Arriving at work I was a little sheepish. I had known that my error in the scheme of things the night before was about half a point out of a hundred. But I am extremely hard on myself. I want so badly to do well, to succeed, to be better each day that when things like what happened last night I momentarily get a little down. In this case my moment lasted overnight. As I went in to work all I could think about was the plate toppling over, again and again and again in my mind like a replay of some incredible sporting moment. As I parked the car I sat and wrote a note to my C and then realized that I need to just clear my head and DO MY JOB!
As I walked through the door I was expecting an onslaught of firestorm for the way I handled the night before. Instead it was pretty much business as usual. I got changed into my whites and started work on the remi. Yesterday I had mentioned to chef that “my bones” for stock were coming in later and that it was messing with my time. Problem solved he changed the time. As such I was able to start the remi at ten minutes after ten. Before doing this though I pulled out my notebook and wrote the following note;
TODAY IS A NEW DAY
YOU START FROM 0
AND ASPIRE TO NEAR PERFECTION!
(I said near as I don’t believe there is perfection in the kitchen as perfection is not objective)
Almost as soon as I had written this I felt a gentle transformation take place inside of me. Framing my day and the rest of my life this way is genuinely important to me as I NEVER want to rest on my laurels. I consistently want to become better, learn more, get faster and be the BEST CHEF!
Moreover the Pastry Chef again let me know that I am too hard on myself. It is their job to be hard on me so that I get better. The pressure of working in a kitchen could get to some people but not me. I thrive on it. I want to be better. Get faster. Stronger. Each day brings me one step closer. It is nice to know that people can see that I am being hard on myself. I feel as if I have come so late in the game that I need to get better faster. But when I actually think about it I have the following words ringing in my ears; “Mistakes will happen. TIME AND EXPERIENCE!
My day consisted of lots of prep for a wedding that was happening tonight. There was a lot to get done. I learned how to lay out enough fruit, crackers, cheese, etc. for twenty-five people. I’m still a bit shaky on amount but this wedding gave me a good frame to move forward as I now have a baseline.
The following were my notes on my prep list for the day;
Remi (10:10)
Cheese plate x 25
Fruit plate x 25
Roasted Garlic Cream Cheese
Dill Sour Cream
Crispy Leek Rings (First cut, then fry)
Cucumber Coins
Canapé Gauffrettes
Pita Points
Flat Bread
Wasabi Peas
Chips
Pretzels
Crackers
Walnuts
Crab cakes
Shrimp
Render Muscovy Duck
The wedding was for 121 people and went off without a hitch. Working the line I felt great. My speed was getting better and I was able to actually hear the calls for each plate as they moved from starch, to veg, to protein, to sauce, to garnish and then gone. I don’t think many people realize the frenetic pace of a kitchen. It really is controlled chaos and there is much to learn. I was in charge of laying down the veg and for the first time I did not hold up the line. It was exciting and made me smile as I remembered what I had put into my book at the top to frame my day.
I’ve also started making little diagrams as to how the food is supposed to be plated. I am no artist and am limited basically to stick figures. This is something that I believe is going to change because of the journey that I am on. It is exciting!
So today was far better than yesterday. Though yesterday was great up until my little fiasco with the scallops. Every day I am learning, growing, adjusting and becoming better. And that is my ultimate pursuit. To be better each day than the last!
I had a couple of great, though quick, conversations with Exec Chef and Head Chef over the course of the day and with Chef J. Each of them giving me different insights. In fact, Head Chef’s birthday is this week so he was in having a special dinner prepared for him. Chef J realized only after that I was still there and apologized for not bringing me up to see what he was doing. He explained his dish and let me taste each of the components. After I was finished I again went over to our sister restaurant and had a beer. Chef J brought out another course and explained it to me. He then said that I should stay put; he went back into the kitchen and got me a sample of his dish. Our Sommelier then walked out with a beautiful pairing for the dish showing it to me before he gave it to Head Chef. I thought it was a fantastic pairing just by knowledge but after I had a small sip to refresh my pallet and then the sample of the curry duck dish I was blown away. The dish was texturally great, flavoured perfectly with a punch in the face that was a subtle as anything I have ever had. The pairing of the apricot that was curried really brought out the deeper flavour of the duck and as I said the wine was perfect. DID I MENTION I LOVE WORKING HERE! I was grateful that Chef J had thought to let me try the next dish (he actually apologized for not letting me see the construction of and taste a sample of the earlier dish. I am so in the right place).
Those who know me know that I have a very large soft spot for Mark Twain. Today as I was working the following quote was in my mind; “Keep away from people who try to belittle your ambitions. Small people always do that, but the really great make you feel that you, too, can become great.”
Keep those around you that help propel your dreams not quash them. Seek them out and you will find them. I have which means you can too! Be inspired today and dream big.
A la prochaine
SDM
Saturday, February 23, 2008
Friday, February 22, 2008
Happy Anniversary & Self Disappointment (file under FOCUS)
Fist off. Happy Anniversary C! 6 glorious years together and many more to come as we pursue our dreams, our love and each other ever more. YOU ARE THE BEST!
So my day started off well enough. In fact I had had a pretty good day. Though I felt lonely and was thinking of my love all day I was really on fire. I figured the best way I could honour her was to do my absolute best. Which I did until the very end of my day (more on this later).
Even in the short amount of time that I have been at Reservation I have watched as my skills have improved. Think of it kind of like being a child. First you intuitively realize that you can get parts of your body to move where you want them. Then you start to crawl. Then you think that you can stand and you fall down. Finally one day your legs seem ready, your entire body is focused on standing up on your own. Then you fall… Hard! But because you are a child, and you don’t know any better or any worse you get back up and after a few attempts you actually walk a few feet from Mommy to Daddy or vice versa. Well in reality what I am going through right now is no different. Save that I am conscious of what I am doing AND that my consciousness gets in the way.
I think about it like this… I came into the kitchen with only my personal experience. Most of which was far and away not what the kitchen should be. My knife skills were horrible. My Mise en Place was MERDE!!!!! My cleaning was atrocious. I was basically like a little child with no clue. But conscious. Then I started and the first day I realized that I could control my muscles. Muscles that are quite different than the muscles that I had used before. This made my arms and hands tired, calloused, cut and bruised. But like a child I kept going. I made the decision a long time ago that this was my dream and that I would do whatever it takes. This lessened the blows to both my body and spirit (though the blows still exist). Like the line from the Matrix when Neo goes to see the Oracle and the little Buddhist boy is there; “There is no spoon!” After week one my hands started doing what I wanted them to not the other way around. This is akin to starting to crawl. Now my knife skills are getting close to the walking point and eventually I will run. I look forward to running but first I want to be able to walk. Slow, deliberate and conscious of what I am doing I am witness to my own transformation AND loving it!
I learned how to make a dark chicken stock today. It is a little different from the Veal stock (naturally) but it is thrilling that I now know the basic principles behind stock making and that I have gone from being relatively slow in the assembly to knowing where things are and getting it done. I LOVE GETTING THINGS CROSSED OF MY LIST! A list is one of the most important tools a chef can use. Over the course of a day there may be five hundred things that need to get done and if it is only in your head it is easy to get confused, lost or worse forget thereby screwing you up at a moment when you have no time or ability to fix the mistake. As such (though I’ve never been a lister just ask C) I am now duteous and record my lists and cross everything off as I go.
The day went by rather quickly. It was filled with my usual prep and lots more. After I was done all my work I asked if I could punch out to watch the line. Naturally (it is February after all) we were not that busy so my ability to watch the line in action was limited. As such I asked Head Chef if I might be able to go for a glass of wine in our sister restaurant to celebrate my anniversary (and to wait for the stocks I was working on to be ready so I could package them away). So I went over and had an exceptional glass of wine. Head Chef noticed that I was writing on “his butcher paper” and asked what I was doing. I explained and told him that as long as I was with him I would probably use a lot and was willing to buy a role. He refused my offer but asked me to do something for him (which I will) but I will not share it here, as it is deeply personal. He proceeded to explain a few things to me seizing the moment to chat.
He explained the differences between he and Exec Chef as he saw them. As well as everyone else in the kitchen. He then asked me what he had given me; to which I responded a chance by allowing me into his kitchen. He let me know that I was wrong; that he in fact had not given me that, that I had sought out the kitchen and came to him. He then asked the question again and I answered knowledge. Again he proceeded to tell me something that was just for me but it made me feel very good and gave me further insight into him and the dynamic of the restaurant. Head Chef also let me know that I am the best person and most knowledgable about making stocks in his kitchen. He asked who was more knowledgable and I answered everyone to which eh said no. I said he was and he said yes I’ve given you the knowledge but you are the person that is doing it day in and day out in the kitchen with the recipe. IT FELT AWESOME HEARING THAT!
