Ends Kitchen
Through The Lens
Story Telling …
Remember Montana …
To don the chef’s whites is to step into a world of relentless passion and perpetual learning.
Verified by MonsterInsights

Something New of a Point of View

My name is Gregg Allen. I am a new columnist for The Freedom Mercado Message periodical published by Chef Freedom Mercado. I am excited about my contribution and the opportunity to share with and challenge readers on a new perspective.

I plan to bring fresh and thoughtful perspective on a hybrid issue that usually gets very little in- depth consideration. It is the mending of the rift between LGBTs and Christians. I come at it from the standpoint of just because a task is incredibly colossal and seemingly impossible, that doesn’t mean you can’t bring about some measurable understanding, change and impact. This action would tamper down some of the rhetoric and hatred in some individuals who represent these communities.

What makes me believe I have something relevant to say on such a zeigeisty subject? It is because I come from both these two communities and I know them at a level beyond what the average person does who may only know one as “the other,” “the adversary,” or “the enemy.” I know a lot about what motivates their divergent thinking and the rhetoric they perpetuate.

You see, as I said, I come from both communities. I was LGBT before LGBT existed for 14 years officially, and 23 years unofficially altogether. As a Christian I was first introduced casually to Jesus at the age of 8 years old. However, it wasn’t until I left the homosexual lifestyle that my true relationship with Jesus began. And I must confess that that relationship of 24.5 years has developed into a partnership in the last 7 years of my life.

In these many years I have discovered that at its core, at its essence, basically everyone wants the same things in life, even these two disparate groups. It’s just that they have different ways of achieving their desired ends. It is my belief and opinion that should both camps drop their worldly weapons of words and warfare that they both would hear something different, learn something different, even life-changing that would result in a transcendent love and appreciation between the two that they have not heretofore experienced or achieved.

Yes, I am an unapologetic dreamer, and yes I am a believer in the best of humanity, even in the last days and these days of such turmoil and pain. In fact, I venture to believe, and humbly submit, that if it were not for me and people in the world like me, there would not be much hope to hold onto for anyone in this world. Think about it, only the hatred, death, destruction, agony, defeat, and hopelessness of this world accumulated and consolidated to the nth degree with no counterbalance to be aspired to or achieved. How devastating would that be? It is coming. However, while we have a chance, we can find ways to love with abandon and change the world.

As previously alluded to, my goal here is to bring these disparate thinking camps closer together in understanding one another to the point they amicably agree to disagree without all the rancor and animus that their clashes are typically known for in the public. I know this is a herculean feat, but here again just because something seems hard doesn’t mean it is out of our reach or unachievable by any stretch of the imagination.

How does it all works in Harmony Being a Chef, Writer , Artist , Photographer ?

Took three weeks to create, with concept and photography and then digital artwork as well as painting blending. Much love to Model and friend Kimmie L! #art
Picasso on a dish! (it’s amazing what one can do with fruit and watermelon! 
Inspired by art studio and artists Ruzo logic and Kim Johnson. I have to admit being around them and their artwork has inspired my creativity #inspiration

I was recently asked how being a creative writer, photographer, and chef works for me as an artist. Well, becoming a chef while trying to reconnect with the art community has allowed me to combine my passion for culinary arts and photography. This fusion resonates within my creative endeavors; the blending of flavors in my dishes mirrors the blending of visual elements in art, enhancing each other to create a more impactful experience. It inspires me to continue exploring the interplay of light, texture, and composition in my artistic journey. Written by Freedom Mercado

#chef #cheflifestyle #chefmode #chefstable #artist #art #Artistic #Artistry #culinary #writer #CulinaryJourney #artoftheday #photography #photographerlife #thejourney #thejourneybegins #mypath #writingcommunity #writing #Gourmet #gourmetfood

Embracing Friendship and Culinary Adventures

Embracing the Journey the second time around, I went once more to Tula Mexico.

It was time for Lisa and me to embark on a journey to nurture our friendship once more. We engaged in deep conversations, exploring our spirituality and discussing our aspirations in our respective careers with a start of Glass WINE!

The journey of seeking friendship and more in life is a continuous process. It’s about being open to new possibilities, embracing change, and staying true to ourselves. Along the way, one may encounter challenges and setbacks, but these experiences shape and contribute to ones growth. My Culinary Journey: From Savory Carne Asada Empanadas to the Ancient Wonders of Tula, Mexico and more with my Friend Lisa.

