that I did not have any hamburger buns. So I had to put them on some nice whole wheat bread instead. So yeah, they may look a but odd, but I can still judge the result of my experiment.
Ag Read more:Experiment
, Returns
An Unexpected Benefit 2007-07-10 13:18:36 Another day came to a close, and I was bushed. This had been an exceptionally long Sunday for me - over 13 hours in the kitchen - and it was the end of what seemed like an exceptionally long week. (Remember, I work Wednesday through Sunday…) All I wanted to do was head on home, crawl into bed and start my “weekend”.
Of course, before I leave I make sure that all the chefs have what they need for the dinner shift. Seeing as how it was now 8:30 PM, I should hope that they were fully stocked with what they needed since dinner had been churning along for some time now. Tim, one of the sous chefs, assured me they were fine, and that I really needed to get out of there to relax and spend some time with my family. I couldn’t have agreed with him more, and I couldn’t help but think how nice it would have been to have started this relaxation an hour and a half ago…
“Yeah, we’re fine,” said Tim. “Go get your shift beer, and head o Read more:Unexpected
Friday Night - When Will the Fun Begin?… 2007-07-13 20:53:51 Some people have commented on how the blog posts I create here are too long. Perhaps that’s what cost me a perfect 10/10 rating for my Bloggy Award. So in light of that criticism, allow me to post a quick story about what life is like these days with the schedule I now have to live by.
Perhaps this is what it used to be like at a Friday
night party for me, but not any more&hellip
;
It is important to remember for the following conversation that I work Wednesday - Sunday. And this following conversation happened today, a Friday.
Tim (other sous chef): So, Matt, any big plans for tonight?
Me: Ummm, I plan on going to bed early so I can be here tomorrow morning to open the restaurant, Tim.
Tim: Oh, yeah.
That pretty much sums up what happens to your social life in the cheffing world. Especially those of us how have the morning shift. Night
time parties are a thing of the past, and with my weekends devoured by work, I look at Fridays in pretty much the same light that the rest Read more:Friday Night
The New Pants Arrive! 2007-07-17 10:08:55 Well, thanks to all your votes, we have a very clear winner in the poll for which pants were to be my new chef’s pants. You overwhelmingly voted for “Pacific Rim” as the pants of choice which means that some of you were probably able to read what the writing said, and it says something along the lines of “This chef can’t cook toast,” or “This man is the face of erectile dysfunction.”
Here are the results of how you voted:
Which pair of pants will Chef Matt be buying next?
Votes
Hot Tomatoes
16%
10
Carrot Fish
28%
17
Pacific Rim
56%
34
61 votes total
Either way, a deal is a deal, and since the votes were so incredibly in favor of my getting these pants, I went and bought them about a week ago. They have arrived, and I must admit, look pretty sharp! As promised, I will now model them for you on this site.
A nice big photo for you all with my “casual” pose. Am I ready for America&r Read more:Pants
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