Head Chef came back and asked after a few minutes if I would like to help plate a very special dinner we were hosting for Garland (www.garlandcanada.ca). Naturally, I said of course. Jumped up finishing my wine, ran back in to change into my whites and then like a kid in a candy store waited diligently watching and waiting.
When the time came I was extremely excited and as I was plating the appetizer course everything was fine with the first plates. I plated half fairly quickly (though still not quick enough… think crawling). I went to switch to the other plate holding the scallops when tragedy struck.
In super slow motion as I was passing behind Exec Chef, my hands were trembling, I watched as the plate of 11 scallops decided to do a triple lutz and land on its ass even worse than Tanya Harding on Olympic tryouts. I had screwed up half the appetizers for an important dinner. It was insane as I replayed the incident over in my mind at least thirty times in the next ten minutes and could not understand for the life of me how it dropped. I felt like an idiot, moronic and started beating myself up right away.
You’ll recall that I wrote a while ago about how Exec Chef had told me to watch how both he and Head Chef deal with adverse issues quickly. That this was a skill that separates those who are good. How they deal with adversity in a time crunch. In this case before I had even known it I had made a count of the plates, told Head Chef and he started the work on the 11 that I dropped (fresh naturally as I threw out the ones that fell). After that was done I had time to reflect. I didn’t plate the last 11 but I did do the garnish. I leaned up against the mixer and Exec Chef noticed that my head was not in the right spot. He looked right at me and said; “Stop lamenting!” I got his meaning right away but was not able to shake it. As such I moved on to the jobs that I had stayed to finish and then packed myself up and left.
What did I learn from this experience? First. At least for now, no wine while working at plating (even if I am off the clock). Secondly, do not tuck tail and run. Find the solution. First try to find the elegant solution. If there is not one find one that works as soon as possible. Third, do not run period. Do your job. Stay on point and on the line. There is very little that cannot be accomplished in you keep your head in the game.
I am meant to be where I am. I was born to be in a kitchen. I am passionate, hard working, extremely motivated to learn and I want to be on the line. BUT, not before I am ready! I have put my trust in both Exec Chef and Head Chef as they have in me. I know that they will not let me down and I know that I will work tirelessly, without complaint, to not let them down.
That said, I’ve included a picture in this post of how Head Chef explained something to me and my locker and a sample of what food we serve looks like. Obviously I blacked out the names on the lockers.
Moreover, I think that this quote from General George S. Patton; “I do not fear failure. I only fear the "slowing up" of the engine inside of me which is pounding, saying, "Keep going, someone must be on top, why not you?"” Indeed, why not me?
And why not you? Be inspired today, dream big and work towards that dream.
A la prochaine
SDM
So my day started off well enough. In fact I had had a pretty good day. Though I felt lonely and was thinking of my love all day I was really on fire. I figured the best way I could honour her was to do my absolute best. Which I did until the very end of my day (more on this later).
Even in the short amount of time that I have been at Reservation I have watched as my skills have improved. Think of it kind of like being a child. First you intuitively realize that you can get parts of your body to move where you want them. Then you start to crawl. Then you think that you can stand and you fall down. Finally one day your legs seem ready, your entire body is focused on standing up on your own. Then you fall… Hard! But because you are a child, and you don’t know any better or any worse you get back up and after a few attempts you actually walk a few feet from Mommy to Daddy or vice versa. Well in reality what I am going through right now is no different. Save that I am conscious of what I am doing AND that my consciousness gets in the way.
I think about it like this… I came into the kitchen with only my personal experience. Most of which was far and away not what the kitchen should be. My knife skills were horrible. My Mise en Place was MERDE!!!!! My cleaning was atrocious. I was basically like a little child with no clue. But conscious. Then I started and the first day I realized that I could control my muscles. Muscles that are quite different than the muscles that I had used before. This made my arms and hands tired, calloused, cut and bruised. But like a child I kept going. I made the decision a long time ago that this was my dream and that I would do whatever it takes. This lessened the blows to both my body and spirit (though the blows still exist). Like the line from the Matrix when Neo goes to see the Oracle and the little Buddhist boy is there; “There is no spoon!” After week one my hands started doing what I wanted them to not the other way around. This is akin to starting to crawl. Now my knife skills are getting close to the walking point and eventually I will run. I look forward to running but first I want to be able to walk. Slow, deliberate and conscious of what I am doing I am witness to my own transformation AND loving it!
I learned how to make a dark chicken stock today. It is a little different from the Veal stock (naturally) but it is thrilling that I now know the basic principles behind stock making and that I have gone from being relatively slow in the assembly to knowing where things are and getting it done. I LOVE GETTING THINGS CROSSED OF MY LIST! A list is one of the most important tools a chef can use. Over the course of a day there may be five hundred things that need to get done and if it is only in your head it is easy to get confused, lost or worse forget thereby screwing you up at a moment when you have no time or ability to fix the mistake. As such (though I’ve never been a lister just ask C) I am now duteous and record my lists and cross everything off as I go.
The day went by rather quickly. It was filled with my usual prep and lots more. After I was done all my work I asked if I could punch out to watch the line. Naturally (it is February after all) we were not that busy so my ability to watch the line in action was limited. As such I asked Head Chef if I might be able to go for a glass of wine in our sister restaurant to celebrate my anniversary (and to wait for the stocks I was working on to be ready so I could package them away). So I went over and had an exceptional glass of wine. Head Chef noticed that I was writing on “his butcher paper” and asked what I was doing. I explained and told him that as long as I was with him I would probably use a lot and was willing to buy a role. He refused my offer but asked me to do something for him (which I will) but I will not share it here, as it is deeply personal. He proceeded to explain a few things to me seizing the moment to chat.
He explained the differences between he and Exec Chef as he saw them. As well as everyone else in the kitchen. He then asked me what he had given me; to which I responded a chance by allowing me into his kitchen. He let me know that I was wrong; that he in fact had not given me that, that I had sought out the kitchen and came to him. He then asked the question again and I answered knowledge. Again he proceeded to tell me something that was just for me but it made me feel very good and gave me further insight into him and the dynamic of the restaurant. Head Chef also let me know that I am the best person and most knowledgable about making stocks in his kitchen. He asked who was more knowledgable and I answered everyone to which eh said no. I said he was and he said yes I’ve given you the knowledge but you are the person that is doing it day in and day out in the kitchen with the recipe. IT FELT AWESOME HEARING THAT!
Head Chef came back and asked after a few minutes if I would like to help plate a very special dinner we were hosting for Garland (www.garlandcanada.ca). Naturally, I said of course. Jumped up finishing my wine, ran back in to change into my whites and then like a kid in a candy store waited diligently watching and waiting.
When the time came I was extremely excited and as I was plating the appetizer course everything was fine with the first plates. I plated half fairly quickly (though still not quick enough… think crawling). I went to switch to the other plate holding the scallops when tragedy struck.
In super slow motion as I was passing behind Exec Chef, my hands were trembling, I watched as the plate of 11 scallops decided to do a triple lutz and land on its ass even worse than Tanya Harding on Olympic tryouts. I had screwed up half the appetizers for an important dinner. It was insane as I replayed the incident over in my mind at least thirty times in the next ten minutes and could not understand for the life of me how it dropped. I felt like an idiot, moronic and started beating myself up right away.
You’ll recall that I wrote a while ago about how Exec Chef had told me to watch how both he and Head Chef deal with adverse issues quickly. That this was a skill that separates those who are good. How they deal with adversity in a time crunch. In this case before I had even known it I had made a count of the plates, told Head Chef and he started the work on the 11 that I dropped (fresh naturally as I threw out the ones that fell). After that was done I had time to reflect. I didn’t plate the last 11 but I did do the garnish. I leaned up against the mixer and Exec Chef noticed that my head was not in the right spot. He looked right at me and said; “Stop lamenting!” I got his meaning right away but was not able to shake it. As such I moved on to the jobs that I had stayed to finish and then packed myself up and left.
What did I learn from this experience? First. At least for now, no wine while working at plating (even if I am off the clock). Secondly, do not tuck tail and run. Find the solution. First try to find the elegant solution. If there is not one find one that works as soon as possible. Third, do not run period. Do your job. Stay on point and on the line. There is very little that cannot be accomplished in you keep your head in the game.
I am meant to be where I am. I was born to be in a kitchen. I am passionate, hard working, extremely motivated to learn and I want to be on the line. BUT, not before I am ready! I have put my trust in both Exec Chef and Head Chef as they have in me. I know that they will not let me down and I know that I will work tirelessly, without complaint, to not let them down.