I created these little bad boys for Me and Lisa the moment we touched down.
Imagine biting into a perfectly golden-brown empanada, filled with juicy, marinated carne asada. The savory beef, seasoned with a blend of spices, melds beautifully with the flaky pastry crust. Each bite is a delightful mix of textures and flavors, especially when paired with a dollop of creamy guacamole. The guacamole, made with ripe avocados, lime juice, and a hint of garlic, adds a refreshing contrast to the rich empanada filling
Savory Carna Sada Empanada with Creamy Guacamole 1 lb carne asada
1 tbsp olive oil
1 onion, diced
2 cloves garlic, minced
1 tsp cumin
1 tsp chili powder
Salt and pepper to taste
1 package empanada dough
2 avocados, mashed
1 lime, juiced
1 tomato, diced
1/4 cup cilantro, chopped
Salt and pepper to taste Preheat oven to 375°F.
In a skillet, heat olive oil and cook onion until translucent. Add garlic, cumin, chili powder, salt, and pepper.
Add carne asada and cook until browned. Remove from heat and let cool.
Roll out empanada dough and fill with carne asada mixture. Seal edges with a fork.
Bake for 20-25 minutes until golden brown.
In a bowl, mix mashed avocado, lime juice, tomato, cilantro, salt, and pepper for guacamole.
Serve empanadas hot with guacamole on the side.

Exploring the Ancient City of Tula, Mexico. After a satisfying meal, embark on a journey to Tula, Mexico, a city steeped in history and culture. Tula, once the capital of the Toltec Empire, offers a fascinating glimpse into ancient civilizations. The Tula Archaeological Site is home to the impressive Atlantes, colossal stone warrior statues that stand atop the Pyramid of Quetzalcóatl34. Wander through the ruins, imagining the grandeur of the Toltec era, and visit the Jorge R. Acosta Museum to learn more about this influential civilization

In the heart of Mexico lies the charming town of Tula, a place where history, nature, and culture intertwine seamlessly. For three unforgettable days, Lisa and Myself hope to embarked on an adventure that we will have cherish memories and a deeper appreciation for life’s simple pleasures and for each other.

From the delicious Carne Asada Empanadas with Creamy Guacamole to the ancient wonders of Tula, and the unique Smokey Eggplant Hummus Wraps, this journey is a feast for both the palate and the soul. Each day offers a new culinary delight and a deeper connection to the rich tapestry of Mexican culture and history Smokey Eggplant Hummus Wraps A savory and smoky twist on traditional hummus wraps featuring roasted eggplant and tangy, smoky tomato salsa. Packed with flavors and nutrients, these wraps are perfect for a snack. 1 large eggplant, sliced
1 can chickpeas, drained and rinsed
1/4 cup tahini
2 cloves garlic, minced
2 tbsp lemon juice
1 tbsp olive oil
1 tsp cumin
Salt and pepper to taste
4 large whole wheat tortillas
1 cup smoky tomato salsa
Preheat oven to 400°F. Place eggplant slices on baking sheet, drizzle with olive oil, sprinkle with salt and pepper. Roast for 20 mins.
In a food processor, combine chickpeas, tahini, garlic, lemon juice, cumin, salt, and pepper. Blend until smooth.
Spread hummus on tortillas. Top with roasted eggplant slices and smoky tomato salsa.
Roll up the wraps tightly and slice in half. Serve and enjoy

We ventured to the beach shores, where the rhythmic sound of the waves provided a soothing backdrop to our conversations.

Walking along the sandy coastline, we encountered exotic lizards basking in the sun. I couldn’t resist capturing these fascinating creatures on camera as well as. Lisa . She shared stories of her own encounters with wildlife, and her new career as a Bartender. We bonded over our mutual appreciation for nature’s wonders.

Our last night was filled with Modern Mexican Soft Toritas with Carne Asada, Berries, and Spicy Chocolate
A fusion of Mexican flavors with tender carne asada, fresh berries, and a kick of spicy chocolate, all layered between soft toritas for a delectable twist on a classic dish. 1 lb carne asada
8 small toritas (soft tortillas)
1 cup mixed berries (strawberries, blueberries, raspberries)
1 cup dark chocolate, chopped
1/4 tsp cayenne pepper
1/4 tsp cinnamon
1/2 cup heavy cream
Cook carne asada on a grill or stovetop until medium-rare, then slice thinly.
Warm toritas on a skillet until soft and pliable.
Place a few slices of carne asada on each toritas.
Top with mixed berries.
In a saucepan, melt chocolate with cayenne pepper, cinnamon, and cream until smooth.
Pour spicy chocolate sauce over the berries and carne asada.
Fold the toritas and serve warm.

