Professional Chefs Chat: Why Do You Have Chickens?

[ThisishowIroll]

Hi all! I'm a pretty newly minted culinarian (graduated last summer) working as a catering chef/culinary educator. Are there any other chefs on this forum? I wanted chickens to so I could a) have a pet that I'd be less likely to develop allergies to since it will be housed outside b) get closer to my food sourcing. I also have a 1000 square foot vegetable garden that I've been honing to my needs over the last four years.

It's my suspicion there won't be many of us on here as having time for things like forums is probably not high on the priority list with the kind of hours the industry demands, but I just thought I'd throw it out there and see what responses I get. These are my two babies Ruby (RIR) and Martha (EE) who I'm HOPING are both pullets so I don't have to cull one of them to fit with zoning standards for my city.



Peace!

Kathleen

 

[StupidBird]

Welcome to byc. Prepare to have your taste buds and digestion ruined so that you refuse to eat commercial chicken or eggs at all, as well as spend too much time at parties talking about your garden and hens.

 

[ThisishowIroll]

Thanks! I'm loving it so far, this is a great online community. As a chef who is pastry oriented one of the things I'm compelled to learn and experiment with is the different consistencies and chemical properties eggs have with varying seasons. I read once that in Sweden it's common for culinary students to be taught egg recipes for various seasons based on varying protein/elasticity levels based on what the chickens are doing and eating. Good science is the funnest!