🗞Newsletter Issue # 38 🗞
🗞Newsletter 🗞
October 18, 2024
Hey there & welcome back!
This one is going to be a "little different" from my previous newsletters. Since my brand is all about food, my goal is to focus on that and provide as much value as possible to everyone. I’m known for food, so it’s important to keep that at the forefront. ❤️
With that said, I’m super excited to announce and showcase the new and improved newsletter! I’ve been working non-stop to get it just right for you. Let me know what you think by replying to this email or sending me a DM on Instagram. 🙏
Ok, this is what I have lined up for us this week:
🎃 Ingredient Spotlight - Butternut Squash
🔪 Kitchen Tip
🥐 Featured Recipe Blog
📚 Kitchen Story
👨🏻🍳 Q&A with The Euge
🫃🏻 My Week As A Father
❤️ A special note from me
🔪 Kitchen Tips & Ingredient Spotlight 🍎
Ingredient of the Week: Butternut Squash
Shopping tip:
A good-quality butternut squash should feel heavy for its size, indicating higher moisture content. Avoid ones with deep cracks or soft spots. 🏋🏻
Storage:
Keep whole squash in a cool, dark place for up to 3 months. Once cut, store it in the fridge for 5-7 days, or freeze blanched cubes for up to a year. 🥶
Flavour Pairing:
Butternut squash pairs well with cinnamon, nutmeg, sage, rosemary, maple syrup, and Parmesan cheese. 🌿🥜🧀
👨🏻🍳 Kitchen Tip of the Week 👨🏻🍳
How to cut butternut squash safely. I demo it in this video
👇👇👇
The Microplane
A must-have in the kitchen that delivers finely grated Parmesan and perfectly zested lemons to elevate any dish.
Earns me a small commission, no cost to you 🙏
☕️ Buy Me A Coffee ☕️
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Recipe Of The Week
Roasted Butternut Squash & Sage Risotto
👨🏻🍳 Stories From The Kitchen 👨🏻🍳
The Hidden Truth About Creativity in Professional Kitchens
It started with a casual conversation with a friend. They said something like, “It must be fun to be creative in the kitchen all the time.” That got me thinking: Is that what people believe? That working in a professional kitchen is all about creativity? 🤔
Here’s the truth: IT'S NOT! 🙅🏻♂️
In a professional kitchen, the Chef is the creative. Cooks are there to execute the Chef’s vision—every dish and every detail. Sure, you can suggest ideas, but they’re rarely accepted, and even when they are, the cook rarely gets the credit. I’ve seen it happen countless times—chefs taking ideas from their cooks and claiming them as their own. 🤬
I experienced this myself at a restaurant where butternut squash soup was the daily soup. I tried experimenting on the side, tweaking the recipe to add more depth, and brought it to the Chef, hoping they’d be open to a small change (cause it was sooo boring 🙄). Every time, the answer was “no.” It wasn’t about cost or labour—it was about control. The Chef and owner wanted everything on the menu to be "theirs". 🫠
That was when I stopped suggesting changes. I put my head down and worked, but it left me feeling stuck. If you can’t experiment, if you can’t have a voice in what you’re cooking, where’s the room for growth? 🤷🏻♂️
A few months later, I decided to leave. I realized that in the long run, I wouldn’t thrive in a place where the Chef’s ego overshadowed the food. 🏃🏻♂️💨
People often think being a cook means endless creativity, but in reality, cooks are there to bring someone else’s vision to life. It’s the Chef’s & Owner's name, reputation, and investment on the line. Understanding that taught me a valuable lesson: being a cook is about precision, not creativity. True creative freedom only comes when you’re the one in charge. 👑
I wish this is something they would teach you at culinary schools but unfortunately they leave this bit out. I feel like the culinary schools are designed to pump out cooks, not Chefs. 🧑🏻🍳
But even knowing that doesn’t make it easier to watch chefs take credit for ideas that weren’t theirs. If you want real creative control in a professional kitchen, it’s something you’ll have to earn—or build yourself on your own terms. 💪
Until then, the professional kitchen is where you refine your skills, perfect your techniques, and—if you’re lucky—prepare for the day you can create something that’s entirely yours. 🤩
That is why I am so incredibly grateful to have stepped away from professional kitchens. I now have the freedom to create what ever I want whenever I want it. There is no one holding me back and I get complete control over what I create. This goes for food & Content! 💪
🙋🏻♂️ Q&A With The Euge 🤔
Welcome to my new section where I'll answer all your culinary questions—whether simple or complex, I’ll find the answer!
Got a burning question about cooking techniques, recipes, or kitchen hacks? Send it in, and I’ll pick one to feature in next week’s newsletter! 🤔
Credit to dadsaysjokes
🫃🏻 My Week As A Father🫃🏻
For those of you here for the parenting content, don’t worry—I’ll still be writing about it! I’m considering giving it its own blog page or newsletter, but I haven’t decided yet. 👶🏻
Don’t get me wrong, I love sharing my life and perspective as a father, and I love writing about it. But please understand that the brand I’m building is food focused. The fatherhood content is a bonus. I truly appreciate your support and understanding. ❤️
(left) Ian pushing Logan, (middle) Ian & Clifford, (right) Pumpkin Farm
Fears & Insecurities:
Sometimes when I take Ian to the playground, it’s just the two of us. I’ll see other kids in groups, playing with their friends or siblings, while Ian is alone with me. I play with him, of course, but I often catch him watching the other kids, like he wants to join in. I can’t help but worry—does he feel left out or jealous of the other kids because they get to play together? Maybe I'm just over worrying. 🤷🏻♂️
Joy
Both my boys go to bed at 8 p.m., and we’ve got a solid routine that we stick to—it’s working for now and it's awesome. Lately, Logan has either been sleeping through the night or waking up just once in the early morning, which feels like such a blessing because I hear horror stories from friends and see videos in my feed about chaotic bedtime routines, so I’m grateful ours is going smoothly! 😇
Struggle
We’ve been struggling to get Ian potty trained. He doesn’t like going unless he’s in a diaper, and on top of that, he’ll hide behind things like a door or tuck himself into a corner to avoid the potty. I’m not sure if he’s falling behind, but I’ve heard other kids his age at daycare are starting to use the potty successfully. Maybe it’s just my “Fomo parenting” kicking in, thinking he’s learning slower than he should. Either way, it’s been a real challenge. If you have any tips, I’m all ears! 🚽
He's so squishy 😆
❤️ A Note from Eugene:
I'm super grateful that you have made it this far into this week's edition. If you have any feedback for me please feel free to reply to this email or dm me on IG. I take feedback seriously and freely.
It would mean the world to me if you could share this newsletter.
I appreciate you and I hope you have an amazing weekend!
~ Eugene ~
