C and I just got off the phone and finally picked a week for our wedding. We are both on a journey to our dreams and have been searching for a time that works for both of us. Well it would appear that... GREAT SUCCESS. We have done just that. C and I will exchange our nuptials the second week of January 2010. This allows her to take a second year at Stella Adler and me a little more time to get closer to my dream and to save some more money for both the nuptials and the home that we want to buy. I am excited.
Antoine De Saint-Exupery once said; “Life has taught us that love does not consist in gazing at each other but in looking outward together in the same direction. “
C and I have always been looking in the same direction and this is just one more step in our beautiful relationship. I am so proud of you and love you Mon Petit.
I am so excited. A date. A date. A very important date.
Are you dreaming big and inspired?
A la prochaine
SDM
Thursday, October 16, 2008
New Books (file under Pure unadulterated JOY)
As we all know I love it when I buy books. For some people it is shoes, or cars or watches. FOR ME IT IS BOOKS! A trait I no doubt developed from both my heavily read parents.
In the past couple of weeks I have picked up three new books.
For the science of cooking and food I picked up Harold McGee’s; “On Food and Cooking.” I also picked up Lawrence Osborne’s; “The Accidental Connoisseur” which is about one mans foray into the world of wine. I also picked up Taras Grescoe’s; “The Devil’s Picnic.” Which is also about alcohol. I have started reading all three and look forward to giving you an update soon.
Marsha Norman once wrote; “Dreams are illustrations... from the book your soul is writing about you.” What is your soul trying to write about you?
Are you dreaming big and inspired?
A la prochaine
SDM
In the past couple of weeks I have picked up three new books.
For the science of cooking and food I picked up Harold McGee’s; “On Food and Cooking.” I also picked up Lawrence Osborne’s; “The Accidental Connoisseur” which is about one mans foray into the world of wine. I also picked up Taras Grescoe’s; “The Devil’s Picnic.” Which is also about alcohol. I have started reading all three and look forward to giving you an update soon.
Marsha Norman once wrote; “Dreams are illustrations... from the book your soul is writing about you.” What is your soul trying to write about you?
Are you dreaming big and inspired?
A la prochaine
SDM
Great Chefs (and what they mean to me)
Over the course of this past year. 10 months really. I have spent as much time as humanly possible reading. I have tried to absorb as much as humanly possible and have many notebooks and this blog as evidence of that fact.
I have read Escoffier, Girardet, the Roux Brothers, Bourdain, Marco Pierre White, Alice Waters, Thomas Keller, Michael Ruhlman and so many more. I have read MFK Fisher with delight and marveled at the ingenuity required to consider how to properly cook a wolf. But what has all this reading meant for my development?
Each time I pick up a book I read it with a sense of urgency equal to that of a student who knows that his teacher is about to die. With that urgency I have riffled through the various, wits, wisdoms and insights of the greats to both aid my journey and to illuminate my path. From each I have taken something significant and different.
But ultimately the question comes down to this; what makes a great chef great? I think that everyone in his or her chosen field asks this question. What makes a pitcher so capable of throwing? An artist so capable of capturing a moment in time? A writer, so on and so forth.
So I ask then; what does make a great chef great? I have asked this question before in the blog. How does Gordon Ramsay become Gordon Ramsay? Or Marco Pierre White? I think that in this age of instant gratification everyone buys into the belief that these people can achieve success, well, instantly. As such there is a over stylized and glamourized concept that people have with regard to them. But not me.
I have worked in the restaurant industry now for over ten months. Ten long, grueling, demanding and glorious months. I have learned more being in the restaurant than any book (or culinary school) could ever impart. And yet I am left with the question; what separates the wheat from the chaff? And ultimately I think what makes people in any given field great is; Drive, Passion, Talent, Desire and Dedication.
What makes Gordon Ramsay Gordon Ramsay is that he has worked tirelessly, everyday to BE Gordon Ramsay. The same is true of all the greats. I hope one day to be looked at not by the world at large, but by my customers, as a great chef. As a harbinger of culinary greatness that culminates in a wonderful experience, gastronomical and otherwise, that they can take with them for the rest of their lives.
