I created the "Metal Chef" personna circa Summer, 2001. I was 27 years old.
Between Fall 2001 & Spring 2006, I catered for several metal (and some not-so-very-metal) bands.
Initial caterings took place in Toronto; but within a year I had migrated to San Francisco, in an attempt to establish & solidify "Metal Chef" more seriously. However, once in S.F., the difference between doing what I love and making money became very clear ("The bills won't pay themselves.").
I returned to Canada in September 2005; and by the summer of 2006, had resigned from pursuing [any] further Metal Chef endeavours.
Everything has a season.
There are no secrets: only skill.
One of the things I became known for -- in addition to preparing mind-mangling cuisine, was for naming menu items after [early] Slayer songs. I did this to make it known to the collective metal-underground (& the rest of the world as well) that I am to cuisine what Slayer is to metal; and I believe my reputation substantiates this.
As far as food preparation is concerned -- with exception of veggie burgers, hamburgers & french fries (and usually pasta - I didn't always have time to make it by hand), everything was hand-made & prepared on-site. Menus rotated either on a daily or semi-daily basis (depending on sales); and always included two vegetarian/vegan items.
Between Fall 2001 & Spring 2006, I catered for several metal (and some not-so-very-metal) bands.
Initial caterings took place in Toronto; but within a year I had migrated to San Francisco, in an attempt to establish & solidify "Metal Chef" more seriously. However, once in S.F., the difference between doing what I love and making money became very clear ("The bills won't pay themselves.").
I returned to Canada in September 2005; and by the summer of 2006, had resigned from pursuing [any] further Metal Chef endeavours.
Everything has a season.
There are no secrets: only skill.
One of the things I became known for -- in addition to preparing mind-mangling cuisine, was for naming menu items after [early] Slayer songs. I did this to make it known to the collective metal-underground (& the rest of the world as well) that I am to cuisine what Slayer is to metal; and I believe my reputation substantiates this.
As far as food preparation is concerned -- with exception of veggie burgers, hamburgers & french fries (and usually pasta - I didn't always have time to make it by hand), everything was hand-made & prepared on-site. Menus rotated either on a daily or semi-daily basis (depending on sales); and always included two vegetarian/vegan items.
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All songs written & performed by Ray Vegas, Mark Hernandez (ex Vio-Lence) & Snake Green (Skinlab, Re-Ignition) exclusively for metalchef.com