The Plan...

The first post! It's always really exciting to start something new. I have a good feeling about this thing. To all of you reading this, there's a reason for that. I've sent the first links out to my closest friends, family, mentors, and teachers. You've all played a crutial role in my life. Thank you. 

So, without further adieu, I present you with my plan: I finish with kitchen labs at Johnson & Wales University as well as complete my time at Gracies at the end of February. In March, I was scheduled to start an externship with the restaurant of my choice. My first choice was Noma ( A restaurant in Copenhagen, Denmark that has redefined contemporary Scandinavian food and is excelling at it. Currently ranked the 3rd best restaurant in the world, and voted chef's choice best restaurant (that is, the top 50 chefs in the world thought this place should be #1!)

The dream didn't last long. Unfortunately, JWU requires their intern students to travel with a visa (even though Denmark doesn't require it of US citizens) and because of company policy, the restaurant couldn't provide one to me.

My plan after graduation was to work for a chef I had met while he was doing a guest dinner at Gracies. Chef Keith Luce had been the chef and owner of several incredible restaurants across the country, namely Spruce in Chicago and The Herb Farm in Seattle. He was also the sous chef at the White House during the Clinton administration. He is an incredibly knowledgeable and talented chef with great vision. I decided to take my internship with him at his brand new restaurant set to open this March - Luce & Hawkins (www.

The restaurant resides in a six room inn (mansion really), a restored sea captains house in beautiful Jamesport, NY. There will be a casual aspect to the restaurant including a separate menu as well as a high end fine dining menu that will include multiple course tasting menus.

After days and days of thinking it over, I had the feeling I was making a terrible mistake by passing up the opportunity to work at Noma. So, I made an executive decision. One that I couldn't be happier with, and I believe will really work out well. I'm taking a term (three months) off of school and going to Denmark anyway! Sans Johnson & Wales! Fortunately Chef Luce being the understanding man that he is empathized with me and is allowing me to go to Europe and come back to NY to start my internship with him in the Summer. Couldn't have worked out any better!

I leave for NY around the 2nd of March. Work with Chef Luce on the opening of Luce & Hawkins. Leave for Denmark early April and stay through May. Back to Providence for graduation (just walking for now). And then finally back to NY for my internship and eventually full employment.

This blog has been set up as a kind of journal for all my friends and family to be able to keep track of me and what I'm up to over the coming months. It's going to be a crazy ride and I'm going to need some company along the way. My wish is that you all enjoy reading it! Most posts won't be this long, I promise! I will be sure to keep the updates frequent over the coming days as to my travel plans, experiences at the restaurants, etc. I encourage you to sign up for e-mail alerts if you're so inclined, or just follow the blog by clicking the link to the right. Until then, thank you all again, and happy eating...

I fødevarer, vi har tillid til


  1. Taylor!!! I love this! I didn't think you would get it up this quick, but am really excited to travel Europe with you, even if only vicariously :)
    Keep the posts coming and listen to your heart AND your gut...they will both lead you in the right direction. So very proud of you.

  2. This is a hell cool site. Well presented and your writers voice rings true for me. I am just getting started with blogger, I see I have some good teachers. Thanks



About Cooking Curiously...

This is a place for food nerds to roam free. A place for me to document my tales and experiences concerning that wonderful substance known as FOOD. I find it incredible how many forms it can take, and the impact it can have on our lives. Hopefully, I can make some of those forms tangible here. The following posts will range from travel stories to new dishes and recipes, some restaurant reviews, maybe just an interesting food thought. Regardless, this is meant to be an open forum for both myself and any followers. Feel free to post and comment. Enjoy!

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