That said, I’ve included a picture in this post of how Head Chef explained something to me and my locker and a sample of what food we serve looks like. Obviously I blacked out the names on the lockers.
Moreover, I think that this quote from General George S. Patton; “I do not fear failure. I only fear the "slowing up" of the engine inside of me which is pounding, saying, "Keep going, someone must be on top, why not you?"” Indeed, why not me?
And why not you? Be inspired today, dream big and work towards that dream.
A la prochaine
SDM
Thursday, February 21, 2008
Lunar Eclipse, The Shine of Love and Working the Line! (File under Great Day though lonely)
In a scant few hours my love and I will be celebrating six glorious, wonderful, magnificent and inspiring years together. HAPPY ANNIVERSARY BABE, in prolepsis I await your triumphant return and the life that we will share together in pursuit of our betterment and our individual and collective dreams. You are my raison d’etre and I am always grateful and humbled by your love. I miss you!
Last night was both a full moon and a full lunar eclipse. I took a few pics that are included in this post. I hope everyone else had the incredible experience that I did. I wondered what it was like long ago when people could not explain what was going on. I wondered if there was pandemonium, fear, anxiety or calm. For me I find it very calming and in fact quite inspiring. For some reason I am pretty tied into the moon. When it is full I get a little weird but last night I was all smiles, laughter and joy. Possibly because I knew that the next one would see me married, buying a home, starting a family and one day closer to fulfilling my ultimate dream. Good times and feelings!
Today was a great day! I arrived an hour early for my shift and got right to work. I had to get the remoulage off and start combining it with my stock from yesterday. I then started to prepare for a big party we have this weekend that is sure to keep me very busy. But with L (the Machin’ as I’ve taken to calling him) it will pass in no time. He is quite funny and is appreciative of my experience level and that I am trying. He does pick my brain on all kinds of political and historical stuff. World events etc. But the way I see it it is a fair trade (that and I’ve learned not to be so brash about it) in that he is teaching me all he knows too.
I just wanted to touch on the theme of family again. I grew up in a very large family. There were always comings and goings, ups and downs, trials and tribulations. But family always finds a way to make it through. To survive. It actually is a very interesting dynamic to families that almost anything can happen and then core will find a way (though at times it is super difficult) to remain intact. In the kitchen (which I haven’t touched on much yet but will now) there is a high degree of stress. There is pressure to deliver on time, deliver quality, deliver preparations, deliver all of yourself openly so that it is reflected in the food (and in the front of house the service). Although there is a little disconnect between the Front of House and the back it is generally understood that a kitchen operates the way it does out of necessity.
The day starts off at a pretty easy pace. Everyone staggers in at various times (stagger meaning time not hung-over although… Just kidding). Each has his or her own ritual. Coffee, cigarette, read the day sheets, whatever it is. The pace after a couple of hours picks up steam as there is a greater sense of urgency and the desire to get as much crossed off your prep list as possible. By late afternoon there is a serious buzz. People are all crossing each other; “Behind… Hot pot… Hot… Beside,” etc. If you can imagine an entire colony of ants, or termites, all working at their task with very little necessary communication that is precisely what a kitchen is like. However due to the nature of the work, the stress and the ‘family’ atmosphere there is lots of good natured ribbing, dirty talk, laughter and yes even anger. But like I have practiced for my whole life. It is momentary and passes. Deal with it. MOVE ON! Watching this a few times over the past few weeks I have marveled at how exact the two families operate; My blood family and now my chosen family. It really is cool!
So this morning I dealt with the things I do everyday and then had to make fruit compote (SO DELICIOUS) and a few other things. Head Chef let S know that when I was done the few things that I was doing that it was his turn to give me some tasks. Sure enough when I was done it was time to learn how to make a new stock! It was a fish stock and involves a lot of detail. As always, I’m not going to divulge how it is done but as always I paid careful attention and was happy with the finished product. It doesn’t take as long as Veal stock. In fact you can go from start to finish in less than a days work.
We weren’t so busy today and as a result I did what was asked of me (and more) and then asked if it would be alright if I punched out and watched the line. The answer was of course and I was excited. When we aren’t so busy it becomes a little easier to observe things. Of course the pace is a little slower which is helpful but I really want to get a handle on how it works in real time. I learned how to prepare six dishes tonight and how to plate them. AND IT FEELS SO GOOD! I had the biggest smile on my face. I started observing at the Garde Manger station and did so for about half an hour. As our line was only three people tonight, Exec Chef, J and female S Exec Chef said when I was done watching the plate being done that I should come on over and help him (he was working Entremetier and Saucier). It was the first time I got to watch his eyes closely, the way his hands moved, the way that his mind moved from plate to plate and I HAVE SO FAR TO GO! As I got there Exec Chef told me I was going to be working Entremetier. He walked me through each step and explained what I was doing.
You would expect a man with that much culinary prowess to be a hard ass. Speaking roughly to his staff and constantly barking. But that is not the case at all. His manner is soft but informed, gentle but determined. He looked at the orders that were on the pass and quickly sized it up for me. Okay you need to mash this, put on the fricassee, etc. The knowledge I receive at moments like that is both practical and informative. For example, when using a round on a round plate, the eye will naturally find the fault so you need to be as close to the centre as possible. I sent out tenderloins, duck and a stuffed mini chicken. About fifteen in all. Mash here, an exact number of beans like this, carrots like this. Learning this way is ideal. Of course I have to work on speed but time and experience. TIME AND EXPERIENCE.
It was beyond exciting to work the line. It made me want to be there. IMMEDIATELY! But I still have a ways to go. And by a ways I mean the rest of my life. But I did find it fitting that on the eve on my anniversary that I saw another part of my dream exposed.
Anais Nin once said; “Dreams pass into the reality of action. From the actions stems the dream again; and this interdependence produces the highest form of living.”
I hope you all are finding your highest form of living. Be inspired tomorrow!
Happy Anniversary Oiseau!
A la prochaine!
SDM
Last night was both a full moon and a full lunar eclipse. I took a few pics that are included in this post. I hope everyone else had the incredible experience that I did. I wondered what it was like long ago when people could not explain what was going on. I wondered if there was pandemonium, fear, anxiety or calm. For me I find it very calming and in fact quite inspiring. For some reason I am pretty tied into the moon. When it is full I get a little weird but last night I was all smiles, laughter and joy. Possibly because I knew that the next one would see me married, buying a home, starting a family and one day closer to fulfilling my ultimate dream. Good times and feelings!
Today was a great day! I arrived an hour early for my shift and got right to work. I had to get the remoulage off and start combining it with my stock from yesterday. I then started to prepare for a big party we have this weekend that is sure to keep me very busy. But with L (the Machin’ as I’ve taken to calling him) it will pass in no time. He is quite funny and is appreciative of my experience level and that I am trying. He does pick my brain on all kinds of political and historical stuff. World events etc. But the way I see it it is a fair trade (that and I’ve learned not to be so brash about it) in that he is teaching me all he knows too.
I just wanted to touch on the theme of family again. I grew up in a very large family. There were always comings and goings, ups and downs, trials and tribulations. But family always finds a way to make it through. To survive. It actually is a very interesting dynamic to families that almost anything can happen and then core will find a way (though at times it is super difficult) to remain intact. In the kitchen (which I haven’t touched on much yet but will now) there is a high degree of stress. There is pressure to deliver on time, deliver quality, deliver preparations, deliver all of yourself openly so that it is reflected in the food (and in the front of house the service). Although there is a little disconnect between the Front of House and the back it is generally understood that a kitchen operates the way it does out of necessity.
The day starts off at a pretty easy pace. Everyone staggers in at various times (stagger meaning time not hung-over although… Just kidding). Each has his or her own ritual. Coffee, cigarette, read the day sheets, whatever it is. The pace after a couple of hours picks up steam as there is a greater sense of urgency and the desire to get as much crossed off your prep list as possible. By late afternoon there is a serious buzz. People are all crossing each other; “Behind… Hot pot… Hot… Beside,” etc. If you can imagine an entire colony of ants, or termites, all working at their task with very little necessary communication that is precisely what a kitchen is like. However due to the nature of the work, the stress and the ‘family’ atmosphere there is lots of good natured ribbing, dirty talk, laughter and yes even anger. But like I have practiced for my whole life. It is momentary and passes. Deal with it. MOVE ON! Watching this a few times over the past few weeks I have marveled at how exact the two families operate; My blood family and now my chosen family. It really is cool!
So this morning I dealt with the things I do everyday and then had to make fruit compote (SO DELICIOUS) and a few other things. Head Chef let S know that when I was done the few things that I was doing that it was his turn to give me some tasks. Sure enough when I was done it was time to learn how to make a new stock! It was a fish stock and involves a lot of detail. As always, I’m not going to divulge how it is done but as always I paid careful attention and was happy with the finished product. It doesn’t take as long as Veal stock. In fact you can go from start to finish in less than a days work.
