|I visited the Virginia Theological|
Seminary dining room in March, where
my sister works. Under leadership of
Chef Benjamin Judd, the dining room
is operated by Meriwether Godsay.
This isn’t an exercise in judgment of another chef’s establishment. I’m there to enjoy his food and share a meal with friends or family. But my eyes do wander, even after I take my place at the dining table. It’s an occupational hazard, one with the highest regard for an associate.
|Standard culinary squirt bottles hold|
salad dressing. Thicker dressings are
served from large Mason canning jars,
as are croutons.
This habit doesn’t hinder my enjoyment of the meal. Yet, I see the field trip as an essential element of my career as a chef, one highlighted by years working in institutional kitchens. I’m impressed by chefs who’ve moved beyond the traditional cafeteria serving line. Though in use for decades, it’s fun to see a fellow chef put his own ideas on open serving areas.
|Chef Judd began using Lodge cast |
iron Dutch ovens for the soup station
in early 2013. Sterno fuel keeps the
soup warm for service.
Who doesn’t love a good field trip? The highlight of my school years, I enjoy a good venue even more as a chef. Great food and a little learning go hand in hand. It gets you out of your kitchen and into the culinary another where ideas flow.