The more I read, the more I come to understand, that the field that I have chosen is one that eats people alive. I come to see that I did not choose the field at all but rather that it chose me. And while today I am but an infant in the industry learning how to crawl and soon to walk, I am aware that you can’t really pick to be a great chef, YOU HAVE TO BECOME ONE. On a path that is clear but winding. That path is what has made all these Chefs great.
George Bernard Shaw once wrote; “Forget about likes and dislikes. They are of no consequence. Just do what must be done. This may not be happiness but it is greatness.” Think about that for a minute.
Are you dreaming big and inspired? WHY NOT?
A la prochaine
SDM
I have read Escoffier, Girardet, the Roux Brothers, Bourdain, Marco Pierre White, Alice Waters, Thomas Keller, Michael Ruhlman and so many more. I have read MFK Fisher with delight and marveled at the ingenuity required to consider how to properly cook a wolf. But what has all this reading meant for my development?
Each time I pick up a book I read it with a sense of urgency equal to that of a student who knows that his teacher is about to die. With that urgency I have riffled through the various, wits, wisdoms and insights of the greats to both aid my journey and to illuminate my path. From each I have taken something significant and different.
But ultimately the question comes down to this; what makes a great chef great? I think that everyone in his or her chosen field asks this question. What makes a pitcher so capable of throwing? An artist so capable of capturing a moment in time? A writer, so on and so forth.
So I ask then; what does make a great chef great? I have asked this question before in the blog. How does Gordon Ramsay become Gordon Ramsay? Or Marco Pierre White? I think that in this age of instant gratification everyone buys into the belief that these people can achieve success, well, instantly. As such there is a over stylized and glamourized concept that people have with regard to them. But not me.
I have worked in the restaurant industry now for over ten months. Ten long, grueling, demanding and glorious months. I have learned more being in the restaurant than any book (or culinary school) could ever impart. And yet I am left with the question; what separates the wheat from the chaff? And ultimately I think what makes people in any given field great is; Drive, Passion, Talent, Desire and Dedication.
What makes Gordon Ramsay Gordon Ramsay is that he has worked tirelessly, everyday to BE Gordon Ramsay. The same is true of all the greats. I hope one day to be looked at not by the world at large, but by my customers, as a great chef. As a harbinger of culinary greatness that culminates in a wonderful experience, gastronomical and otherwise, that they can take with them for the rest of their lives.
The more I read, the more I come to understand, that the field that I have chosen is one that eats people alive. I come to see that I did not choose the field at all but rather that it chose me. And while today I am but an infant in the industry learning how to crawl and soon to walk, I am aware that you can’t really pick to be a great chef, YOU HAVE TO BECOME ONE. On a path that is clear but winding. That path is what has made all these Chefs great.
George Bernard Shaw once wrote; “Forget about likes and dislikes. They are of no consequence. Just do what must be done. This may not be happiness but it is greatness.” Think about that for a minute.
Are you dreaming big and inspired? WHY NOT?
A la prochaine
SDM
Insubordination Update (file under Am I really becoming an Adult?)
Just a quick update my friends. I spoke with Executive Chef yesterday about the insubordination write up. It was a good conversation. I let him know how I felt about the word as it has serious real world ramifications. He agreed. He also understood where I was coming from. He asked what word I would have used and truthfully I couldn’t come up with one on the spot. Involuntary or unable were the two that came to mind.
However, it was nice to speak with him about the process. About how writings up work, etc. It put my mind at ease though I still do object to the use of the word insubordination.
He then took time to listen to what I had to say about the incident. I explained the problem and he proceeded to explain to me about the knife. When it is dull. How to sharpen it properly? How the steel on a bevelled knife folds over on itself. Etc. By my explaining the problem he was able to find the solution and explain it to me ion a meaningful way. THIS AIDS IN MY DEVELOPMENT DRAMATICALLY! Thanks Chef!
It is however, a sign of my aging, I believe anyway, that I treated the whole incident like an adult. I behaved in a manner appropriate with my maturity and it shocked even me. I guess I am beginning to grow up… A LITTLE!