We weren’t so busy today and as a result I did what was asked of me (and more) and then asked if it would be alright if I punched out and watched the line. The answer was of course and I was excited. When we aren’t so busy it becomes a little easier to observe things. Of course the pace is a little slower which is helpful but I really want to get a handle on how it works in real time. I learned how to prepare six dishes tonight and how to plate them. AND IT FEELS SO GOOD! I had the biggest smile on my face. I started observing at the Garde Manger station and did so for about half an hour. As our line was only three people tonight, Exec Chef, J and female S Exec Chef said when I was done watching the plate being done that I should come on over and help him (he was working Entremetier and Saucier). It was the first time I got to watch his eyes closely, the way his hands moved, the way that his mind moved from plate to plate and I HAVE SO FAR TO GO! As I got there Exec Chef told me I was going to be working Entremetier. He walked me through each step and explained what I was doing.
You would expect a man with that much culinary prowess to be a hard ass. Speaking roughly to his staff and constantly barking. But that is not the case at all. His manner is soft but informed, gentle but determined. He looked at the orders that were on the pass and quickly sized it up for me. Okay you need to mash this, put on the fricassee, etc. The knowledge I receive at moments like that is both practical and informative. For example, when using a round on a round plate, the eye will naturally find the fault so you need to be as close to the centre as possible. I sent out tenderloins, duck and a stuffed mini chicken. About fifteen in all. Mash here, an exact number of beans like this, carrots like this. Learning this way is ideal. Of course I have to work on speed but time and experience. TIME AND EXPERIENCE.
It was beyond exciting to work the line. It made me want to be there. IMMEDIATELY! But I still have a ways to go. And by a ways I mean the rest of my life. But I did find it fitting that on the eve on my anniversary that I saw another part of my dream exposed.
Anais Nin once said; “Dreams pass into the reality of action. From the actions stems the dream again; and this interdependence produces the highest form of living.”
I hope you all are finding your highest form of living. Be inspired tomorrow!
Happy Anniversary Oiseau!
A la prochaine!
SDM
Wednesday, February 20, 2008
There is so much to learn and so much to grow (file under personal awakenings)
First off I hope everyone is going to see the full lunar eclipse tonight. It only happens when there is a perfect alignment of the sun, moon and earth. I will post pictures tomorrow.
You know fear is a powerful motivator. In fact I think that the two strongest motivators that we have as human beings are fear and LOVE! I personally am motivated by love but in the past had been crippled by fear. Fear of success, of failure, not knowing, etc. Well those days are long gone. In fact I can’t think of something that would frighten me so much that LOVE would not be my guide. I thank all those that have stood by me and given me the opportunity to discover anew my purpose, my role in life, the reasons I am loved and the reason I am destined to become a great chef.
I arrived at work about forty minutes early. Immediately realized that I forgot my chef pants as I was putting on my whites. Damn. What am I going to do I thought. Chefs are going to be pissed. Then I remembered that when I got my pants another pair had come in that were without an owner as yet. I asked Exec Chef if due to my pulling a stupid I could buy the other pants. Without missing a beat he said of course and then my stupids were no more. Just another example of the universe conspiring to help me do the utmost I can every day. Hallelujah!
So today I felt good about everything I did. Notice I don’t say everything was perfect but instead that I feel good about it. Just last week I was wasting (though we saved it for stocks, etc.) approximately one third of the shallot because I could not figure out the proper technique to cut it. Moreover though gradually speeding up I was still last week ridiculously slow. Today as I brunoised my shallots I noticed that my speed had picked up and that my technique was getting better. I really enjoyed that. It is a simple pleasure. However one that if you want to work in a kitchen you must have; KNIFE SKILLS!
I also noticed today that my body was no longer resisting the wrist movement necessary to chop things properly. It is weird at my age trying to retrain things that are automatic to your body. Though today as I cut I began to feel that my body would at least understand the movements I am working at and will offer less resistance and truly make me better. I love getting better each day. I love the feeling it gives me. It makes me feel inspired. It makes me feel as if I am doing the right thing. It makes me feel as if I have found myself again and I am off and running with it.
I also learned today how to make a Choron Sauce. As I have explained before there are five mother sauces. Well today I learned how to build on one of them. Hollandaise is the base and you will remember that a while back I wrote about who Choron was. If you don’t recall it was here (http://newbieintheweeds.blogspot.com/2008/01/this-weeks-terms-learned.html). The Choron sauce is basically a hollandaise with tarragon, a little acid, salt and pepper and tomato paste. The trick however is that you can not scramble the egg yolks. You want to cook them but not scramble them. With the aid of J I was able to make my first one without breaking it and it tasted pretty good.
He explained to me that because of the nature of the sauce we had to do it in a very specific way and that because it is in the “danger zone” for bacteria it needs to be served within three and one half hours. Tomorrow I asked him if I could make it without him giving me pointers as that is the way I will best learn. However, I really appreciated the way that he taught me to do it and I let him know that. I LOVE BEING HERE!
Whisking! Ah whisking. Have any of you ever tried to whisk for an extended period of time. While emulsifying a sauce for example. It is hard on the wrist and takes quite a bit of effort. However J asked me who taught me how to whisk, my mother. In good humour of course. He then showed me a proper technique and explained that yes it will hurt for a while but eventually, just like everything else, time and experience will make it go away. You’ll get better and develop the proper muscles for it. I look forward to making my first Choron tomorrow without assistance.
At work we have two Chinese dishwashers. They speak very little English and I speak very little Mandarin. Though we have found a way to communicate with each other with our choppy Aringlish! Each and every day I teach them a few things and they teach me a few things. If we keep this up they’ll be speaking fluent English and I Mandarin. It really is just an added bonus of being at Reservation.
As I finished my jobs today I asked Chef if I could punch out and then watch the line for a while. He suggested that I do a couple other things but that he liked my addition at the end. It made me smile and laugh to myself. When finished what he had assigned I asked if I could punch out and watch. He said of course. I punched out and then did a few more things. I then got to watch the line but as it is Wednesday we were not over busy. As such I asked the Chef De Cuisine to explain to me the way that our restaurant works and what his experience had been.
J is approximately 28 and just celebrated a birthday. He is an affable chap who has the ability to see things very quickly (something I believe all chefs must). He knows how to delegate, when to pick someone up, when to knock them down. Again these are skills one must have if they hope to achieve any sense of greatness in the kitchen.
J explained to me that he started with Exec Chef years ago like me. With relatively no experience. He explained how he got to the line but not before he explained to me how our restaurant works.
Reservation is pretty close to the way a classical kitchen is run. Though the fact that there are two sister restaurants and we are a group causes some minor adjustments to it. Essentially it goes like this;
Executive Chef – Overall operational issues as relates to the kitchen, menu, staff, etc.
Head Chef – In conjunction with Exec Chef handles all those issues as well as manages day-to-day operations including staff, etc.
Chef De Cuisine (J) – Is both Exec and Head Chefs go to guy. He makes sure that all the kitchen is operating properly, including ordering, etc. He also is the one that makes the menus for one of our sister restaurants.
Then as I’ve explained before there is the Saucier, Entremetier, Garde Manger, etc. I think that it is ideal that I have come into this environment and am getting to see the way that restaurant of this caliber operates. I am already seeing differences from what I had supposed to the reality.
In short. Another incredible day. There is an old Buddhist proverb that states; “When the student is ready, the master appears.” Sure would appear that I was ready.
I hope you all enjoy the lunar eclipse. Have beautiful dreams and an inspired tomorrow.
A la prochaine!
SDM
You know fear is a powerful motivator. In fact I think that the two strongest motivators that we have as human beings are fear and LOVE! I personally am motivated by love but in the past had been crippled by fear. Fear of success, of failure, not knowing, etc. Well those days are long gone. In fact I can’t think of something that would frighten me so much that LOVE would not be my guide. I thank all those that have stood by me and given me the opportunity to discover anew my purpose, my role in life, the reasons I am loved and the reason I am destined to become a great chef.
I arrived at work about forty minutes early. Immediately realized that I forgot my chef pants as I was putting on my whites. Damn. What am I going to do I thought. Chefs are going to be pissed. Then I remembered that when I got my pants another pair had come in that were without an owner as yet. I asked Exec Chef if due to my pulling a stupid I could buy the other pants. Without missing a beat he said of course and then my stupids were no more. Just another example of the universe conspiring to help me do the utmost I can every day. Hallelujah!
