Are you adding sugar or going low and slow

Hey everyone! 👋 First off, a huge thank you to all the new and returning members—this community has grown so much, and I’m truly grateful for each of you. I know I’ve been quiet these past couple of weeks, and I wanted to give you a quick update. Life’s been a bit of a whirlwind lately—I’m in the process of becoming a new dad (!), exploring a head chef opportunity with a bigger restaurant group, and juggling several private chef events. With that said, I’d love to hear from you: what would you all like to do for our next Saturday session? Should we break down another dish together live, or would you prefer a hands-on demo like deboning a chicken? Thanks again for your patience and support. I’ll be back to posting regularly soon. And remember—this space is for all of us. So feel free to share your own posts, ask questions, and keep lifting each other up in the meantime. 💪🔥 Appreciate you all! —Chef Victor

Photo one is nice and simple. It's a pan seared crab cake with remoulade sauce, fresh arugula and lemon. Photo number two is going to be one of my favorites. Roasted suncho sauteed and herb butter barbecue quail done with a South Carolina barbecue sauce, pickled red onions and micro cilantro.

Figured out the live recording so I may do coffee hours or cook with me days. And even if you guys miss it, I'll try to make sure I record them and post them here