Every year, SF Chefs takes over Union Square to serve up the best of the city and raise money for local food-related charities. This year was no different, and the downtown plaza brought on a massive collision of chefs, cooks, cuisines, and me.
Ever since I was induced into a food coma at this restaurant, I’ve been wanting to go back. With SF Chefs, I had the opportunity to return as a stage, working for food instead of dollar bills and setting foot in a professional kitchen after two years. Apron-clad with my old kitchen kicks on, I revisited the old life for two nights and remembered why I loved this industry so much…and how much cooks can drink.
Our contribution to this culinary evening was smoked beef brisket sliders with aioli, pickled relish, and house-made rolls. Even though I don’t eat beef, prepping, cooking, and serving food in an actual restaurant setting is chance to learn something new no matter what it is. I may forever have the aroma of meaty smoke seeped into my hair and the jalapeno heat seared into my palms (note to self: wear gloves next time), but it is always worth it, reinforcing that I can’t stay away from the kitchen for too long.