So today I felt good about everything I did. Notice I don’t say everything was perfect but instead that I feel good about it. Just last week I was wasting (though we saved it for stocks, etc.) approximately one third of the shallot because I could not figure out the proper technique to cut it. Moreover though gradually speeding up I was still last week ridiculously slow. Today as I brunoised my shallots I noticed that my speed had picked up and that my technique was getting better. I really enjoyed that. It is a simple pleasure. However one that if you want to work in a kitchen you must have; KNIFE SKILLS!
I also noticed today that my body was no longer resisting the wrist movement necessary to chop things properly. It is weird at my age trying to retrain things that are automatic to your body. Though today as I cut I began to feel that my body would at least understand the movements I am working at and will offer less resistance and truly make me better. I love getting better each day. I love the feeling it gives me. It makes me feel inspired. It makes me feel as if I am doing the right thing. It makes me feel as if I have found myself again and I am off and running with it.
I also learned today how to make a Choron Sauce. As I have explained before there are five mother sauces. Well today I learned how to build on one of them. Hollandaise is the base and you will remember that a while back I wrote about who Choron was. If you don’t recall it was here (http://newbieintheweeds.blogspot.com/2008/01/this-weeks-terms-learned.html). The Choron sauce is basically a hollandaise with tarragon, a little acid, salt and pepper and tomato paste. The trick however is that you can not scramble the egg yolks. You want to cook them but not scramble them. With the aid of J I was able to make my first one without breaking it and it tasted pretty good.
He explained to me that because of the nature of the sauce we had to do it in a very specific way and that because it is in the “danger zone” for bacteria it needs to be served within three and one half hours. Tomorrow I asked him if I could make it without him giving me pointers as that is the way I will best learn. However, I really appreciated the way that he taught me to do it and I let him know that. I LOVE BEING HERE!
Whisking! Ah whisking. Have any of you ever tried to whisk for an extended period of time. While emulsifying a sauce for example. It is hard on the wrist and takes quite a bit of effort. However J asked me who taught me how to whisk, my mother. In good humour of course. He then showed me a proper technique and explained that yes it will hurt for a while but eventually, just like everything else, time and experience will make it go away. You’ll get better and develop the proper muscles for it. I look forward to making my first Choron tomorrow without assistance.
At work we have two Chinese dishwashers. They speak very little English and I speak very little Mandarin. Though we have found a way to communicate with each other with our choppy Aringlish! Each and every day I teach them a few things and they teach me a few things. If we keep this up they’ll be speaking fluent English and I Mandarin. It really is just an added bonus of being at Reservation.
As I finished my jobs today I asked Chef if I could punch out and then watch the line for a while. He suggested that I do a couple other things but that he liked my addition at the end. It made me smile and laugh to myself. When finished what he had assigned I asked if I could punch out and watch. He said of course. I punched out and then did a few more things. I then got to watch the line but as it is Wednesday we were not over busy. As such I asked the Chef De Cuisine to explain to me the way that our restaurant works and what his experience had been.
J is approximately 28 and just celebrated a birthday. He is an affable chap who has the ability to see things very quickly (something I believe all chefs must). He knows how to delegate, when to pick someone up, when to knock them down. Again these are skills one must have if they hope to achieve any sense of greatness in the kitchen.
J explained to me that he started with Exec Chef years ago like me. With relatively no experience. He explained how he got to the line but not before he explained to me how our restaurant works.
Reservation is pretty close to the way a classical kitchen is run. Though the fact that there are two sister restaurants and we are a group causes some minor adjustments to it. Essentially it goes like this;
Executive Chef – Overall operational issues as relates to the kitchen, menu, staff, etc.
Head Chef – In conjunction with Exec Chef handles all those issues as well as manages day-to-day operations including staff, etc.
Chef De Cuisine (J) – Is both Exec and Head Chefs go to guy. He makes sure that all the kitchen is operating properly, including ordering, etc. He also is the one that makes the menus for one of our sister restaurants.
Then as I’ve explained before there is the Saucier, Entremetier, Garde Manger, etc. I think that it is ideal that I have come into this environment and am getting to see the way that restaurant of this caliber operates. I am already seeing differences from what I had supposed to the reality.
In short. Another incredible day. There is an old Buddhist proverb that states; “When the student is ready, the master appears.” Sure would appear that I was ready.
I hope you all enjoy the lunar eclipse. Have beautiful dreams and an inspired tomorrow.
A la prochaine!
SDM
Tuesday, February 19, 2008
Day off… But not really!
On Sunday I had asked Exec Chef what time I was supposed to be at work today. He said 10 am (which for me means earlier). So naturally I showed up and started working. Stock, Remi, and Demi. Receiving, labeling and putting away. I know that it must seem crazy but I am happier than I have ever been in my entire life.
But before we get to today lets look at yesterday. Obviously I caught up on my blogging. There were three days that I had missed. Then I started reading the latest book that Exec Chef had loaned me; Alfred Portale’s Gotham Bar and Grill Cookbook. For those of you who don’t know Chef Portale is an amazing chef (http://en.wikipedia.org/wiki/Alfred_Portale ). He was fortunate enough to be trained by some of the originators of Nouvelle Cuisine (http://en.wikipedia.org/wiki/Nouvelle_cuisine ), which is incidentally at least partially an influence on Exec Chef and the menu at Reservation.
From the very first page I was transfixed. The line “Good food is an adventure” caught me as a very real representation of what it is that I strive to. I want to give people an adventure and food is going to be (in some ways already has) the vehicle I use to drive peoples adventures.
Portale has a way of representing what he does so that you can see clearly this is a man driven my integrity. Integrity of spirit and he strives to make the food he serves filled with as much integrity as possible. He also said; “One of the most important realizations at which an aspiring cook can arrive is how much he or she doesn’t know.” If ever truer words were spoken that reflect the life that I am now living these are them. I have always sought to know as much as possible and now in the endeavour I am as well. But with the CAVEAT that there is much I don’t know and even more that every day I will be able to learn something new.
Some of his influences have included but are not limited to Michel Troisgros (http://en.wikipedia.org/wiki/La_Maison_Troisgros ). He had the good fortune to train with the Troisgros brothers. Earlier I’ve mentioned Escoffier, the Roux brothers, Girardet. Each of these had an impact on Portale and each have also had an influence on me.
I have started to question what it is that I want to do with food. Where it is I want to go. How is the best way to do it. These are all questions that will not be even close to being answered for several years. I keep them in my notebook and when the time is right Exec Chef and I will sit down over a fine glass of wine and start talking about it. It may take several sessions but I know he will answer any question I have willingly and in fact with a massive smile. I know that Head Chef will also be willing to do the same thing and it will be interesting to contrast the answers so that I can do the absolute very best. But, like I said, we are years away from that coming to fruition. I have lots I need to learn and only TIME and EXPERIENCE can do that best.
So what was today you ask? Good question. Just so that you get a further feel these are the point form notes from today;
Clean Pots (no dishwasher that time of day and I needed the pots)
Stock, Remi and Demi
Cut Romaine
Croutons
Pancetta (slice and then roast)
Mixed Greens
Bruschetta
Smashed Potatoes
Roast Bones (came in late)
Make slurry
Mire Pois
Stock on
Cut Fingerlings, Fries and Gauffrettes
Fry all of the above potato dishes
Aioli
Roast Spaghetti Squash ( then cool and scrap it)
Cut and Roast Cauliflower florets,
Make Herbed Panko
Roast Corn then cut off cob
Break down Lobster
Cut butternut squash into rounds.
These are only the things I made notes on. There were about fifty other things. But I think at this point you all get the idea.
I left work at 8:15 and was pretty tired. I have to admit that this week is going to be interesting. It is going to be the first week where I work six days straight and it will be a very good gauge for what the rest of my life is going to look like.
I did get to speak with Exec Chef for quite a few minutes today as he was preparing a dish for a competition. One of the requirements of his contract with Garland (www.garlandcanada.ca ). I won’t say what he was preparing as it is for a competition but after the competition happens I will. I got to ask him all kinds of questions today about Portale and the Troisgros Brothers. As I’ve said before Exec Chef is a brilliant man. You can see it on his face and feel it from his spirit. Wise beyond his years and I am now the benefactor of that knowledge.
He speaks with an enthusiasm that is usually reserved for these massive personalities (or at least manufactured for them). Whereas with him he is the real deal. The genuine article. It feels awesome to be around that. I did let him know that I was recording these questions and eventually we’d have to chat about it. Without missing a beat he said of course. I anxiously await the day that I feel ready to have that conversation. As I’ve said years from now.