My Last night remined me In the hustle and bustle of modern life, the quest for meaningful connections often takes a backseat. Yet, the pursuit of friendship and deeper relationships is a fundamental aspect of our human experience. It’s a journey that not only enriches our lives but also brings a sense of fulfillment and joy. Friendship is more than just a social construct; it’s a bond that transcends time and space. True friends are those who stand by us through thick and thin, offering support, understanding, and companionship. They are the ones who celebrate our successes and provide a shoulder to lean on during challenging times. In essence, friendship is about mutual respect, trust, and a shared sense of belonging. #travelblogger #travelingphotographer #travelgram #travelphotography #chef #chefsofinstagram #writer #writingcommunity #writersofinstagram #writerslife #thejourneycontinues #thejourneybegins #thejournal #journeytogether #journeytoself #mylife #mypath #travel #travelingphotographer

Chef Freedom Mercado Journeys into The Kitchen.

 As the sun dipped below the horizon, casting a warm glow over the bustling kitchen, Chef Freedom Mercado stood at the center of creativity. His culinary journey had led him to this moment—a harmonious blend of Korean and Belgian cuisines, where crispy fried chicken met fluffy scallion waffles, all drizzled with a tantalizing Gochujang maple syrup 

 Chef Freedom’s eyes sparkled as he reminisced about the day he discovered the magic of this dish. It was a serendipitous encounter with Chef Wu, a master of fusion cuisine. Chef Wu’s wisdom transcended borders, and he shared his secret: “To create something truly original, you must embrace tradition while daring to innovate.” I had the privilege of learning from Chef Wu. The experience was truly enriching and has inspired me to strive for excellence in all that I do. I am filled with gratitude and admiration for Hand Downs Catering. 

(This photo serves as a reminder of the hard work and persistence that goes into learning something new
Today,)

Korean “Fried” Chicken
Marinate chicken legs (skinned for a healthier version) in a mixture of fish sauce and garlic powder. Let it absorb the flavors overnight.
Coat the chicken in an egg wash (egg + water).
Dredge the chicken in a combination of breadcrumbs and potato starch.
Bake the chicken at 400°F for 30-40 minutes until golden and crispy.
Prepare the spicy stir-fry sauce: Combine ground chili pepper, soy sauce, rice vinegar, maple syrup, garlic, ginger, gochujang (Korean red pepper paste), and water. Adjust the spice level to your liking.
Stir-fry the baked chicken in the sauce until it’s beautifully glazed.
Kimchee & Scallion Waffles

(I finally got it right!!!)


Create the waffle batter by combining all-purpose flour, baking powder, kosher salt, a large egg, milk, and chopped kimchee and scallions.
Pour the batter into a waffle maker and cook until crispy.
The savory waffles, reminiscent of Chinese scallion pancakes, are ready to play their part.
Gochujang Maple Syrup
In a small saucepan, gently heat maple syrup and gochujang until well combined and warmed through.
The sweet and spicy symphony of flavors is complete.
Plating and Garnish
Place a scallion waffle on the plate.
Top it with two pieces of the Korean “fried” chicken.
Drizzle generously with the Gochujang maple syrup.
Sprinkle toasted sesame seeds and thinly sliced scallions.
A slice of lemon adds a zesty touch. 

Specialty Food Association Las Vegas Uniforms Fontainebleau Las Vegas Pizza Expo

#waffles #waffleswaffleswaffles #wafflesandchicken #chickensofinstagram #chickenrecipes #gourmet #gourmetfood #gourmetexperience #gourmetexperience #Gourmetenthusiast #recipes #recipeshare #recipesforyou #foodie #foodblogging #foodiesofinstagram #foodielife #chefsofinstagram #cheflife #chefstalk #Chef #chefreactions #CateringExcellence #cateringservice #cateringevent

Chefs Approval interview Performance Foodservice with Corporate Chef Lonnie.at Pizza Expo.

 As I stepped into the bustling halls of the Pizza Expo  at the Las Vegas Convention Center, the air was thick with the tantalizing aroma of freshly baked pizza. It was a sensory overload—a symphony of sizzling cheese, bubbling tomato sauce, and the unmistakable warmth of dough rising to perfection. As a chef, I felt like a kid in a candy store, surrounded by the masters of the pizza universe. 

