I am in Love...
Apr. 5th, 2004 06:48 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
yinshubackup...with Stephen Pyles.
I want to have his children. Well, not really, but if I could get a cooking job at Star Canyon or AquaKnox in Dallas over the summer, and thus learn to make his recipes with hands-on, professional training, I promise I would take very good care of his "babies" and use all my new skills to bring the gospel of good Texan food to the hotel school, where we are sorely in need of imagination to liven up our restaurant training course from the same old country-club fare. I love the way he takes traditional flavors and mixes them up with new twists, btu never strays too far from the original spirit of the dish. I love how he's done his homework, drawing on historical influences on Texan history to combine spanish, mexican, french, german, creole, and 'cowboy' (range food?) to make interesting menu combinations. I am SO basing my restaurant management night around his influences.
Ahh.
No one happens to know him personally, do they?
I need to find out how to contact him because I want to send him a fan letter. And maybe a resume. *tiny cheese grin* Not that I would expect him to actually hire me. Geeze. I only just started as a prep cook at Statler. I've never even eaten at his restaurants. But i WILL, oh yes. I can at least do that much. This summer, when I come home to Dallas. Star Canyon Field Trip, anyone?
Wow, I am such a hospitality dork.
I want to have his children. Well, not really, but if I could get a cooking job at Star Canyon or AquaKnox in Dallas over the summer, and thus learn to make his recipes with hands-on, professional training, I promise I would take very good care of his "babies" and use all my new skills to bring the gospel of good Texan food to the hotel school, where we are sorely in need of imagination to liven up our restaurant training course from the same old country-club fare. I love the way he takes traditional flavors and mixes them up with new twists, btu never strays too far from the original spirit of the dish. I love how he's done his homework, drawing on historical influences on Texan history to combine spanish, mexican, french, german, creole, and 'cowboy' (range food?) to make interesting menu combinations. I am SO basing my restaurant management night around his influences.
Ahh.
No one happens to know him personally, do they?
I need to find out how to contact him because I want to send him a fan letter. And maybe a resume. *tiny cheese grin* Not that I would expect him to actually hire me. Geeze. I only just started as a prep cook at Statler. I've never even eaten at his restaurants. But i WILL, oh yes. I can at least do that much. This summer, when I come home to Dallas. Star Canyon Field Trip, anyone?
Wow, I am such a hospitality dork.
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no subject
Date: 2004-04-05 04:48 pm (UTC)no subject
Date: 2004-04-05 09:04 pm (UTC)no subject
Date: 2004-04-05 05:08 pm (UTC)no subject
Date: 2004-04-05 09:07 pm (UTC)I do have one of his cookbooks. Can check for contact info if you'd like. Reee!
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Date: 2004-04-06 05:46 am (UTC)here is a book of his stuff. he sold both sites to carlson rest int in 98.
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Date: 2004-04-06 07:48 am (UTC)...now my poor little Texan-Hotelie heart is broken *sniff*. -_-;
Well, not really.
I can find another job. But it was a cool pipe dream, for about 12 hours. *cheese grin*
And yes, that cookbook is the same one we have here in our library that I keep checking out and drooling over... I think I'm still going to base my Rhapsody(the student-run restaurant) management team around this sort of theme, although with my current registration stuff, looks like I won't be taking that class till next spring.