What is EPIC Chef…..That’s a question I’ve been trying to answer for many years and continue to do so now. What I do have is the name…. Educational Private In-Home Cooking Chef. The name is actually all I’ve had for over a decade up until here just recently. I’ve toyed with various concepts over the years but have never put anything into action. Infact, it originally began as Exceptional rather than Educational and was intended to be restaurant grade food cooked within the home as would be if going out to a brick-and-mortar place. While that could still happen at some point, EPIC Chef has shifted to combine my love for being a Chef, sharing & teaching cooking and God's beautiful creation. Thus, the creation of this blog. I intend to challenge myself and hopefully you all, with striving to take back more control over our food, how we get it, where it comes from and what is in it. And most importantly admiring the one who Created it all along the way!
As for the content….I will be covering the seasonal outdoor opportunities to fish, hunt and forage here in my local area as well as the preparation/cooking of the harvest. This will all be driven by mine and my daughters' experience for each different season. The next 3 months will be a 3-part series of Fin, Feathers & Fungi. They will each be posted roughly a month after, as I will mostly be writing about our experience this season. March is when the crappie and white bass begin getting hot here on a local lake we fish most often. April is a great month here in Missouri also. The crappie and white bass are still going plus it becomes time to begin chasing that beautiful sound of a spring gobbler courting his lady. That's an experience unlike any other in God's creation and one I look forward to every year. It’s also the month of my sobriety date (which could possibly be discussed more in the future but not at this time) this year will be my 11th year…..praise God! Late April early May opens the way to the spring mushroom season here. Morels, boletes, ceps, coral and many many others begin to flourish amidst the warmer nights and spring rains. Leaving a unique opportunity for vittles if each separate season has been successfully harvested. Nonetheless, whatever the activity and success level, I greatly look forward to sharing such experiences through this blog. Reach out with content requests or suggestions. There will be an EPIC Chef email coming in the very near future.
As for the content….I will be covering the seasonal outdoor opportunities to fish, hunt and forage here in my local area as well as the preparation/cooking of the harvest. This will all be driven by mine and my daughters' experience for each different season. The next 3 months will be a 3-part series of Fin, Feathers & Fungi. They will each be posted roughly a month after, as I will mostly be writing about our experience this season. March is when the crappie and white bass begin getting hot here on a local lake we fish most often. April is a great month here in Missouri also. The crappie and white bass are still going plus it becomes time to begin chasing that beautiful sound of a spring gobbler courting his lady. That's an experience unlike any other in God's creation and one I look forward to every year. It’s also the month of my sobriety date (which could possibly be discussed more in the future but not at this time) this year will be my 11th year…..praise God! Late April early May opens the way to the spring mushroom season here. Morels, boletes, ceps, coral and many many others begin to flourish amidst the warmer nights and spring rains. Leaving a unique opportunity for vittles if each separate season has been successfully harvested. Nonetheless, whatever the activity and success level, I greatly look forward to sharing such experiences through this blog. Reach out with content requests or suggestions. There will be an EPIC Chef email coming in the very near future.