At any rate. It feels good to be home early. To finish my blog. I know that I still owe an explanation of the various pans, etc. in a kitchen. I asked Exec Chef today if I could take some pictures of the kitchen, etc. So I feel like I will take those pictures and then explain what you are seeing from them. That and it makes it easier for me to get a handle on what needs to be at what station, etc. Did I mention I’m loving it and that my life has taken a full turn around? AMAZING!
My note to myself today at the top of the page was; This is your dream, this is your life” and now I’m adding to it “and you’re living them both with integrity, love and laughter.” A fantastic way to live if you ask me.
Balzac is on my mind today and this quote came to mind as I was working today. I knew immediately that it would be my send off today; “It would be curious to know what leads a man to become a stationer rather than a baker, when he is no longer compelled, as among the Egyptians, to succeed to his father's craft.” Think about it and what you want from life. Remember always that you can not spell life without IF! No start asking and then taking steps in the right direction. Whatever that is.
Be inspired tomorrow and have a wonderful tonight.
A la prochaine
SDM
But before we get to today lets look at yesterday. Obviously I caught up on my blogging. There were three days that I had missed. Then I started reading the latest book that Exec Chef had loaned me; Alfred Portale’s Gotham Bar and Grill Cookbook. For those of you who don’t know Chef Portale is an amazing chef (http://en.wikipedia.org/wiki/Alfred_Portale ). He was fortunate enough to be trained by some of the originators of Nouvelle Cuisine (http://en.wikipedia.org/wiki/Nouvelle_cuisine ), which is incidentally at least partially an influence on Exec Chef and the menu at Reservation.
From the very first page I was transfixed. The line “Good food is an adventure” caught me as a very real representation of what it is that I strive to. I want to give people an adventure and food is going to be (in some ways already has) the vehicle I use to drive peoples adventures.
Portale has a way of representing what he does so that you can see clearly this is a man driven my integrity. Integrity of spirit and he strives to make the food he serves filled with as much integrity as possible. He also said; “One of the most important realizations at which an aspiring cook can arrive is how much he or she doesn’t know.” If ever truer words were spoken that reflect the life that I am now living these are them. I have always sought to know as much as possible and now in the endeavour I am as well. But with the CAVEAT that there is much I don’t know and even more that every day I will be able to learn something new.
Some of his influences have included but are not limited to Michel Troisgros (http://en.wikipedia.org/wiki/La_Maison_Troisgros ). He had the good fortune to train with the Troisgros brothers. Earlier I’ve mentioned Escoffier, the Roux brothers, Girardet. Each of these had an impact on Portale and each have also had an influence on me.
I have started to question what it is that I want to do with food. Where it is I want to go. How is the best way to do it. These are all questions that will not be even close to being answered for several years. I keep them in my notebook and when the time is right Exec Chef and I will sit down over a fine glass of wine and start talking about it. It may take several sessions but I know he will answer any question I have willingly and in fact with a massive smile. I know that Head Chef will also be willing to do the same thing and it will be interesting to contrast the answers so that I can do the absolute very best. But, like I said, we are years away from that coming to fruition. I have lots I need to learn and only TIME and EXPERIENCE can do that best.
So what was today you ask? Good question. Just so that you get a further feel these are the point form notes from today;
Clean Pots (no dishwasher that time of day and I needed the pots)
Stock, Remi and Demi
Cut Romaine
Croutons
Pancetta (slice and then roast)
Mixed Greens
Bruschetta
Smashed Potatoes
Roast Bones (came in late)
Make slurry
Mire Pois
Stock on
Cut Fingerlings, Fries and Gauffrettes
Fry all of the above potato dishes
Aioli
Roast Spaghetti Squash ( then cool and scrap it)
Cut and Roast Cauliflower florets,
Make Herbed Panko
Roast Corn then cut off cob
Break down Lobster
Cut butternut squash into rounds.
These are only the things I made notes on. There were about fifty other things. But I think at this point you all get the idea.
I left work at 8:15 and was pretty tired. I have to admit that this week is going to be interesting. It is going to be the first week where I work six days straight and it will be a very good gauge for what the rest of my life is going to look like.
I did get to speak with Exec Chef for quite a few minutes today as he was preparing a dish for a competition. One of the requirements of his contract with Garland (www.garlandcanada.ca ). I won’t say what he was preparing as it is for a competition but after the competition happens I will. I got to ask him all kinds of questions today about Portale and the Troisgros Brothers. As I’ve said before Exec Chef is a brilliant man. You can see it on his face and feel it from his spirit. Wise beyond his years and I am now the benefactor of that knowledge.
He speaks with an enthusiasm that is usually reserved for these massive personalities (or at least manufactured for them). Whereas with him he is the real deal. The genuine article. It feels awesome to be around that. I did let him know that I was recording these questions and eventually we’d have to chat about it. Without missing a beat he said of course. I anxiously await the day that I feel ready to have that conversation. As I’ve said years from now.
At any rate. It feels good to be home early. To finish my blog. I know that I still owe an explanation of the various pans, etc. in a kitchen. I asked Exec Chef today if I could take some pictures of the kitchen, etc. So I feel like I will take those pictures and then explain what you are seeing from them. That and it makes it easier for me to get a handle on what needs to be at what station, etc. Did I mention I’m loving it and that my life has taken a full turn around? AMAZING!
My note to myself today at the top of the page was; This is your dream, this is your life” and now I’m adding to it “and you’re living them both with integrity, love and laughter.” A fantastic way to live if you ask me.
Balzac is on my mind today and this quote came to mind as I was working today. I knew immediately that it would be my send off today; “It would be curious to know what leads a man to become a stationer rather than a baker, when he is no longer compelled, as among the Egyptians, to succeed to his father's craft.” Think about it and what you want from life. Remember always that you can not spell life without IF! No start asking and then taking steps in the right direction. Whatever that is.
Be inspired tomorrow and have a wonderful tonight.
A la prochaine
SDM
Monday, February 18, 2008
What a week (file under category long and filled with knowledge)
So I got to work early (or so I thought). Last week when I went for a drink with Head Chef he told me that I was at work every day at 10 until close. So when I walked in yesterday I was late and there were more than a few annoyed people. Though when I explained I hadn’t even looked at the schedule and was going on what Head Chef told me they relaxed a bit and told me that every Sunday is a 9 am start. I filed it into the memory banks and will make sure that I am always there at 9 or before (as I usually am early). Also ALWAYS CHECK THE SCHEDULE!
So I was rushed the moment I got there. I started setting up for brunch as set up had already started. R and I made sure that everything was just so. I went out for a smoke as we finnished and it was time for service. Again I was at the station, cutting protein, making waffles and omelettes. And here a funny tale…
On Sunday, even with no sleep (as I generally am not sleeping much now) as with every other day I am extremely perky. Or at least what people read as perky. In fact it is just the happiness in my soul radiating outward and I guess people read that as perky. Some may try to break that out of me but it won’t happen. Long time ago when I was training in Karate my Sensei and I would have marathon sparring sessions. After one particular session, which was physically painful and quite grueling, I limped to Sensei’s office and said; “You know Sensei, you can break my body but you will NEVER break my spirit.” I am applying the same belief at Reservation. My body may get cut, broken, beaten and tired, but my spirit is never going to break. As I like to say, A funny thing happened on the way to my dream. So now the funny…
When at my station I beam. There are several people that comment on it each week and as I’ve said I reply that living your dream has that affect. So I was picking up my knife to carve some roast beef. Part of setting up the station includes having a rag to wipe of the blade (and I use two knives, one for each protein). You do this because as someone that works in a kitchen the knife is one of your best friends. You treat with the utmost respect and ensure that it is both sharp and clean. So I set up my rag and every once in a while the knife will stick to the rag. So I go to pick up my knife and it sticks to the rag. As I don’t hold the knife with a ridiculous amount of pressure it did a back flip and caught my left hand right in between by thumb and forefinger. I immediately stepped away from that station. Covered and pressured the cut and went to the kitchen to clean it and put on a glove.
But think about how the universe has to conspire to have a knife do a back flip and then cut the same hand that you were trying to pick it up with. I just laughed (another badge of dream living). I went into the kitchen and Chef J looked at me and asked how I could possibly get cut on my working hand. He just looked at me amazed and then laughed. I proceeded to clean the cut and bandage it. Put on a glove and then right back to my station. All told I was away for three minutes. Such is the life I’ve chosen to live. But really, a back flipping carving knife cutting your good hand. Whose ever heard of such a thing happening.
Later Head Chef explained to me that I should have been using a damp rag and that I can potentially fold it so that if I had to I could have sixteen different folds. Head Chef is kind of like Socrates in the way he teaches. His method is to let you learn by personal realization rather than beating you over the head with it. It is subtle but powerful and I have lots to learn from him.
