Today… I will BE! (File under self-actualization)

I hope you all had as amazing a day as I did. In fact all my days are amazing. I am on the lifelong journey of becoming a better person by practicing and living out my dream. You know you can too? Maybe tomorrow you should try! Or better yet TODAY! The blog title is what I wrote at the top of my book today!

At any rate, again because of the incredible snowstorm we had last night. I only say incredible as if you watch the news you would think that God him/herself/it had opened up the heavens and placed us at the very polar ice caps and delivered us an onslaught of snow that rivaled well… Not quite sure what but it was (think cheesy local meteorologist with some quirky sounds effects) SNOWSSSSSSSSTORM ’08. Are you prepared? People drive like idiots in the snow and it drives me bonkers. I mean really. I grew up in this country and sure this is the most snow that we have seen in ten years but really, isn’t it kind of like riding a bike, or slurping pasta (don’t even get me into the physics of that one). Anyway, I left in order to be early for work and was still a half an hour late that really means an hour and a half. Needless to say I was a little behind the eight ball but I did get what I needed to done.

Today was a marvelous journey of discovery and learning (as every day is). C was remarking to me today that the more she learns the more she realizes that there is more to learn. As she is an actress and I am an aspiring chef I truly get what she is saying. My whole life I have been searching for something that allowed me to make a valuable contribution, to learn and to grow. It would seem that she has come to the same conclusion as I have at right about the same time. Oh cosmic circumstance. How do I love thee? Not as much as C, but I do love thee nonetheless.

Today I learned how to make Gougers. A Gouger is essentially a choux paste that can be flavoured. It is so awesome for me to learn these things as they are the very foundation of what I am seeking to become and in fact I have taken the first steps. It is easy enough to make the choux paste but it is altogether another thing trying to pipe them properly to ensure they rise before the crust is formed. There is a magical trick that I will not tell you here but I know it. Not really magic but more a deeper understanding of how the choux paste operates both in the process of making it and cooking it. I LOVE IT! Today we flavoured it with four-year-old aged cheddar and thyme. J, the pastry Chef looked at me and said hey do you want to learn this. I looked at her and said that she knows I want to learn everything. She smiled and said something to the effect of; Giddyup (my word not hers… Come on I have to have some creative license)! And I did. Mine didn’t turn out too bad for a first attempt and it definitely made me smile. As most things in the kitchen do.

I also learned today how to make Executive Chef’s Ceviche, Salmon Tartare and Steak Tartare. He was making them for a special tasting menu with wines that paired perfectly. Of course I sat (read stood attentively) paying close attention to everything he did. Trying to capture the grand strokes as well as the minutiae. All the while I was asking him questions about how he arrived at the recipe and how long it took him to perfect them and believe me. I have had tartare at some of the finest restaurants in the world. To my palate (and my fathers too) the best Tartare used to be at the Movenpick in Yorkville. Growing up I would watch as he ordered it and be a little grossed out by it. One day he said try it and I did. Haven’t looked back since and I am thrilled that I didn’t. As always I will not betray the trust of Executive Chef but I can tell you that his take on both Tartares was both classical and yet entirely innovative. The balance in each of them was PERFECT and I do not say this lightly. There is one ingredient he added to the Steak tartare that I helped him prepare that rocked my world.

The texture of the Tartare was sublime. It melted in your mouth and was truly special. The key to any tartare is the best fresh ingredients. It is not for the faint of heart to attempt and surely should not be attempted with the crap you buy in a grocery store. Ours was made with the finest AAA tenderloin. I say ours but really it is Executive Chef’s. I just participated and learned helping with the mise, chopping, dicing, preparing, etc. But I can say this; the first bite hit me like a wrecking ball a house claimed for demolition. The first flavour was a cross hint of Dijon and lemon. The last flavour on the palate was at first subtle and then SMACK! It lingered perfectly and complimented the dish causing me to evaluate what I thought I knew about tartare. I asked how long it took him to perfect the dish. Without missing a beat and with a smile on his face (as always) he said eight years.

Eight years. Most people don’t have the mental acuity to last eight minutes in this instant gratification society. Look at TV and you’ll understand what I am saying. In fact look at all media and you’ll see what I’m saying. And yet, Executive Chef has spent eight years perfecting a recipe. I look forward to being able to say to someone I’m mentoring that it has taken me that long to suss out a recipe. It was an absolute pleasure and treat. Between the two tartars, the mini burgers, the duck mac and cheese, etc. I had quite a feast today. I also learned a little bit about plating and how to construct a dish merely by observing with an open mind and heart (and not silencing that agitated child inside of me that wants to learn more, more MORE!).

The Salmon Tartare was also heavenly. It was so heavenly I could imagine the little salmon (little not in size just in meaning) swimming upstream, minding his own business thinking how grand life is to be a fish only to be caught moments later so that I could enjoy him raw in a dish that defies explanation in its simplicity and integrity. Words that keep on coming up through the incredible Chefs I work with and their inspirations.

I have always been a bit leery of ceviche. When it is good it is awesome but when it is bad it is as if you are eating horse dung combined with seawater. This ceviche was made in the classical way but also including a little expensive tequila. Executive Chef was happy to explain to me how and why things worked and it really got me thinking. Most of the ceviche I have had in my life was little pieces (probably scraps from something else now that I know how a kitchen works at least a little). Not this ceviche, it was made with the finest part of the salmon, in chunks, with scallop, shrimp and grouper. WOW! Is all I can say. I know my dad who reads this will understand what it means when I say WOW! There is a professor after all who is in charge of all the things that make you say WOW and today that professor was Executive Chef! I felt honoured, privileged and at peace with my position and myself.

It was an absolute treat to learn these things today. I now know that I could prepare any one of the dishes that Executive Chef made today. I know that my efforts will require some tweaking, fine tuning, etc. But I know that I can, if called upon, do it in a prairie second.

Thus I say unto you; WHAT ARE YOU WAITING FOR? Go seek your dream AND PUT YOURSELF INTO ACTION. You won’t believe how quickly your life will change. Or maybe you will because you’ve been reading my journey.

H. L. Mencken once said; "An idealist is one who, on noticing that a rose smells better than a cabbage, concludes that it will also make better soup." FOOD for thought my friends.

Dream big tonight and be inspired tomorrow.

A la prochaine

SDM