Kahil Gibran once wrote; “Work is love made visible. And if you cannot work with love but only with distaste, it is better that you should leave your work and sit at the gate of the temple and take alms of those who work with joy.” No more is this true than in the (if not a constant balmy 35 C) kitchens around the world.
I love what I do. I’m sure that I have said this numerous times. And I do not tire of saying it.
This past week I had some great successes at work with soups and specials. As I mentioned in a previous post, I have, by and large, taken over the role of the house soup maker. It is one of the great joys that I have each day (almost but not quite as joyful as waking up). On my way in I visualize what is in the walk in cooler of vegetables and start composing in my mind what soup I am going to make. And again, I credit C with giving me the desire to make delicious soups and in the past year and a bit I have become quite adept at making them.
Soup is a simple thing to make. But it can also be incredibly complex. I find that the more complexity I add to it, the more I compound the flavours, the more I build layers, the more tasty and enjoyable the soup is. I wrote another interesting post about this subject (http://newbieintheweeds.blogspot.com/2009/02/specials-soup-and-breakfast-file-under.html).
Last week I made a few interesting soups. I made a stunningly complex Roasted Red Pepper and Tomato Bisque which was to die for. I also made a velvety Parsnip Puree and a Truffled Forest Mushroom Bisque. All 3 sold extremely well and two of them were almost down before dinner service.
In the same post listed above I spoke about the fact that I have started constructing specials that come off my station. I do so very much in the spirit of Garde Manger. In that I construct specials which utilize things that were already used in some way. Last weeks special that I ran was a Caramelized Onion and Pink Peppercorn Crusted Brie Quiche. In what I felt was a clever name I called it a Provencal Quiche. In many ways it was. But I don’t know if I would call it Provencal in the future. I made twelve of them and had sold ten at lunch. Highly successful special.
Quiche is not overly difficult to make and with care and attention you can make them with jut about anything you want. In making this quiche my responses on quality checks from customers were that it was; “delicious,” “excellent,” and “why is this not on the menu. IT SHOULD BE.” These were all comments by regulars and it made me feel great.
Today I made a Curried Coconut and Carrot Puree. As I was done work early I got to go out and enjoy my lunch while people were eating their meals. As the regulars have gotten used to my face I got some feedback on my soups and my specials and it felt great to know that they love what I am doing. One woman asked how I come up with things that I cook and I told her that while I am a voracious reader and acquirer of knowledge most of what I cook starts first with an ingredient in my head.
From that point I then use my palate databank and create from memory dishes that I believe will taste good. If in my mind that dish does not work than I believe that it probably will not work when it is brought into the real world. This sparked a conversation that made me feel great. She said that I must have a gift for a “memory palate,” as she (who comes in every day) has loved each and every one of my soups. Moreover that she has noticed a spectacular difference between the soups made now and those of a year ago.
Felt really good. I MEAN REALLY GOOD. Further confirmation that I am on the right path.
Walter Savage Landor once said; “A good cook is the peculiar gift of the gods. He must be a perfect creature from the brain to the palate, from the palate to the finger's end.”
And tomorrow is another day as I am only as good as the last plate I put out.
Are you dreaming big and inspired?
A la prochaine
SDM
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