In “Braise” by Daniel Boulud is a wonderful piece de la resistance. In this book he dedicates great time and care to braising. Braising has traditionally been used to make lesser or tough cuts of meat very tender and delicious.
Moreover in this book he talks about he nature of the restaurant business in New York City and how there is a wealth of knowledge to be gleaned from the various cultures that come to work in his restaurant. One of the first things he does with a new hire, from anywhere in the world, is gets them to make staff meal. Traditionally staff meal is prepared with left over scraps and junk that could not other be used. But don’t let this fool you, scarp from Beef Tenderloin is still beef tenderloin. Something I learned at Reservation when we would prepare duck. Beef tenderloin, striploin and the like into glorious meals that we all enjoyed.
Some of the ideas that I took from this book include; Ropa Vieja Matambre, Milk braised pork, Pork shoulder in Guinness and Braised Veal Sweetbreads. I took each of these because they were ways of cooking that I had not thought of. Especially when it comes to the milk braised pork and sweetbreads. I am excited to try them out and will let you know what spin I put on them.
Interestingly Boulud says; “I think braising is the best way to cook sweetbreads.” I had never even conceived of cooking sweetbreads in this way and can hardly wait to try it when C gets back.
Swami Vivekananda once said; “Take up one idea. Make that one idea your life - think of it, dream of it, live on that idea. Let the brain, muscles, nerves, every part of your body, be full of that idea, and just leave every other idea alone. This is the way to success, that is way great spiritual giants are produced.” Are you ready to be a GIANT?
Are you dreaming big and inspired?
A la prochaine
SDM
Saturday, February 14, 2009
Daniel Boulud (file under Growth each day)
Daniel Boulud (who again I have written about before) is the consummate New York restaurateur. His pedigree is almost unmatched in the foodie world of New York City. As a chef given free range at Le Cirque his pedigree and skill became ever present and obvious.
Reading his book; “Cooking in New York City” I was in awe of what he has accomplished in a very limited time frame. The recipes in this book are both informative and look quite fun. While at the same time reveal the inner workings of a top notch Chef mind.
He says; “A great meal starts in the market… the fate of natural products hangs on nature’s whims. The marketplace tells the record of those events more surely than any written chronicle.” Truly a profound statement. One that seems second nature but I have not come across it so succinctly.
“Ideas are born in the market. An ingredient will speak to the chef, demanding in some natural, non evident language that it be served up.” This is something I have always believed. When C and I go shopping it is less about a preconceived notion of what I want to cook and more about which ingredients cry out to me to be paid attention to. Intuition in this sense has a lot to do with the way that I personally cook.
About specials he says; “Tonight’s specials – the serendipitous creations that surprise and delight Chef and diner alike – will somehow come out of the alchemic reaction of chefly inspiration and raw material.”
From the book I was also able to discern that during the day at Boulud he has 45 cooks, bakers and assistants between the hours of 6 am and 5 pm. This to me is an incredible number as I consider that at Reservation with its 3 restaurants we had no more than twenty or so cooks at any one time. This puts into perspective the work that gets done by him and his team.
One of his more interesting statements; “A restaurant is not just a kitchen and a dining room. A restaurant is a process, a piece of software, a way of organizing the efforts of scores of people and hundreds of ingredients and having them all come together as if nature had decried it.” I agree but also think that what I have seen and know intrinsically there is no way that nature decried it. Though at times it may seem that way. He says; “The fury of the kitchen belies its inextricable orderliness.”
His tasting menu consists of 16 dishes over 8 courses with 9 different wines. No small feat and it opens my imagination to endless possibilities for when I have my own restaurant.
Are you dreaming big and inspired?
A la prochaine
SDM
Reading his book; “Cooking in New York City” I was in awe of what he has accomplished in a very limited time frame. The recipes in this book are both informative and look quite fun. While at the same time reveal the inner workings of a top notch Chef mind.
He says; “A great meal starts in the market… the fate of natural products hangs on nature’s whims. The marketplace tells the record of those events more surely than any written chronicle.” Truly a profound statement. One that seems second nature but I have not come across it so succinctly.
“Ideas are born in the market. An ingredient will speak to the chef, demanding in some natural, non evident language that it be served up.” This is something I have always believed. When C and I go shopping it is less about a preconceived notion of what I want to cook and more about which ingredients cry out to me to be paid attention to. Intuition in this sense has a lot to do with the way that I personally cook.
About specials he says; “Tonight’s specials – the serendipitous creations that surprise and delight Chef and diner alike – will somehow come out of the alchemic reaction of chefly inspiration and raw material.”
From the book I was also able to discern that during the day at Boulud he has 45 cooks, bakers and assistants between the hours of 6 am and 5 pm. This to me is an incredible number as I consider that at Reservation with its 3 restaurants we had no more than twenty or so cooks at any one time. This puts into perspective the work that gets done by him and his team.
