Here is the city in which I love, adore and sometimes get a bit angry over, that city is Portland. The city where I cook and contemplate the measures and sacrifices of opening my own restaurant or to continue my travels throughout the world, at this given time in my life.
Chef Sous Pression is a daily blog that shares my personal experiences being a chef transitioning from Northern WI, to Oregon, describing the challenges in finding a balance between the struggles of financial support and ethics within the kitchen here in Portland.
My subject matter consists of politics relating to the agricultural food safety and organic farming in this country, as well as, pieces about new restaurants, and the knowledge on how to execute that vision properly. I also post pictures of my food, whether within my home kitchen, test kitchen, or out and about with family and friends experiencing the wide array of cuisine that Oregon has to offer. In my research I find articles, photos and specific topics that are relevant to the blog, and my own personal mindset as a chef.
Good morning from the Minam River Lodge. The sun is shining, drying out the camp after the hard rains….dont be fooled. Heavy rain is still to come. Fly out for breakfast while its beautiful. The runway is soft but open and clear
The chefs cooking up a storm.
Oatmeal and honey pancakes, w/house bacon steaks, blackberry syrup and over easy eggs….