After brunch was over we had to tear it down and start setting up for the big event that night which was a charity fundraiser with a professional sports team. I had to do the Mash potatoes, prep the buns and then work on Canapés with the Garde Manger S. She was having a rough day yesterday and I (being so slow) certainly wasn’t helping. But she, like everyone else there is better than a machine. I asked her how long it took her to get quick and she said she wasn’t sure but that it comes in time. The night before she was really helpful to me as well and she explained that it was because she joined the kitchen just like me and had to go through the same things. In this industry, there is a reason that you rise the way you do. You have to experience everything in order to learn it, appreciate it and then appreciate those that have come before and after you. I was grateful for her help.
So to do about one hundred pounds of Mash took me about half an hour to mix up and then put into hotel pans (I will explain all the pans tomorrow.) After that it was a push for about two hours on canapés. Again for every plate I put out she put out two or three. Once I know how everything works speed will naturally develop. But right now I feel like some hoofed animal with no grace. Sometimes a bull, other times a horse and sometimes an ASS. But I know I will get there. Just put my head down and keep going. Mental acuity is one of the most important things in this industry and I am now training my mind to be ready for the future.
The event was a few hours after which we all tore down. Cleaned up and put everything away. As A was leaving for his stage tomorrow we all went out for a drink. Prior to leaving Head Chef sent the kitchen staff some beers as a thank you for our hard work. It was greatly appreciated. I had a glass of wine that A broke (nice red wine) but then had to drink white as there was no more open red.
Going out with everyone from work is awesome. These people are all highly motivated and want to be better. Not only that but they are like a family. I won’t give details of the conversation but Head Chef (who had another commitment but still came to send A off). First when he walks in he says hello to everyone. Then goes to the bar and buys everyone a drink (We were not allowed to buy him one and even if we had wanted to he instructed the staff to not allow it to happen). While having the drink I watched and listened intently as Chef dissected a certain situation for S. Listening to him do this so plainly revealed much to me about the environment I was in and especially how certain things all go together.
I asked Head Chef about the environment. What I had just witnessed. And how it is they do it. He explained that we are like his family. That it is important for the family to function. That like any family there are going to be events, crisis, etc, but that we need to deal with them and move on. I really like this man. He is only a couple of years older than me but MUCH wiser. TIME AND EXPERIENCE.
Watching the whole “family” be jovial, laughing and talking I really felt that I was part of something much bigger than myself and that I too had something to contribute. A funny thing happened on the way to my dream.
I now physically understand what both Exec and Head Chefs meant when they said take your days off. When I got home I couldn’t even get undressed I was that tired. I sat down to watch TV for a bit and was asleep within minutes. I slept until 11 am.
Confucius once said; “To put the world right in order, we must first put the nation in order; to put the nation in order, we must first put the family in order; to put the family in order, we must first cultivate our personal life; we must first set our hearts right.” That is what is happening for me right now and I believe that is what is happening in the kitchen. We are learning through food how to be better people and I know that my heart is in the right place now, for the first time in my life.
I truly hope that you all have an inspired tomorrow. As you sleep tonight dream a little dream about where you want to go tomorrow. When you wake up take the first step toward it. You’ll be amazed what happens.
A la prochaine.
SDM
So I was rushed the moment I got there. I started setting up for brunch as set up had already started. R and I made sure that everything was just so. I went out for a smoke as we finnished and it was time for service. Again I was at the station, cutting protein, making waffles and omelettes. And here a funny tale…
On Sunday, even with no sleep (as I generally am not sleeping much now) as with every other day I am extremely perky. Or at least what people read as perky. In fact it is just the happiness in my soul radiating outward and I guess people read that as perky. Some may try to break that out of me but it won’t happen. Long time ago when I was training in Karate my Sensei and I would have marathon sparring sessions. After one particular session, which was physically painful and quite grueling, I limped to Sensei’s office and said; “You know Sensei, you can break my body but you will NEVER break my spirit.” I am applying the same belief at Reservation. My body may get cut, broken, beaten and tired, but my spirit is never going to break. As I like to say, A funny thing happened on the way to my dream. So now the funny…
When at my station I beam. There are several people that comment on it each week and as I’ve said I reply that living your dream has that affect. So I was picking up my knife to carve some roast beef. Part of setting up the station includes having a rag to wipe of the blade (and I use two knives, one for each protein). You do this because as someone that works in a kitchen the knife is one of your best friends. You treat with the utmost respect and ensure that it is both sharp and clean. So I set up my rag and every once in a while the knife will stick to the rag. So I go to pick up my knife and it sticks to the rag. As I don’t hold the knife with a ridiculous amount of pressure it did a back flip and caught my left hand right in between by thumb and forefinger. I immediately stepped away from that station. Covered and pressured the cut and went to the kitchen to clean it and put on a glove.
But think about how the universe has to conspire to have a knife do a back flip and then cut the same hand that you were trying to pick it up with. I just laughed (another badge of dream living). I went into the kitchen and Chef J looked at me and asked how I could possibly get cut on my working hand. He just looked at me amazed and then laughed. I proceeded to clean the cut and bandage it. Put on a glove and then right back to my station. All told I was away for three minutes. Such is the life I’ve chosen to live. But really, a back flipping carving knife cutting your good hand. Whose ever heard of such a thing happening.
Later Head Chef explained to me that I should have been using a damp rag and that I can potentially fold it so that if I had to I could have sixteen different folds. Head Chef is kind of like Socrates in the way he teaches. His method is to let you learn by personal realization rather than beating you over the head with it. It is subtle but powerful and I have lots to learn from him.
After brunch was over we had to tear it down and start setting up for the big event that night which was a charity fundraiser with a professional sports team. I had to do the Mash potatoes, prep the buns and then work on Canapés with the Garde Manger S. She was having a rough day yesterday and I (being so slow) certainly wasn’t helping. But she, like everyone else there is better than a machine. I asked her how long it took her to get quick and she said she wasn’t sure but that it comes in time. The night before she was really helpful to me as well and she explained that it was because she joined the kitchen just like me and had to go through the same things. In this industry, there is a reason that you rise the way you do. You have to experience everything in order to learn it, appreciate it and then appreciate those that have come before and after you. I was grateful for her help.
So to do about one hundred pounds of Mash took me about half an hour to mix up and then put into hotel pans (I will explain all the pans tomorrow.) After that it was a push for about two hours on canapés. Again for every plate I put out she put out two or three. Once I know how everything works speed will naturally develop. But right now I feel like some hoofed animal with no grace. Sometimes a bull, other times a horse and sometimes an ASS. But I know I will get there. Just put my head down and keep going. Mental acuity is one of the most important things in this industry and I am now training my mind to be ready for the future.
The event was a few hours after which we all tore down. Cleaned up and put everything away. As A was leaving for his stage tomorrow we all went out for a drink. Prior to leaving Head Chef sent the kitchen staff some beers as a thank you for our hard work. It was greatly appreciated. I had a glass of wine that A broke (nice red wine) but then had to drink white as there was no more open red.
Going out with everyone from work is awesome. These people are all highly motivated and want to be better. Not only that but they are like a family. I won’t give details of the conversation but Head Chef (who had another commitment but still came to send A off). First when he walks in he says hello to everyone. Then goes to the bar and buys everyone a drink (We were not allowed to buy him one and even if we had wanted to he instructed the staff to not allow it to happen). While having the drink I watched and listened intently as Chef dissected a certain situation for S. Listening to him do this so plainly revealed much to me about the environment I was in and especially how certain things all go together.
I asked Head Chef about the environment. What I had just witnessed. And how it is they do it. He explained that we are like his family. That it is important for the family to function. That like any family there are going to be events, crisis, etc, but that we need to deal with them and move on. I really like this man. He is only a couple of years older than me but MUCH wiser. TIME AND EXPERIENCE.
Watching the whole “family” be jovial, laughing and talking I really felt that I was part of something much bigger than myself and that I too had something to contribute. A funny thing happened on the way to my dream.
I now physically understand what both Exec and Head Chefs meant when they said take your days off. When I got home I couldn’t even get undressed I was that tired. I sat down to watch TV for a bit and was asleep within minutes. I slept until 11 am.
Confucius once said; “To put the world right in order, we must first put the nation in order; to put the nation in order, we must first put the family in order; to put the family in order, we must first cultivate our personal life; we must first set our hearts right.” That is what is happening for me right now and I believe that is what is happening in the kitchen. We are learning through food how to be better people and I know that my heart is in the right place now, for the first time in my life.
I truly hope that you all have an inspired tomorrow. As you sleep tonight dream a little dream about where you want to go tomorrow. When you wake up take the first step toward it. You’ll be amazed what happens.
A la prochaine.