 Everywhere I turned, there were seasoned pizza artisans, each with their unique slice of wisdom. I attended workshops on perfecting the art of Neapolitan crust, debated the merits of wood-fired ovens versus deck ovens, and even got a crash course in calzone folding from a Nonna who’d been making them since before I was born.  corporate Chef Lonnie from Performance Foodservice: His eyes sparkled as he recounted tales of sourcing the finest San Marzano tomatoes and the secret behind their unrivaled flavor. I hung on every word, my taste buds already tingling.

 And then there were the products—the stars of the expo. I wandered through aisles lined with pizza peels, cheese graters, and dough mixers. But it was the artisanal flour 

blends that stole my heart. The ones that promised a chewy crumb, a delicate crunch, and a hint of nostalgia—the kind that transports you to a pizzeria in Naples with every bite.  As the expo drew to a close, I stood near the main entrance, camera in hand.  I shared my journey—the lessons learned, the flavors savored, and the camaraderie forged.   Pizza Expo 2023 was more than an event; it was a celebration of passion, creativity, and the universal love for that perfect slice. So here’s to the dough-slingers, the sauce-smearers, and the cheese-melters—may your ovens stay hot, your crusts stay crispy, and your hearts stay hungry. 

 Had a Blast at Pizza Expo my interview with Chef Lonnie Varsico of Performance Foodservice was brilliant what an Excellent Chef! much love and respect to Las Vegas Uniforms
#cheflife #chefstyle #chefsofinstagram #chefspecial #pizzaexpo #cheflife #foodie #foodiesofinstagram #foodstyle the adventures continues!  

Todays Menu!!

Today’s Menu is ”Surf and Turf with raspberry on top” and a side of Bison. coco rum cherry spicy sauce. I had a client that wanted something different but wanted surf and turf, so i gave her surf and turf a twist of sorts. Specialty Food Association Fontainebleau Las Vegas Pizza Expo

#surfandturf #surfandturfdinner #gourmetsurfandturf #gourmet #gourmetfood #gourmetgoodness #gourmetexperience #GourmetCookies #Gourmetenthusiast #catering #cateringevent #CateringExcellence #cateringfood #foodie #foodiesofinstagram #foodlover #foodphotography #food #chefsofinstagram #cheflife #Chef #chefstyle #chefstalk #artist #artistic #artistsoftiktok #artoftheday #spiritualawakening #spirtuality #myself

Divine sweet smells resided in the aroma of stuffed Lobster tail

 In the heart of the rugged Big Bear wilderness, I found myself standing before the renowned Chef Gria, a culinary legend hailing from the picturesque French countryside. My pulse raced as I contemplated the incredible opportunity before me—a chance to learn from the very best. 

 Chef Gria’s presence was magnetic. Her eyes sparkled with wisdom, and her hands moved with grace as she demonstrated the art of preparing stuffed lobster tails. The delicate balance of flavors—the richness of the lobster meat, the hint of herbs, and the buttery sauce—was nothing short of enchanting. I scribbled notes furiously, determined to absorb every nuance. 

 As a Black American chef from Brooklyn, New York, I felt both excitement and trepidation. Would I be able to keep up with the pace? Could I match Chef Gria’s finesse in the outdoor cooking?   Next came the grilled sardine with wrap bacon—a fish I’d never encountered back in Brooklyn. Chef Gria’s technique was flawless: the fish kissed by flames until its skin crackled, the flesh tender and succulent. But it was the spicy broccoli sauce that stole the show—a symphony of heat, tang, and earthiness. As I tasted it, I imagined the bustling streets of Paris, the aroma of baguettes wafting from corner bakeries. 

 Yet, amidst the culinary magic, my nerves persisted. Would Chef Gria approve of my efforts? Would she see the passion burning within me, despite my humble origins? I reminded myself that cooking transcends borders—it’s a universal language spoken through flavors and textures. And so, with determination, I embraced the wild surroundings—the towering pines, the crisp mountain air—and vowed to honor Chef Gria’s teachings.

As the sun dipped below the horizon, casting a warm glow on our makeshift outdoor kitchen, I realized that this moment was more than a lesson in cooking. It was a testament to resilience, to the fusion of cultures, and to the unyielding pursuit of excellence. And so, with my heart racing and my hands steady, I stepped into the wild, ready to create my own culinary masterpiece under Chef Gria’s watchful eye. 