Mark Twain once said; “Twenty years from now you will be more disappointed by the things that you didn't do than by the ones you did do. So throw off the bowlines. Sail away from the safe harbor. Catch the trade winds in your sails. Explore. Dream. Discover.”
Are you in a safe harbour? Are you exploring? Are you dreaming? Are you discovering? If not, what is keeping you from your life? Dream BIG and INSPIRED!
A la prochaine
SDM
However, it was nice to speak with him about the process. About how writings up work, etc. It put my mind at ease though I still do object to the use of the word insubordination.
He then took time to listen to what I had to say about the incident. I explained the problem and he proceeded to explain to me about the knife. When it is dull. How to sharpen it properly? How the steel on a bevelled knife folds over on itself. Etc. By my explaining the problem he was able to find the solution and explain it to me ion a meaningful way. THIS AIDS IN MY DEVELOPMENT DRAMATICALLY! Thanks Chef!
It is however, a sign of my aging, I believe anyway, that I treated the whole incident like an adult. I behaved in a manner appropriate with my maturity and it shocked even me. I guess I am beginning to grow up… A LITTLE!
Mark Twain once said; “Twenty years from now you will be more disappointed by the things that you didn't do than by the ones you did do. So throw off the bowlines. Sail away from the safe harbor. Catch the trade winds in your sails. Explore. Dream. Discover.”
Are you in a safe harbour? Are you exploring? Are you dreaming? Are you discovering? If not, what is keeping you from your life? Dream BIG and INSPIRED!
A la prochaine
SDM
Wednesday, October 15, 2008
Insubordination (file under ME?)
According to Oxford the definition of the word insubordinate is;
in·sub·or·di·nate / ˌinsəˈbôrdn-it/
• adj. defiant of authority; disobedient to orders: an insubordinate attitude.
I found myself the other day being written up for insubordination. Several days have passed since the incident as I needed to have time to think this post out thoughtfully. I censor myself a bit now that I know that I am being read by people I work with as well as the Chefs. I wanted to write a heartfelt diatribe expressing how pissed off I was about this. Well I can say now that I am glad that I gave myself time to think.
The incident relates to another wedding that was being had on Friday night. I was put on the carving station which this night had me cutting tenderloins. The meat was not cutting properly and was shredding as I tried to cut it. As such I had to cut slightly larger pieces in order to avoid the issue.
Chef J came out and said quietly that I had to cut it thinner. I tried to explain to him that the meat was not cutting well and that in order to avoid the problem I cut it the size that it would let me cut it. He came out again a few minutes later and repeated his request. Naturally I have people in my line and am not really able to express the problem. After the first four tenderloins the problem seemed to go away and everything seemed to be fine. But I guess for Chef J the damage was already done.
I broke down everything and got ready to leave for the night asking Chef J if there was anything else. I saw the piece of paper on his desk and knew right away that I was being written up.
He hands me the paper and on the top all I see is the word insubordination. I was seething at this point. I asked him if he even knew the meaning of the word. As I was not being willfully disobedient and sometimes things happen that are out of our control. I told him that I strongly objected to the use of the word, signed the paper and left work feeling like I could kill someone.
I am glad that I left myself a few days before writing this. At least as I write I am calm.
In the end I know that I was not insubordinate. But it is just another case of me having to deal with the circumstances of my employment. It does go to show you how differently the world can be viewed by two people though.
I don’t like being written up. AT ALL! In the end do I feel like I merited this write up. NOT AT ALL! But in the end that is not my call and there are real lessons that I have taken away from this that will aid me going forward.
Ambrose Bierce once wrote; “DISOBEDIENCE, n. The silver lining to the cloud of servitude.” I include this quote with the same humour with which it was written.
Are you dreaming big and inspired?
A la prochaine
SDM
in·sub·or·di·nate / ˌinsəˈbôrdn-it/
• adj. defiant of authority; disobedient to orders: an insubordinate attitude.
I found myself the other day being written up for insubordination. Several days have passed since the incident as I needed to have time to think this post out thoughtfully. I censor myself a bit now that I know that I am being read by people I work with as well as the Chefs. I wanted to write a heartfelt diatribe expressing how pissed off I was about this. Well I can say now that I am glad that I gave myself time to think.