SDM
Sunday, February 17, 2008
Great Journey Underway (and do your job)
We were quite busy today. We had to prep for a special event for about 300 people and do a limited service through the sister restaurant. We were also prepping for brunch and another event on Sunday night.
My prep today included;
Stock and Remi
Put away receiving (Meat, Fish and Produce)
Reorganize walk in
Make candied nuts, fruit compote
Cut bread platters
Slice meat platters and plate
Cut smoked pork for eggs benedict
Cut scallions on a bias
Make crustinis
Cut brioche for mini grilled cheese
Fry off crab cakes and shrimp lollipops
Cut 65 pounds of potatoes for fries
Cut rice rounds, bread and fry off
My days are long. Filled with work. Always go, go, go! But I would have it no other way. Reservation is right around the corner from a brewery so after work (it was a lonnnnnnnnng day) A and I went over with J and the new line guy L for a drink.
The camaraderie in a kitchen is apparent both inside and out. Inside the kitchen the work as I’ve said is continual but there are lots of moments of laughter and ribbing. The same is true outside the kitchen. After J and L had left, A and I stayed for a few more drinks and talked about his stage and the kitchen and restaurant industry in general. He is going to work for 3 months at a one star Michelin restaurant in Oxford, England. He told me that it is going to be quite the experience and that he expects to learn lots.
He also made a bet with me that I wouldn’t be there when he gets back. It was part serious and part ribbing. As we spoke it became quite clear that there are lots of people that try to come into a kitchen and for a whole host of reasons just can’t cut (no pun intended) it. To survive you need to be self-deprecating, self-assured, and skilled, have the ability to work well under pressure and so much more. I think that everyone there has a hard time figuring me out. Though as A and I spoke it became clear to him (I think) what I was doing and why I was there.
I’m going to miss A. He takes time each day to ride me a little. To push me. To make me stronger, faster and better. Several times when he has seen on my face that I was flustered or something was up he will come up and slap me on the back with a little laugh and ask; “Everything okay?” or “Are you good?” He also says; "Hey S, Shut up!" or "S, stop talking!" Again it is part humour and part serious. I joke back with him now that hey I'm not talking or hey I'll shut up now okay! I know that the experience for him over there is going to be awesome and I said to him that I hope he learns lots so he can come back and kick my ass into high gear with some new knowledge. A also said to me; "If your station is a mess then your head is a mess!" It seems like such a simple statement but there is lots in it. AND I GET IT!
We shared a few drinks and then I had to go as I had to be at work at 10am (which really means I was there earlier). As I was driving home I was really thrilled that the more I work the more I seem to understand my purpose. It is plain as day what I should be doing, what I am doing and what I am going to do. My entire life up until now has been riddled, plagued even, with trying to figure out who I was and what I wanted. But no more. I know who I am, I know what I want and I know what I need to do.
Do any of you have that clarity? For that clarity is truly one of the most remarkable things in my life. I feel blessed to have such clarity and conviction. It has caused me to reevaluate me from the inside out. Examine destructive behaviours and attitudes in order to progress and moreover to eliminate completely toxic behaviours that are self destructive and not conducive to living my dream.
The kitchen really is a great place to explore all of these questions and more. So to A, I would like to wish you bonne journee. Make the most of the experience my friend as it is going to be a hard and arduous journey but it will be one which will pay you back a million fold. I look forward to winning the bet. Travel safe.
To everyone else do something today in pursuit of you. Reach inside and dust off that dream. Shake it up and start exploring what it means to be you and what your mission is in life. Now that I’m living mine every day I truly feel reborn, filled with vim and vigour and ready to take on the world. I have perma smile both inside and out.
T. Harv Eker once said;
“Your life is not just about you. It’s also about contributing to others. It’s about living true to your mission and reason for being here on this earth at this time. It’s about adding your piece of the puzzle to the world. Most people are so stuck in their egos that everything revolves around me, me, and more me. But if you want to be rich in the truest sense of the word, it can’t only be about you. It has to include adding value to other people’s lives.”
I am beyond rich and I’ve always said that but now more than ever I realize that my life is enriched by the people that have taken me at my word. Head Chef and Exec Chef are both making an invaluable contribution in my life so that I can do the same. This experience is causing me to see what I want to become is what I will work tirelessly toward. The honesty of what I’m doing is crystal clear and I would like to believe that as those people are adding value to my life I too am adding value to theirs. Think about that statement for a while and then figure out what YOU’RE doing and what you WANT to do. Clarity is a wonderful thing.
Be inspired today!
SDM
My prep today included;
Stock and Remi
Put away receiving (Meat, Fish and Produce)
Reorganize walk in
Make candied nuts, fruit compote
Cut bread platters
Slice meat platters and plate
Cut smoked pork for eggs benedict
Cut scallions on a bias
Make crustinis
Cut brioche for mini grilled cheese
Fry off crab cakes and shrimp lollipops
Cut 65 pounds of potatoes for fries
Cut rice rounds, bread and fry off
My days are long. Filled with work. Always go, go, go! But I would have it no other way. Reservation is right around the corner from a brewery so after work (it was a lonnnnnnnnng day) A and I went over with J and the new line guy L for a drink.
The camaraderie in a kitchen is apparent both inside and out. Inside the kitchen the work as I’ve said is continual but there are lots of moments of laughter and ribbing. The same is true outside the kitchen. After J and L had left, A and I stayed for a few more drinks and talked about his stage and the kitchen and restaurant industry in general. He is going to work for 3 months at a one star Michelin restaurant in Oxford, England. He told me that it is going to be quite the experience and that he expects to learn lots.
He also made a bet with me that I wouldn’t be there when he gets back. It was part serious and part ribbing. As we spoke it became quite clear that there are lots of people that try to come into a kitchen and for a whole host of reasons just can’t cut (no pun intended) it. To survive you need to be self-deprecating, self-assured, and skilled, have the ability to work well under pressure and so much more. I think that everyone there has a hard time figuring me out. Though as A and I spoke it became clear to him (I think) what I was doing and why I was there.
I’m going to miss A. He takes time each day to ride me a little. To push me. To make me stronger, faster and better. Several times when he has seen on my face that I was flustered or something was up he will come up and slap me on the back with a little laugh and ask; “Everything okay?” or “Are you good?” He also says; "Hey S, Shut up!" or "S, stop talking!" Again it is part humour and part serious. I joke back with him now that hey I'm not talking or hey I'll shut up now okay! I know that the experience for him over there is going to be awesome and I said to him that I hope he learns lots so he can come back and kick my ass into high gear with some new knowledge. A also said to me; "If your station is a mess then your head is a mess!" It seems like such a simple statement but there is lots in it. AND I GET IT!
We shared a few drinks and then I had to go as I had to be at work at 10am (which really means I was there earlier). As I was driving home I was really thrilled that the more I work the more I seem to understand my purpose. It is plain as day what I should be doing, what I am doing and what I am going to do. My entire life up until now has been riddled, plagued even, with trying to figure out who I was and what I wanted. But no more. I know who I am, I know what I want and I know what I need to do.
Do any of you have that clarity? For that clarity is truly one of the most remarkable things in my life. I feel blessed to have such clarity and conviction. It has caused me to reevaluate me from the inside out. Examine destructive behaviours and attitudes in order to progress and moreover to eliminate completely toxic behaviours that are self destructive and not conducive to living my dream.
The kitchen really is a great place to explore all of these questions and more. So to A, I would like to wish you bonne journee. Make the most of the experience my friend as it is going to be a hard and arduous journey but it will be one which will pay you back a million fold. I look forward to winning the bet. Travel safe.
To everyone else do something today in pursuit of you. Reach inside and dust off that dream. Shake it up and start exploring what it means to be you and what your mission is in life. Now that I’m living mine every day I truly feel reborn, filled with vim and vigour and ready to take on the world. I have perma smile both inside and out.
T. Harv Eker once said;
“Your life is not just about you. It’s also about contributing to others. It’s about living true to your mission and reason for being here on this earth at this time. It’s about adding your piece of the puzzle to the world. Most people are so stuck in their egos that everything revolves around me, me, and more me. But if you want to be rich in the truest sense of the word, it can’t only be about you. It has to include adding value to other people’s lives.”
I am beyond rich and I’ve always said that but now more than ever I realize that my life is enriched by the people that have taken me at my word. Head Chef and Exec Chef are both making an invaluable contribution in my life so that I can do the same. This experience is causing me to see what I want to become is what I will work tirelessly toward. The honesty of what I’m doing is crystal clear and I would like to believe that as those people are adding value to my life I too am adding value to theirs. Think about that statement for a while and then figure out what YOU’RE doing and what you WANT to do. Clarity is a wonderful thing.
Be inspired today!
SDM
Subscribe to:
Posts (Atom)
