Kim’s Table

09/05/2026

I miss cooking on the daily. I’m enjoying my private chef adventures, but to create on the daily is something I really miss.

09/05/2026

🙌🏽🙌🏽🙌🏽

09/05/2026

Mouth watering.

09/05/2026

I am so overwhelmed by the number of private dinners I have been booked for. Thank you all for entrusting me to be your private chef for a night. I shop. I cook. I clean up. You sit back and relax with your guests.

09/05/2026

The word restaurant comes from the French verb restaurer, which means "to restore" or "to refresh.”

Old French: Evolved into restorer. 16th Century: Used in French and early contexts to mean a "restorative remedy" or fortifying food/beverage that restores strength.

1765 (Paris): A Parisian entrepreneur named Boulanger opened a shop selling bouillons restaurants—translated as "restorative broths" meant to heal fatigue and stomach ailments.

Shift to Establishment: The noun restaurant (originally the present participle meaning "that which restores") shifted from describing the soup itself to naming the public eating house that served it.

It makes sense. Dining out is more than just filling a hole in the stomach. Dining out is meant to restore us in every sense of the word.

G’night y’all.

09/04/2026

Obsessed.

09/04/2026

My philosophy is less is more. I regularly see plates that require a roadmap to navigate what’s in front of me. It’s all subjective, I know. White plates are also my preference. What plating appeals to your eyes the most?

09/04/2026

G’night y’all.

09/03/2026

Basil. Is there anything better?

09/03/2026

Before Keller and Bocuse, it was Point for me.

Did you know that without this man, modern kitchen culture as we know it wouldn't exist?

This historical photo captures Chef Fernand Point standing in the garden of his legendary 3-Michelin-starred restaurant, La Pyramide, in Vienne, France. He was a massive figure—literally over 1.90 meters tall—and he ruled his kitchen with absolute authority, but also with incredible charisma.

Why does he matter so much to the CHEFS WORK community?
Because he didn't just cook; he built the people who built the modern food scene. Fernand Point was the direct mentor who made legends like Paul Bocuse, Alain Chapel, and the Troisgros brothers great. He passed the fire down to the next generation, teaching them everything about discipline, technique, and respect for ingredients.

For everyone grinding behind the stove today, his philosophy is a massive reality check. Point always believed that in this profession, you are a student all your life. The moment a cook thinks they know everything, they stop growing.

He proved that greatness isn't a fluke—it’s just a collection of tiny details executed correctly every single shift. Dial in, keep your ego in check, focus on the small things today, and respect the heritage behind the apron.