I had forgotten how much I enjoy this. When I started this blog back in 2004, I was doing all the HTML by hand (I was a control-freaky graphic designer, what can I say?) but now I’m using WordPress and it’s SO MUCH EASIER! I can manage all the content, cross-link, archive, hide, etc to any content I want. And I still have designer-level control over the layout and design.

So far today, I’ve updated the “Resources” page with some listings, check ‘em out.

I’ll also slowly work through re-posting all my original content from the first incarnation of Kung Fu Chef, including kitchen notes, recipes, and general blog posts. Stay tuned.

2011 sucked. I mean it really sucked ass. Here’s to hoping that 2012 is way better.

In 2012 I hope for a lot of things, including a lot of professional growth. I’ve got some significant holes in my resume, and I’m looking to fix that. One thing that scares the shit out of me is being a breakfast/brunch line cook: “Wait, what, 80 more eggs? Holy crap.”

Seriously though, while I’m a good chef (meaning I know flavors, technique, ingredients, recipes, etc), most of my experience has been in the relatively safe environment of catering. A ton of prep, planning, and load-out, but not a lot of on-the-fly custom-fire orders. Breakfast cooks LIVE in the shit, or so I’m told. I want to experience that.

So as you’re all enjoying your New Year’s hangover (me too), and I’m at home not working (who hires a caterer for Jan 1?), let’s all toast the to the breakfast line cooks out there heading to work just as the rest of us stumble to bed.