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David Buchanan
Works at Tulalip Resort
Attended New England Culinary Institute
Lives in Bellingham, Washington
2,229 followers|338,714 views
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David Buchanan

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Culinary Profile for Alaskan Pollock

Alaskan Pollock are members of the Walleye or Pacific Pollock species, but in order to be called "Alaskan Pollock" new rules now state that they must be caught from Alaskan waters. Makes sense!
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Beef Brisket Culinary Profile

Some great info about this savory cut of beef.
#Beef #BeefBrisket
http://goo.gl/pa2QIY
Beef Brisket info & meat buyers guide specifications, brisket recipes, IMPS/NAMP 120, 120A, 120B brisket. Texas smoked brisket bbq recipe.
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Good info re: choosing fresh fish
 
Guidelines for Purchasing Quality Seafood - Chefs Resources 

Some basic rules of thumb for selecting quality seafood.
#seafood #fish
http://goo.gl/4fGDBR
Guidelines for purchasing quality seafood: whole fish or fillets as well as loins from larger fish.
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Had a great time with blademaster Bob Kramer!
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New video review with TheKnifeNerd (Facebood) of the Dalstrong Shogun Chef's Knife
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Sheldon C. Dingle Jr. (Big Shel)'s profile photo
 
👍👍👍👍👍👍😁😁😁😁
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The Knife Nerd: Video Review of the Kramer Essential Series Chef Knife

I tag-teamed with the Knife Nerd (who has an awesome collection of professional culinary knives) to do a demo on his newest purchase.

This page has the final ratings along w/ the video.

http://www.chefs-resources.com/culinary-videos/culinary-product-reviews/bob-kramer-essential-10-chef-knife-review/

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Review of the Tojiro 8.2" Gyoto
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awais chef's profile photo
 
really amazing sir

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How is the Culture of the Kitchen changing?

Can "old school screaming chefs" learn the new paradigm of treating people with respect?

http://www.chefs-resources.com/kitchen-management-tools/fond-tidbits-for-chefs/culture-of-the-kitchen/
The Culture of the Kitchen: the Changing Leadership Style of Today’s Chef March 16, 2016 Today I came across a series of excellent articles on the culture of the kitchen and the slowly evolving leadership style of today’s professional chefs. They discussed the evolving leadership styles of today’s chefs as we move away from the old-school …
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Part 2 of the Bob Kramer video series.
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New video on how to fillet Rockfish or Snapper!
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Is the "Hell's Kitchen" mentality of chefs changing? Should it change?

A discussion about the culture of the kitchen.

http://www.chefs-resources.com/kitchen-management-tools/fond-tidbits-for-chefs/culture-of-the-kitchen/
The Culture of the Kitchen: the Changing Leadership Style of Today’s Chef March 16, 2016 Today I came across a series of excellent articles on the culture of the kitchen and the slowly evolving leadership style of today’s professional chefs. They discussed the evolving leadership styles of today’s chefs as we move away from the old-school …
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Chef / Culinary Resource Website Author
Introduction

My name is David Buchanan; I am a Professional Chef, Culinary Website Author, amateur SEO guy, and fledgling Photographer. By day I manage my kitchen crew and serve great food; by night I research content and manage my website.

I’ve been in kitchens for 30+ years with the majority of my time in fine dining or “upper end” restaurants. But like many in the industry, I “got my feet wet” learning about cooking in family style establishments like Denny’s, which is where I learned to become an egg master! In 1987 I got my first taste of creating food from scratch in a white table cloth restaurant called the Oyster Bar on Chuckanut Drive and it changed my career path.

I also tried a 3 year stint into the B&I (business & industry) sector of hospitality, taking a position as Executive Chef over 8 of Boeing Everett’s cafeterias serving about 10,000 people per day. Our largest event was to serve beef ribs, chicken and baked beans to 28,000 people! I learned a lot about mass production there…but realized that I missed creative cooking and returned to the restaurant world.

In 2009 I started the website Chef’s Resources as a place to store the info I had learned. I was constantly looking for information which I had already discovered or researched at some point in the past, or which I had either at work or at home but not both.  I wanted it all in one place so I could easily access it and never lose it again…so the website is my solution. No more, "Where did I put that?  Was it an excel file or a word document? Did I leave it at my last job?" 

Now if I need information, say on the flavor profile of a Kusshi Oyster, I can access it on my cell phone!   It gives me instant access to information which I need.

You can find my site at, Chef’s Resources


Some of my favorite kitchen sayings:
"Mise en Place is the foundation for success."
"Seconds save minutes."
"Hope for the best, plan for the worst."
"That's not a cut, its a scratch!"
"6 stitches to go home early!"
Education
  • New England Culinary Institute
    1990
  • Culinary Institute of America
    Advanced Sauce Making, 2001
    Part of CIA's continuing education courses for chefs.
Basic Information
Gender
Male
Looking for
Networking
Relationship
Married
Work
Occupation
Professional Chef/Website Author of Chef's Resources.com
Skills
Culinary Info for Chefs & Foodies
Employment
  • Tulalip Resort
    Chef de Cuisine - Blackfish, 2008 - present
  • Chef's Resources
    Culinary Research & Information Blogger, 2007 - present
    Webmaster and author of culinary info for professional chefs, cooks, and foodies.
  • Boeing Everett
    Executive Chef
  • Semiahmoo Resort
    Executive Chef
  • Useless Bay Golf & Country Club
    Executive Chef
Places
Map of the places this user has livedMap of the places this user has livedMap of the places this user has lived
Currently
Bellingham, Washington
Previously
Phoenix, AZ - Montpelier, VT - Minneapolis, MN