Sometimes the most important culinary lessons come not from technique or recipes, but from a simple invitation: "I think you need to come eat."

The early 2000s at TGI Friday's were the Wild West of casual dining—sizzling platters commanding attention like bottle service, while Jack Daniel's sauce reigned supreme. Working the fry station taught me a forgotten art: battering everything from scratch, a practice now abandoned by most chains. From managing 30 burgers at different temps to mastering the iconic whiskey glaze, this unexpected kitchen shaped my culinary journey. Today I'm sharing my recreation of their legendary tower, upgraded with Uncle Nearest whiskey to honor the true origins of Tennessee distilling, while preserving that perfect sweet-smoky balance that kept customers coming back night after night.

Fresh from New Jersey's white tablecloth dining scene, nothing could have prepared me for my first step into Spice Market's kitchen. It was a beast that devoured new cooks daily, yet somehow produced some of the most memorable Asian-inspired dishes New York had ever tasted. Years later, one dish still lives rent-free in my mind: the Black Pepper Shrimp with Sun-Dried Pineapple. The sweet concentrated pineapple dancing with molasses-dark pepper sauce became my culinary awakening, teaching me that even in a kitchen serving thousands nightly, every single plate could tell a story. Here's mine, along with the recipe that changed how I think about cooking at scale.

This particular fudgy blondie, with its soft chewiness, now boasted an added layer of complexity with a zing from ginger, a crunch from cashews and the sweet dance of coconut flakes. A symphony of flavors and textures that surpassed my initial imagination.

Join me in rediscovering the old while creating new dishes along the way. Together, we'll explore the flavors and techniques that give me a voice to express myself through food.