The beginning of a series of short films that tell the stories about the industry. Not necessarily food focused, or chef focused or even competition focused. These films look deep into the humanity of the people who do the work and still suffer in plain sight. This first one, " What's Left" is about the story of Blake Handy. A former executive chef/owner of a legendary Michelin Star restaurant. Now an aging older man who lives in the shadows of his former self and STILL needs to work in order to care for his adult autistic son. A single father, and a widower, Blake chooses to be a dishwasher because no one is going to hire an old man to work the line in the kitchen. No one in this kitchen knows (or would care) about his former life as a successful chef/restaurateur/tv chef and author, so Blake looks for the silver lining in other things.
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#shortfilms #filmnoir #filmmaker #chefchrisscott
Y'all know I wrote a book, right?
Little bro asked me, "how come you don't promote it, I think people would still be interested in checking it out"
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It's a great book. I'm certainly glad that it's out in the world forever. It's literally a love letter from ancestors past, to my children. It's tells the story of my grandmother, and how she raised 8 of her own kids, and 26 grandchildren. The food she prepared and how that same food is a foundation of the work I do today. It's a story of family and faith. Get your copy today!!!
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#googleit #amazon #homagecookbook #chefchrisscott
I couldn't even think of a caption for this one.....
I'll leave it up to y'all 🙂
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#captionthis #leaveamessageafterthebeep #toy #plaything #action #actionfigure
The most BANGGINEST cookies I've ever had. And guaranteed you'll love these joints too!!! If you're in LA or in the LA area, go see my homies over at @the.do.shop
By far one of the best things ive eaten in months!!!!
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#cookies #thedoshop
The world is simply dripping in masterpieces, though most of us just pass them by with hurried lives and blind hearts.
Art isn't just found within the hushed velvet roped halls of a gallery, it is a persistent, delicate pulse of the everyday.
To live is to be surrounded by a gallery that never closes.
To find it, you need to soften your gaze and linger in the ordinary, recognize the effort of existence and inhale all that shit in.
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Change yourself to grow.
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#art #artISeverywhere #seeeverything #heareverything #feeleverything
My mother passed away more than two decades ago. Cancer.
Right when she was "turning the curve to a better life" she was recently remarried after an incredibly abusive relationship, she was about to become a grandmother for the first time and she was making amends with her only child, me.
The day BEFORE i got married, she passed away at the age of 55. Never meeting her grandchildren, never seeing me as a father or a husband, never witnessing my sobriety and how I now inspire many to be well.
I have so many questions that only she can answer, and on weekends like this one, i miss her.
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#mothersday #remembering
What does May taste like?
Probably like the moment when a garden wakes up and decides to be spectacular. A transition from deep rooted sugars from the colder months into something fleeting, ethereal and bright.
It can be unapologetic bringing forth floral notes and turning simple flavors into elixirs.
Eating in May feels like an act of optimism, it clears your mental fog replacing it with crisp curiosity for more. We dont eat just to be full, we eat to feel light enough to catch the wind.
Eat it up my friends.....
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#cleanflavors #spring #crispandclean #eatitup
The gentle tap that wakes you up.... The first thing you sense is the aroma of toasted vanilla and cinnamon and nutmeg. Before you even pee or check your phone, you wobble into the kitchen to see that this is all yours.
You dont dilly dally...... you find yourself a plate and a fork and a seat and jump right in.
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Big announcements in order this summer, and it all kicks off here for my "Brunch Pop up" event on Saturday July 18th in my favorite east coast city of Washington DC. Location, Time and other logistics soon to come.
If you live in the DMV area or can easily get here.....i hope to see and feed your lovely faces. Talk soon y'all.
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#popup #onTHEroadAGAIN #THEmostIMPORTANTmealOFtheDAY #brunch
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This piece right here.....
Brioche French Toast, with a Hibiscus "Sorrel" Sabayon
*"Sorrel" liquor by my main man @theliquortarian
In professional kitchens people come and go. There is a rhythmic cadence to the way people drift through the threshold of a life.
Every so often someone enters the kitchen and just doesn't stand at the pass, but will actually roll up their sleeves and get messy.
To watch them work can be inspiring, moving with a fluid, seasoned grace that makes you want to step your own game up.
And just like the laws of nature, the yin and the yang of life, they eventually depart. But they don't leave a void, rather a useful and tangible "debris"... leaving you better than before. I won't wish you luck my friend, because the skills, the knowledge, the kitchen wisdom and experience that you already have will always keep you at the top. God bless. @eunjijen
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#workmates #kitchenlife #professionalchefs #pastrylife #godspeed
This is a long way from Miss Molly's "Icebergs" from my Coatesville days. As a kid we'd ride our bikes over to Miss Molly's back door, bang on it like we were the police, and buy all her frozen kool aid in a Dixie cup with the Popsicle stick.
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Fast forward a few decades, and summertime still hits. But now, a little older, a little "booshie'er", We're doing Sour Cherry Sorbets, Key Lime Sorbets, Melon Sorbets, with a plethora of spring and summer fruits and flavored simple syrups.
Guaranteed to "take you back" to simpler times when it didn't matter that sticky fruit juice was running down your arms, and you didn't have a care in the world.
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Photo by : @pedrohfpi
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#sorbet #frozen❄️ #frozentreats #fruits #springsummer
People would come out to the Brooklyn Restaurant and I'd hear them say "Oooh, I'm getting the Chicken and Waffles" before the menu even hit the table. What a surprise when they finally received the menu to discover that Chicken and Waffles wasn't even on the menu..... I couldn't. I still can't.
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Yeah, yeah, yeah.... It's tasty. But it's also trendy, and to me a "culinary stereotype" by labeling it as the quintessential black dish. When a cultures culinary output is pigeonholed to one "novelty" dish it limits the professional respect given to black chefs.
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Ive been asked to do this dish.....many times. And i will ALWAYS give you "Chicken and Waffles" but very different from what youre expecting. One time i did a scallion pancake "waffle", Yam Molasses, with grilled chicken gizzards.
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This one here.... Chicken Schmaltz Dusted Tuile "Waffle", Sour Cherry Confit, Chicken Liver Mousse.
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Always think outside the box, always be unique. Fuck 'em. 💪🏾💪🏾
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#chickenandwaffles #chefchrisscott
