Weekly Review (file under WOW moments)

This past week was filled with the ups and downs that you would expect when one jumps head first into his dream. What follows are some of the many things that I learned this week. Not only that but I learned the value of days off. I went to bed last night around 6:30 pm and slept until ten am. I fell asleep with my clothes on.

When making my berry compote I learned that the term to “hull” a berry means to remove the green and the white area as well. It means to remove from the fruit those parts that you deem unusable.

I also learned that the Gotham Street Bar & Grill is amazing and that Alfred Portale is truly gifted. According to Exec Chef this is one of the few cookbooks out there that represents the plate they serve at the restaurant for the home in an exact way. Reading through the various techniques and skills that are required for Portale’s dishes brings a huge smile to my face. The look of each plate (though beautiful) takes more function over form. In that I mean that the food is the real star. After all you cannot eat with your eyes… YET!

Portale also taught me that I should get good at making timing lists. This will make your Mise en Place better and allow you to function with a better grasp of time in the kitchen. Portale also breaks down the various ingredients that you should use, from where and what the best is. Naturally each Chef will have their own interpretation as to what is best, but he is pretty spot on in my opinion.

On the recommendation of Head Chef I also bought (pricey but necessary. I had to think about feeding myself versus the book and decided that the book would lead to more food so I bought the book) it is called “The Professional Chef” by the Culinary Institute of America. It is amazing and a must read for anyone that wants to work in a professional kitchen. I’ve spent most of the past two days (when not catching up on sleep or writing an essay) studying this book and I’m glad I bought it.

I also learned a bit about the front of house operations (keep in mind that I am immersing myself in the whole gamut of restaurant operations as the end goal is to have at least two myself).

Maitre d’Hotel is the dining room manager. They are in charge of training, overseeing wine selection, working with the chef to determine what goes on the menu and organizes the seatings on the floor.

You then have the Chef de Vin, Sommelier or Wine Steward. Their responsibility is wine service including purchasing, wine list and assisting guests with their wine selections.

Chef de Salle or Head Waiter. Naturally responsible for all the waiters.

Chef d’Etage (Captain) deals with the guests once seated. Explains the menu and answers any questions as well as taking orders.

Chef de Rang (Front Waiter) ensures proper settings for each course.

Demi, Chef de Rang or Commis De Rang is responsible for running, bussing, etc!

As I have started my journey I have discovered much about myself. The Professional Chef has a line in it that states; “ Deciding where to begin your journey s just as important as the process of learning.” I made a great decision, I am living my dream and am happier than I’ve ever been in my life.

I hope that all of you can dream big, can live your dreams,, and can know true joy. So tonight as you ready to go to bed, ask yourself; What do I want from MY life? Where do I want to be? How do I get there? The universe will answer all questions you have if only you have the balls to ask them. I did and now answers unfurl each day majestically before me, lighting my path and guiding my soul.

Be inspired. Live. Laugh. Love and Be YOU!

Woodrow Wilson once said; “We grow great by dreams. All big men are dreamers. They see things in the soft haze of a spring day or in the red fire of a long winter's evening. Some of us let these great dreams die, but others nourish and protect them; nurse them through bad days till they bring them to the sunshine and light which comes always to those who sincerely hope that their dreams will come true. “

Look for sunshine to guide your way…

A la prochaine

SDM