The incident relates to another wedding that was being had on Friday night. I was put on the carving station which this night had me cutting tenderloins. The meat was not cutting properly and was shredding as I tried to cut it. As such I had to cut slightly larger pieces in order to avoid the issue.
Chef J came out and said quietly that I had to cut it thinner. I tried to explain to him that the meat was not cutting well and that in order to avoid the problem I cut it the size that it would let me cut it. He came out again a few minutes later and repeated his request. Naturally I have people in my line and am not really able to express the problem. After the first four tenderloins the problem seemed to go away and everything seemed to be fine. But I guess for Chef J the damage was already done.
I broke down everything and got ready to leave for the night asking Chef J if there was anything else. I saw the piece of paper on his desk and knew right away that I was being written up.
He hands me the paper and on the top all I see is the word insubordination. I was seething at this point. I asked him if he even knew the meaning of the word. As I was not being willfully disobedient and sometimes things happen that are out of our control. I told him that I strongly objected to the use of the word, signed the paper and left work feeling like I could kill someone.
I am glad that I left myself a few days before writing this. At least as I write I am calm.
In the end I know that I was not insubordinate. But it is just another case of me having to deal with the circumstances of my employment. It does go to show you how differently the world can be viewed by two people though.
I don’t like being written up. AT ALL! In the end do I feel like I merited this write up. NOT AT ALL! But in the end that is not my call and there are real lessons that I have taken away from this that will aid me going forward.
Ambrose Bierce once wrote; “DISOBEDIENCE, n. The silver lining to the cloud of servitude.” I include this quote with the same humour with which it was written.
Are you dreaming big and inspired?
A la prochaine
SDM
Hijinks (file under par for the course)
The kitchen can be a very fun place to work at times. There is always lots of banter and friendly ribbing. Sometimes it goes a little bit beyond when someone brings in something fun.
Sunday was going to be a long day. After an already long week. So J brought in an electrified bug zapper. You know the ones that look like a tennis racquet but instead of regular strings it gloriously electrified metal strings. The current is small but still gives a little bit of a zing if you know what I mean. Well on top of the regular brunch we also had two weddings to prepare for on Sunday night. All I can say is thank god for the bug zapper.
Brunch set up and execution went smooth enough. It was about half way through brunch that the “zzzzz” sounds of the zapper could be heard. One of the apprentices, we’ll call him Al was the predominant target of all our affection. He was leaving for India the next day and is such a card that he was an obvious target.
So there I am getting some more Eggs Benedict ready to put out. Out of the corner of my eye I see Al walking by with ones of the J’s right behind him. Then I hear the tell tale “zzzz” and see Al jump what must have been three feet in the air. After each and every “zzzz” sound there was an immediate follow up of; “Shit,” or “Damn” or playful giggles. The game was a foot.
The racquet would be left in a spot and the game then became to secretly pick it up and position yourself so that you could get maximum “shock affect.” Brunch came and went smoothly with a “zzzz” every few minutes or so. It was then right into breaking down and making sure that the weddings were ready to go. In total we were preparing food for about two hundred. The first wedding for about one hundred and sixty was off site (meaning not our building) but was not far from the restaurant.
The food we did for this wedding was awesome. The main course was a turkey duo of dark and light meat (leg and breast) served with mash potatoes and a lingonberry turkey gravy. It looked and tasted good. While the food was getting prepared Al was the main target of our affections with the zapper.
Once everything was done and we were getting ready to go the zapper made a guest appearance in a starring role of peoples pain thresholds. There were nipple zaps, ass zaps, finger zaps, ear zaps. There was so much “zzzz” sound that rarely a minute went by.
Finally at the end I was getting ready to go out back and have a smoke and Al finally was able to get the zapper. We had kept it from him all day long and when he finally got it he became an insane monkey bouncing off the walls trying to get everyone he could. He nailed Chef B four times in a ten second span as well as anyone else that was within reach.
Chef B and I who were the big targets of Al’s “zzzz” affection on his wild tirade went out back for a cigarette and decide that Al needs to get a little payback for his zapping indiscretions and decide that a wedgie is the most appropriate and best response. Especially after he came out and threw a cup of water on me and tried to zap me while one of the J’s videoed it. Chef B and I finished our smoke and went inside to prepare our response.
