I’m Seamus OBrien, a culinary student from Newfoundland. I’ve been in the industry for a few years. I love this industry because of how inescapable food is; you can go your whole life without seeing a painting or hearing a song, but nobody can live without food.
I work at Buca Cucina, a place that agrees with my philosophy of fresh and local ingredients, prepared in a way that honours the old traditions but isn’t afraid to move forward. This is why I love chef steps.com, although I wouldn’t make a home cook recipe with outlandish equient like a centrifuge machine
This blog will be a way to show growth in school and from experiences at work and abroad. The most I’ve learned about food has always been from my travels around Asia, Europe, and North America
saltwaterandjoys 