Bouchon (file under my laundry is clean but Thomas Keller’s is French)

You know I have so little time to write these days that I tend to forget some of the things that I want to write about. I have long admired Thomas Keller (http://en.wikipedia.org/wiki/Thomas_Keller ) and his vision for food. I have written about him before and the things that he has achieved. While I was in Mexico I took the time to go through his book Bouchon which is based on dishes that he serves at Bouchon (http://www.bouchonbistro.com/ ) with a fine toothcomb.

Sitting on the beach, sipping on Grey Goose, or whatever struck my fancy at that moment I was struck by the absolute beauty of the food that he was producing. Bouchon is dedicated to Bistro, true Bistro food and his love shows through the simplicity and flavours. I think that TRUE CHEF GENIUS is reflected in the ability to take the everyday and make it so well that it becomes extraordinary and he clearly has that ability.

Of course Keller got his start at the venerable http://www.frenchlaundry.com/ . When I say his start I am referring to his major jump into the Chef/Patron position after a hard split with his former business partners.

I think by way of explanation I should let you all know that when I am looking at all of these books and various Chefs that I read and study I am searching for inspiration. While my technical ability may not be at the utmost level YET it will be. As I discovered through all of my studying the true meaning of Nouvelle Cuisine is to take the classic and make it lighter and new. When looking at these books and these Chefs there may be a method that they use, an ingredient, even a colour that sparks my creative juices and I think about what I would do differently.

When I say differently I am also NOT referring to doing it differently for the sake of doing it differently. But instead I am trying to understand WHY it is done that way and what I would do differently to improve the dish. When I think back to a blog post I wrote about playing with my food it is precisely this attitude and mind set that I am referring to.

Obviously I aspire to be the best. I aspire to reach the top and NOT so I can be some food network Chef or celebrity. I WANT MY FOOD to be the celebrity. I WANT MY ATMOSPHERE to titillate, to excite and to leave my patrons with the feeling that they have had a great experience. One that they will remember all their lives (or at least until the next time they come to my restaurant).

I make notes dutifully and have filled at least two massive notebooks so far. I use that knowledge to keep me going forward. To find that happy place where I can create, I can design, I can play and feel the utmost joy which then produces dishes which reflect that mind state and it is a PERSONAL revelation that gets shared.

This week I was speaking with the Pastry Chef, as we often do, and she said to me that the appetizer has to amaze, the entrée has to meet expectation and the dessert has to leave them with a great impression. I believe that this is exceptionally true and reflects at least in part what I have always viewed as my life long goal, to create, to implement and to fix. While reading Marco Pierre White he has a lengthy dialogue about coffee, the way he looked at it, Michelin looked at it and indeed how a corporate behemoth looked at it. I think that my way is a lot closer to the way he looked and looks at it.

So where am I going with all of this you ask yourself. Well first off, Frank Keller is an original. His design of plates is impeccable, his restaurants are considered to be amongst the best in the United States and while I am reading his books I find myself lost AND found in a personal utopia. A utopia which is dependent on nothing but a few ingredients and a vivid imagination.

When I’m done reading through this one I will reveal to each of you what I have gleaned from it but I did want to make sure that I mentioned it before I got there. Partially because I am inspired today and partially because I actually find myself with the time to write.

So again, tomorrow morning I will be back at work, partially rested, fully excited and ready to face the challenge of the grill again. BUT DON’T WORRY THIS WEEKEND I WILL FIND SOME TIME TO EAT!

I’m reminded by something Steve Jobs once said; “Your time is limited, so don't waste it living someone else's life. Don't be trapped by dogma - which is living with the results of other people's thinking. Don't let the noise of other's opinions drown out your own inner voice. And most important, have the courage to follow your heart and intuition. They somehow already know what you truly want to become. Everything else is secondary.”

I am. Are you?

Dream inspired and big.

A la prochaine

SDM