Good Saturday to everyone! I hope that it was filled with wonder and delight. My day started early as usual and again because of a little bit of snow everyone drove like they had never seen a snowflake, let alone a white out. It took me forty-five minutes to get to work as everyone was doing thirty kilometers an hour. But I made it there safe and that is what matters most. I really do need to reiterate though that people who live in this city drive me bonkers. They complain about the heat, they complain about the snow, they complain about everything. Me, I live in Toronto, I’m used to this. At least this is how it was when I was growing up. Truth be told my only regret about this winter is that C has missed the first real winter since she moved here from Montreal. At any rate…
The last couple of days have been fabulous. I really have, as I’ve stated earlier, found my very own dysfunctional yet entirely working family. We all have our own quirks, mannerisms, and language but have common ground in our love of food. I’m not sure that every kitchen (professional) is filled with people that truly love food. I enjoy learning every day and have even come to love the way that everyone speaks to each other. Think Goodfellas meets Hell’s Kitchen meets Animal House (though I’m still on the fence about Gordon Ramsay but we’ll get into that later). It really is the most beautiful combination of these things and I know that I will have life long friends as a result of my time at Reservation.
So on Tuesday (which was my day off) I tried to make an authentic Indian curry. It ended up being more like a Trinidadian curry but was good nonetheless. I’ve had four curries this past week. Shu (I will call him that as it gets confusing just to have S) made two and Chef J made one as well. THEY WERE FABULOUS and I will as a result try to find a way to not improve but put my own personal spin on curry. I LOVE CURRY! Have you had a good one lately? If not, you should, and if you’ve never had curry, get off your ass, stop reading this (though I will miss you and there may be a test later and go get one post quick. That is my prescription for the day!)
Friends visited me this week. My old business partner and a friend of ours came in for dinner. I got to introduce them to Executive Chef, Head Chef and the line as well as show them where I work. L said that she was thrilled for me and that she loved seeing me in my whites and happier than a pig in shit on slaughter day. Well, maybe not those words exactly but remember I get to have a little creative license here. It brought a massive smile (not that I ever am without one these days) that someone got to see me in my whites and as she said “my element.” I never had an element before and now that I have one I feel incredible. I feel alive. I feel like my purpose has brought meaning to my everyday.
Head Chef and I had a conversation a few times this week as he was doing his Mise and I was helping. One of the conversations was about the fries that I was working on. He told me that when he was at the Fat Duck (http://www.fatduck.co.uk/) working with Heston Blumenthal that another of his projects was working on fries. He told me that the “perfect” batch of fries takes three days and then proceeded to give me a tip as to how to ensure that the texture on the inside of the fry is like mashed potatoes but the outside is nice and crispy. As always I will not elaborate how he did it or taught me to do it. But if you do want a great fry come on down and I’ll be happy to give you the best fries you’ve ever had. This caused me to start looking at how I evaluate food. How I can improve upon every day things. How I can start to think of things outside of the box and be rewarded for it. It is a great realization to come to. Although currently Heston Blumenthal and molecular gastronomy are a stretch for me (and if you say it isn’t for you then you’re much better than I and we should talk). I mean his methodology to me is akin to Ferrari racing. The best, most critical and sensational things from the most commonplace. Truly inspired and something to which to aspire.
Chef J has also started revealing things to me. I guess now that the initial uncertainty is gone everyone at Reservation has seen that I am in it for the long haul. Chef J revealed to me what he puts in his curry among many other things this week. I like speaking with him as he is very understated. His demeanor is calm but firm and he has an eye for detail (as all Chefs must if they ware good). I have a lot to learn from him and look forward to learning all I can from him.
One of the gentlemen that helped get me the job and I have become fast friends. He and I go out and have a drink about once a week and it is like we’ve known each other forever. E is a young up and comer. He is knowledgeable, intelligent, spirited, passionate and a straight shooter. I look forward to our friendship growing and what’s more knowing him for a long time to come. As I always like to say he is “good people.”
I’ve started paying attention to everything that I do in a day. And when I say attention I analyze what I’m doing and the impact it has n the end result. I make my list and cross things off. I have started monitoring my time and trying to get a fix on how long things should take. An example of one of the things that I’m paying attention to is ordering. I’m piecing together the process and the result. I am making note of what gets ordered, what it is used for, what it costs. All things that are going to benefit me in the future when it is my time to do the ordering for Reservation but what’s more when I have my own restaurant. I make a concerted effort everyday to speak with the suppliers that are bringing things in and I make sure that everyone that comes and goes hears that I am fabulous and that I hope they have a great day. I feel that just that little thing is enough to change people’s lives, consistency, brought on by purpose and joy. Do you know what I mean?
Thursday night I also got to go see my friends MoBadAss play their first Toronto show. In fact I am the official documentarian for them which is nice because it gives me another outlet as well. Remember that Executive Chef has told me that I need to have another outlet in order to recharge and unwind. I can understand why.
As well my Choron is getting better. I had a couple of them break on me this week and through trial and error I’ve come to the conclusion that I wasn’t cooking the eggs long enough. It takes a while to make one correctly but today I think I got it. Though it tasted good and Executive Chef even said so, “Pretty god,” were the exact words, but then Head Chef thought that it was a bit sweet and too acidic. Note to self reduce acid and possibly less tomato paste though I think that it may have been an especially fragrant batch of tarragon that was the culprit. Nonetheless I will get there. Ah mother sauces. The very foundation of any Chef worth his weight in Foie Gras!
So it is nice to be able to come home and write, as I’m not too tired. In fact I am going to read some more of Michel Bras’ “Essential Cuisine,” make some notes and write some more of the million questions I have rolling around in my head. I spend all day, every day, every waking moment laser focused on what I’m doing, on where I’m going and on what I am becoming. I really enjoy Michel Bras and have much to learn from him.
I still haven’t gotten a report on Le Parker Meridien’s burger. Though I’m certain when C gets to it I will find out just how fabulously Emile Castillo makes a burger. I myself can hardly wait to go down and give it a shot myself. I mean Le Parker Meridien you’d figure that a burger has to cost 50 bucks. But no a cheeseburger is 7 bucks (if you are in the know and know how to find it tucked down a narrow hallway).
I recall something that Paul Prudhomme once said that seems fitting; “I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.” Me too.
I hope you all have a beautiful evening, perhaps nestled up next to your honey with some red wine (full bodied of course), a fire and of course some laughs. Have a wonderful evening, dream big and have an inspired tomorrow.
A la prochaine
SDM
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