Atomic wedgie. Which incidentally on a big twenty year old kid is not easy AT ALL. But sure enough we both got a good grip and are both certain that we heard some tearing. At the very least we fulfilled on ensuring that his butt would hurt on the way home.
It is these small things that keep us going through long days. Little side tracks that keep us going. Keep us laughing. Keep us cheerful on days that seem to last into forever.
It was a great day. Long. But fun. It was the beginning of our Turkey fest celebration. Perhaps we should call it the first annual zap fest. Who knows. But at any rate we got through the day with a little shock therapy and some good natured fun.
St. Thomas Aquinas once said; "It is requisite for the relaxation of the mind that we make use, from time to time, of playful deeds and jokes” How true!
Are you dreaming big and inspired?
A la prochaine
SDM
Sunday was going to be a long day. After an already long week. So J brought in an electrified bug zapper. You know the ones that look like a tennis racquet but instead of regular strings it gloriously electrified metal strings. The current is small but still gives a little bit of a zing if you know what I mean. Well on top of the regular brunch we also had two weddings to prepare for on Sunday night. All I can say is thank god for the bug zapper.
Brunch set up and execution went smooth enough. It was about half way through brunch that the “zzzzz” sounds of the zapper could be heard. One of the apprentices, we’ll call him Al was the predominant target of all our affection. He was leaving for India the next day and is such a card that he was an obvious target.
So there I am getting some more Eggs Benedict ready to put out. Out of the corner of my eye I see Al walking by with ones of the J’s right behind him. Then I hear the tell tale “zzzz” and see Al jump what must have been three feet in the air. After each and every “zzzz” sound there was an immediate follow up of; “Shit,” or “Damn” or playful giggles. The game was a foot.
The racquet would be left in a spot and the game then became to secretly pick it up and position yourself so that you could get maximum “shock affect.” Brunch came and went smoothly with a “zzzz” every few minutes or so. It was then right into breaking down and making sure that the weddings were ready to go. In total we were preparing food for about two hundred. The first wedding for about one hundred and sixty was off site (meaning not our building) but was not far from the restaurant.
The food we did for this wedding was awesome. The main course was a turkey duo of dark and light meat (leg and breast) served with mash potatoes and a lingonberry turkey gravy. It looked and tasted good. While the food was getting prepared Al was the main target of our affections with the zapper.
Once everything was done and we were getting ready to go the zapper made a guest appearance in a starring role of peoples pain thresholds. There were nipple zaps, ass zaps, finger zaps, ear zaps. There was so much “zzzz” sound that rarely a minute went by.
Finally at the end I was getting ready to go out back and have a smoke and Al finally was able to get the zapper. We had kept it from him all day long and when he finally got it he became an insane monkey bouncing off the walls trying to get everyone he could. He nailed Chef B four times in a ten second span as well as anyone else that was within reach.
Chef B and I who were the big targets of Al’s “zzzz” affection on his wild tirade went out back for a cigarette and decide that Al needs to get a little payback for his zapping indiscretions and decide that a wedgie is the most appropriate and best response. Especially after he came out and threw a cup of water on me and tried to zap me while one of the J’s videoed it. Chef B and I finished our smoke and went inside to prepare our response.
Atomic wedgie. Which incidentally on a big twenty year old kid is not easy AT ALL. But sure enough we both got a good grip and are both certain that we heard some tearing. At the very least we fulfilled on ensuring that his butt would hurt on the way home.
It is these small things that keep us going through long days. Little side tracks that keep us going. Keep us laughing. Keep us cheerful on days that seem to last into forever.
It was a great day. Long. But fun. It was the beginning of our Turkey fest celebration. Perhaps we should call it the first annual zap fest. Who knows. But at any rate we got through the day with a little shock therapy and some good natured fun.
St. Thomas Aquinas once said; "It is requisite for the relaxation of the mind that we make use, from time to time, of playful deeds and jokes” How true!
Are you dreaming big and inspired?
A la prochaine
SDM
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