Held's Kitchen

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"You can always tell when a person has worked in a restaurant.

There's an empathy that can only be cultivated by those who've stood between a hungry mouth and a $28 pork chop, a special understanding of the way a bunch of motley misfits can be a family.

Service industry work develops the "soft skills" recruiters talk about on LinkedIn — discipline, promptness, the ability to absorb criticism, and most important, how to read people like a book.

The work is thankless and fun and messy, and the world would be a kinder place if more people tried it.

With all due respect to my former professors, I've long believed I gained more knowledge in kitchens, bars, and dining rooms than any college could even hold."
Chef’s life basic knowledge

Well, it's been quite a while since I posted here. I'm usually posting on my other page, but I thought I would start tonight by posting something fun. Had a long but good day and decided to come home and make a wild mushroom risotto, which I have not done a long time with slivered almonds. And very traditional white wine reggiano, parmesan. And just a splash of truffle oil, the real thing, not the fake stuff.... lol. All washdown with a lovely cabernet. Cheers and Bon Appetite

Merry Christmas From Held's Kitchen to yours!!!

So I haven't posted much here in recent months, largely because I have been laying low since March, however if you choose to go to my personal FB page, I have been posting foodie pix there and will reactivate this page daily soon. Also sneak preview, back by popular demand on top of my NYC Life, including my return to my Producing activities, I will be starting up my CWK (Cooking with Karl) classes both in Manhattan and Gettysburg and much more after the new year. Stayed tuned and hungry! PM me to learn more if interested.... Cheers and Bon Appetit!!!!

Very Productive Day followed by a fun evening out with old friends and Smart Cocktails...now home having a wonderful and needed quiet Dinner of Wild Mushrooms sautéed in Madiera, Garlic, Italian Parsley and fresh sage and Butter over Wild Mushroom Ravioli from Zabars in NYC -- all washed down with a favorite, Josh Winery Cabernet ....decidedly a great way to kick off a Holiday Weekend....Cheers and Bon Appetit!