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A Chef’s Journal — Winter Is Coming… ❄️🥩

And you know what that means?

BEEF WELLINGTON IS BACK! 🔥

There is something about the colder season that makes me want to return to the classics of French cuisine.

Golden, crispy puff pastry. Beautifully cooked beef. Rich flavors. A deep, generous sauce.

Comfort food, but with a little elegance.

As a French chef, I love bringing these traditional dishes back to the table. ( I know, it’s not French dish ) Not because they are trendy, but because some recipes never get old.

For me, winter cooking is about warmth, generosity, tradition, and the pleasure of sharing a beautiful meal.

And yes… our Beef Wellington is coming back as a special! 🍷

But now I have a question for you…

Are you TEAM BEEF WELLINGTON 🥩 or TEAM DUCK CONFIT 🦆?

👇 Tell me in the comments!

And tag the person you’d love to share this Wellington with. ❤️

Save this post if you’re a lover of classic French cuisine!

— David Fricaud
A Chef’s Journal

#BeefWellington #FrenchChef #ChefsJournal #FrenchCuisine #WinterMenu FineDining ChefLife FoodLovers LosAngelesFood SantaMonicaFood SeasonalCooking ClassicFrenchCuisine

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15 Food Court Treats Everyone Was Eating At The Mall In The ‘90s

read over at @thetakeoutsite

what’s YOUR go to food court snack??

https://www.thetakeout.com/2278257/food-court-mall-what-eat-90s/

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A CHEF’S JOURNAL — by David Fricaud 👨‍🍳

One day, a young cook may forget what you taught them. But they will never forget how you made them feel.

After so many years in professional kitchens, I’ve learned something important.

Being a chef isn’t just about creating beautiful dishes, running a successful service, or giving orders.

It’s about the people standing next to you.

Sometimes, we are so focused on perfection, timing, food costs, and the next ticket that we forget something simple.

Our young cooks are watching us.

They watch how we work.
They watch how we react under pressure.
They watch how we treat others.
And most importantly, they remember how we treat them.

I believe that showing a young cook how to do something is good.

But doing it WITH them is even better.

Take five minutes to explain.
Let them make mistakes.
Listen to their ideas.
Stand beside them during a difficult service.
Celebrate their progress, even the smallest victories.

Because the goal isn’t to create cooks who are afraid of making mistakes.

The goal is to create cooks who will one day become better chefs than we are.

For us, it might be just another Tuesday night service.

For them, it could be the moment that changes their entire career.

And maybe, years from now, they will do the same for someone else.

That’s what I call leadership. Not building followers. Building future leaders.

💬 CHEFS, I HAVE A QUESTION FOR YOU:

Who was the chef who believed in you when you were just starting out?

Tag that chef below. Give them the recognition they deserve. 👇

🔁 Share this with a chef, sous-chef, or mentor who needs to hear it.

Because a stronger kitchen starts with the way we treat each other.

— David Fricaud

#AChefsJournal #ChefLife #KitchenLeadership #Mentorship #ExecutiveChef ChefMentor KitchenCulture CulinaryLeadership BehindThePass HospitalityIndustry FutureChefs ChefCommunity

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Plot twist for every baker who has ever set a timer for starter peak: you can relax. 🍞

Bolt PR secured a feature in @thetakeoutsite for client @thepantrymama, where Kate Freebairn shares why your starter does not have to be caught at the exact right minute. Kate's golden rule? "Your sourdough starter is not the boss of you." 🙌

Her book, Easy Sourdough On Any Schedule, is now available and built on the same idea: sourdough that fits around your day, not the other way around.

Read the full article via the link in our bio. 🔗

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Some dishes are created for a season. Others become part of the restaurant’s story.

Our corn agnolotti with uni—made with beautiful pasta from The Cheese Store @thecheesestoreofbeverlyhills of Beverly Hills—has become one of the biggest sellers at La Monique.

Now fall is coming, and I’m working on the new menu. As a chef, I always want to evolve, follow the seasons and introduce something new. But hospitality is also about listening to the guests—and they are not ready to say goodbye to this dish.

Honestly, neither am I.

So tell me: should the corn agnolotti stay for fall, or should I make room for a new creation? 🌽🍝

#LaMonique #CornAgnolotti #Uni #SeaUrchin #FreshPasta BeverlyHills SantaMonicaDining LosAngelesFood ChefLife FrenchChef SeasonalMenu FineDining BehindTheMen

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seeing our Watermelon Date Sours in Costco was already a pinch-us moment!!!

seeing everyone talk about them??? yeah, we’re keeping every receipt 🥹

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Major media moments for Joolies 💚

Bon Appétit, Yahoo Life, The Takeout, and The Packer all covered them this month.

At Publicity for Good, we build the stories that get brands this kind of attention, then help them turn that attention into real growth.

#PublicityForGood #PRWins #Missiondrivenbrands

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🇺🇸 50 STATES. 50 FLAVORS. LET’S START A FRIENDLY FOOD FIGHT! 🔥🍴

As a French chef living in Los Angeles, I’m still discovering America—one plate, one tradition and one state at a time.

I wanted to draw the country the way I see it: lobster rolls, brisket, gumbo, deep-dish pizza, poke, crab cakes, pies…and many strong opinions! 😂

Now it’s your turn:

👇 Find your state in the carousel.
✅ Did I choose the right specialty?
❌ Or did I completely miss the dish that represents your home?

Comment with your state and the dish you would choose. Then tag a friend from another state and let the debate begin!

And one last question: Which state should this French chef visit—and taste—next? ✈️👨‍🍳

#50States50Flavors #AmericanFood #AmericanCuisine #TasteOfAmerica #FoodMap CulinaryJourney RegionalCuisine FoodCulture FrenchChefInAmerica FrenchChefInLA LosAngelesChef ChefDavidFricaud ChefLife FoodIllustration InstaFood

@foodandwine⁠, @eater_la⁠, @discoverla⁠ and @beardfoundation⁠.

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In the Aug. 25 edition of Family Meal:

🍽️We take a look inside some of metro Atlanta's busiest restaurants: school cafeterias. Rough Draft's Sarra Sedghi goes behind the scenes with nutrition directors in DeKalb and Fulton counties to find out how they feed tens of thousands of students across hundreds of schools every day.

📚Beth McKibben shares what she's been reading and why a trip to Al-Chef in Clarkson for falafel, chicken shish tawook and orange pound cake is a must

🦞Plus, a recipe for The Hampton Social’s New England-style lobster roll.

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Let Denny's or IHoP or #WaffleHouse or Bob Evans or Cracker Barrel collaborate with world-renowned Thomason's Barbecue in Henderson (KY) on a #pilot of British-style baked beans for breakfast! #america250🇺🇸

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Mamma mia! What a surprise che bello!! 😍 Grazie @thetakeoutsite for giving us a shout out. Nonna or Mamma and the family thanks you. Mille grazie a tutti. We hope to see you for dinner soon and don't forget to try Nonna's polpette or her ragu' or lasagna! (Psss in the fall ask for the Genovese!). #dfweats #dallasrestaurants #bestitalianrestaurants #dallasartsdistrict

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We’re proud to share that Smiling with Hope Pizza was recently named Nevada’s Best Hole-in-the-Wall Pizza Joint by @thetakeoutsite! 🔥

Thank you to our Reno community for the continued support.

#renonv #nystylepizza #smilingwithhope #renoeats #pizzeria

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