FOOD
ADVENTURES OF A PART-TIME SOUS CHEF
In the summer of 2017, I was hired as a chef at Dover Hall, a high-end event venue commonly referred to as The Castle of Goochland County. I served as a sous chef under executive chef Lee Hendrickson, searing foie gras and cracking open lobsters for wine dinners, weddings, and even the crew from The Bachelorette.
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Fun facts about my stint as a sous chef:
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I can sear off 40 lamb shanks in 5 minutes. When time is tight, flat tops are your friend.
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Served the film crew of The Bachelorette when they came through Virginia for the 2018 season. While I didn't make my TV debut, a cheese plate I made did, and that's basically the same thing.
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I once served 180-person wedding a 3-course, plated meal as the executive chef. On the day, I worked from 6am to midnight. Needless to say my definition of what constitutes a "long day" is skewed.
