Chef Chris Cosentino’s educational and inspirational tool for those who are interested in learning about and cooking with offal.
Guts 2 Cook Guts

Do you have the guts to cook guts 2.0

I have decided to do something a little different for this year’s head to tail dinner, inspired by the constant requests for knowledge about how to cook offal. Now’s your chance to learn. I will be accepting 2 volunteers to help with the event this year. You get to come into my kitchen and help cook 2 nights of head to tail dinners. You will work your ass off, have some fun and learn a ton, but there are rules to this game. This offer is open to professional cooks only. You will be an unpaid volunteer. You must commit to working in my kitchen for 5 days, from Friday, March 19th through Wednesday the 24th except for Tuesday, which you’ll have off to recover. You must submit your resume and a short essay on why you should be one of the chosen ones. This is a busy time and I don’t have time to be baby sitting. The Head to Tail dinner is a multi-course menu with a shit load of detailed work..

Here is the pay out; you get both of my t-shirts to take home and you will be able to sit down and enjoy the head to tail menu in the dinning room on the last night.

Email your resume and brief essay to me at by sunday February 28th. I will make a final decision and contact the 2 lucky winners on March 3rd to confim your participation. Ultimately, this is a fun opportunity to be a part of a great team for a week and learn how to cook some innards.

Leave a Comment (3)

  1. This sounds totally awesome. I’m psyched at the thought of the chance to win a free t-shirt! All joking aside, I highly commend you for opening up your kitchen doors and sharing the offal passion. You can expect an essay/resume from me soon! Watch out competitors, I got a decent resume and I’m dangerous when determined.

    jeremy bringardner | | Reply
  2. Working for free in a kitchen for a week?

    That sounds offal.

    Get it? Wow, I’ll be here all week. Joking aside, that sounds like a ton of fun. Good luck to the wiener! Haha oh, oh it hurts. It hurts.

    – Dave

    dave | | Reply
  3. What a great opportunity for a professinal chef. This is what the community of cooking is all about. Bravo to you! Did you see the French Canadian chef’s show about his head to tail deer? Aired last week, and he cooked the entire animal outside (well, lots of fancy equipment) and then plated every part back on the board where the original dead animal had laid… every part put back into its original place, steaming in the cold air. Tongue, brains, neck… haggas … it was quite a site to behold.
    I am in the process of making my own foie gras au torchon at home. Day 4 is today, so I unveil and sample tonight. Cannot wait.
    Just wanted to drop a note to send out a little love your way.

    A Canadian Foodie | | Reply