Specialty Food Association Las Vegas UniformsFontainebleau Las Vegas Pizza Expo NAB Show #chef #cheflife #chefsofinstagram #chefstable #wildlife #wildlifecooking #cokingtime #cooking #cookingathome #cookingtime #lobster #lobsterfishing #lobstertail #gourmet #Gourmetenthusiast #CulinaryAdventure #CulinaryJourney #culinary #culinaryarts #mylife #myadventurechallenge #thejourney #thejourneycontinues #thejourney #catering #cateringservice #cateringevent #special #mypath

A Chef Knows This

 It’s important to be bold in life, but never let it turn into being rude. Being confident is great, but not at the cost of being disrespectful. These are the keys to taking your life and career to the next level.

Success is a goal that many people aspire to achieve in their lives, whether it’s in their personal, professional, or academic endeavors. However, it’s not something that can be attained easily or without effort. It requires hard work, dedication, perseverance, and sometimes, sacrifice. But does it also require being rude or disrespectful to others?

Some people may believe that being rude or disrespectful is a necessary evil to get ahead in life. They may think that they have to be aggressive, assertive, or dominant to get what they want. They may assume that being polite, courteous, or respectful is a sign of weakness or submission. They may justify their behavior by saying that it’s the only way to survive in a competitive and cutthroat world. I truly believe there are other ways getting to the next level by being kind and respectful.

However, this is not true. Being rude or disrespectful is not a prerequisite for success, nor is it a guarantee of it. In fact, being rude or disrespectful can have negative consequences for one’s success, as well as for one’s relationships, reputation, and well-being. Here are some reasons why being rude or disrespectful is not a good strategy for success:

Being rude or disrespectful can damage your relationships. Relationships are essential for success, as they provide you with support, feedback, opportunities, and resources. However, being rude or disrespectful can alienate you from others, who may not want to work with you, help you, or trust you. You may lose valuable connections, allies, and mentors who could have helped you achieve your goals. You may also create enemies, rivals, and critics who could hinder your progress or harm your reputation.
Being rude or disrespectful can hurt your reputation. Reputation is important for success, as it reflects your credibility, reliability, and integrity. However, being rude or disrespectful can tarnish your reputation, as it shows that you are unprofessional, unethical, and uncivilized. You may lose respect, admiration, and confidence from others who may doubt your abilities, character, and values. You may also face backlash, criticism, and sanctions from those who may hold you accountable for your actions.
Being rude or disrespectful can harm your well-being. Well-being is important for success, as it affects your physical, mental, and emotional health. However, being rude or disrespectful can harm your well-being, as it can cause you stress, anxiety, anger, and guilt. You may experience negative emotions such as resentment, frustration, and regret that can affect your mood and performance. You may also suffer from health problems such as headaches, insomnia, and hypertension that can impair your functioning and productivity.
Therefore, being rude or disrespectful is not a smart or sustainable way to achieve success. Instead of being rude or disrespectful to others, you should try to be polite and respectful to them. Being polite and respectful does not mean that you have to be passive or submissive. It means that you have to be considerate and courteous of others’ feelings and opinions while expressing your own. Being polite and respectful can help you:

Build positive relationships. Being polite and respectful can help you establish rapport and trust with others who may appreciate your kindness and decency. You can create lasting bonds with others who may support you, advise you, or collaborate with you in your endeavors. You can also avoid conflicts and disputes with others who may respect your boundaries and preferences.
Enhance your reputation. Being polite and respectful can help you improve your image and influence with others who may admire your professionalism and ethics. You can gain recognition and appreciation from others who may acknowledge your achievements and contributions. You can also attract opportunities and resources from others who may offer you their assistance and cooperation.
Boost your well-being. Being polite and respectful can help you maintain your balance and harmony with others who may share your values and goals. You can experience positive emotions such as gratitude, joy, and pride that can enhance your mood and performance. You can also enjoy health benefits such as relaxation, sleep quality, and immunity that can optimize your functioning and productivity.
Therefore, being polite and respectful is a better and more beneficial way to achieve success than being rude or disrespectful. By being polite and respectful to others while pursuing your goals, you can not only achieve success but also enjoy it more. as always, much Love and Respect to Las Vegas Uniforms they have been there from the start of my transformation. Valley Springs California the private associates of wines and foods. Specialty Food Association Pizza Expo NAB Show I’ve learn so much from these events! the adventure continues