One of his more interesting statements; “A restaurant is not just a kitchen and a dining room. A restaurant is a process, a piece of software, a way of organizing the efforts of scores of people and hundreds of ingredients and having them all come together as if nature had decried it.” I agree but also think that what I have seen and know intrinsically there is no way that nature decried it. Though at times it may seem that way. He says; “The fury of the kitchen belies its inextricable orderliness.”
His tasting menu consists of 16 dishes over 8 courses with 9 different wines. No small feat and it opens my imagination to endless possibilities for when I have my own restaurant.
Are you dreaming big and inspired?
A la prochaine
SDM
Alice Waters, Alice Waters, Alice Waters (File under There’s no Place Like Home)
I admire and respect Alice Waters beyond what words could possibly say. She is, as I have mentioned here before, the mother of California Cuisine and started with nothing more than the desire to cook good food responsibly.
Many of the twenty five or so books that I have read in the past week include Alice Waters as the writer of the Foreword, Preface or Introduction. By my count it is no less than twelve that I read this week.
As I have mentioned here before Alice Waters started Chez Panisse in California. She started as a novice with nothing more than the desire to make great food with great ingredients. Some of the highlights of her words follow here.
In “Fresh” by Janet Fletcher Alice says; “ To my way of thinking, the proliferation of farmers’ markets is the single most and heartening development in this country in my lifetime… Farmers’ Markets bring us the greatest variety of the freshest, tastiest, and most beautiful food there is, food that is neither wastefully packaged, cosmetically waxed, nor irradiated.”
In “A Celebration of Woman Chefs” Alice says; “There is something that women understand instinctively in a way that men, perhaps do not; that food is primarily about nourishment. Cooking is more than art; It is a daily sacrament in which we act out our commitment to each other, to society, and to the earth.” WHAT A STATEMENT! Think about that for a minute or two and I’m sure that it will bake your noodle just as it did mine. Such a beautiful sentiment, PERFECTLY WORDED. And I’m a man. Moreover she says; “perseverance and unswerving dedication are ultimately rewarded.” Good to know.
One of the woman Chefs I came across in that book is Deborah Hughes. And I must say that I really like her. She co owns the venerable Harvard staple Upstairs at the Pudding. The Pudding for those of you that don’t know was a secret society at Harvard and can boast on its wall the trophy kills of Teddy Roosevelt. She says that schools don’t teach much about; “the relationship between common sense, chemistry and the work ethic, and may be robbing young chefs of their intuition – You can’t be a good cook without intuition – You must learn the fundamental components and techniques but it takes your instincts to create.” WOW!
Another Chef I have always admired is Lidia Bastianich (http://en.wikipedia.org/wiki/Lidia_Bastianich). She says; “Food for me is really the protagonist. I can only transport food or exalt it.” And “The product is 50% or more of what I do. I have to embellish it or bring it out or dress it up a little bit – as simply as I can.” PROFOUND!
I also took the time to read Chez Panisse Café Cookbook, Chez Panisse Vegetables, Chez Panisse Fruit and Chez Panisse Desserts.
In the cookbook she says; "The concept of an open kitchen is a simple one: cooks and diners should interact and cooking smells should fill the room.”
In Vegetables Alice says and I find this very telling and important; “We didn’t know how to manage a kitchen and fill orders for dozens of different dishes at once, so we hit on a format we have stuck with ever since: one menu, no choices, one price.” Also very telling is; “A few principles have emerged… the finest food is produced and grown in ways that are ecologically sound.”
In Fruit she says; “Pay attention to what you’re eating.”
I am going to dedicate a full post to Waters’ Book “The Art of Simple Food.”
Are you dreaming big and inspired? And what’s more, are you working each and every day in pursuit of that dream?
A la prochaine
SDM
Many of the twenty five or so books that I have read in the past week include Alice Waters as the writer of the Foreword, Preface or Introduction. By my count it is no less than twelve that I read this week.
As I have mentioned here before Alice Waters started Chez Panisse in California. She started as a novice with nothing more than the desire to make great food with great ingredients. Some of the highlights of her words follow here.
In “Fresh” by Janet Fletcher Alice says; “ To my way of thinking, the proliferation of farmers’ markets is the single most and heartening development in this country in my lifetime… Farmers’ Markets bring us the greatest variety of the freshest, tastiest, and most beautiful food there is, food that is neither wastefully packaged, cosmetically waxed, nor irradiated.”
In “A Celebration of Woman Chefs” Alice says; “There is something that women understand instinctively in a way that men, perhaps do not; that food is primarily about nourishment. Cooking is more than art; It is a daily sacrament in which we act out our commitment to each other, to society, and to the earth.” WHAT A STATEMENT! Think about that for a minute or two and I’m sure that it will bake your noodle just as it did mine. Such a beautiful sentiment, PERFECTLY WORDED. And I’m a man. Moreover she says; “perseverance and unswerving dedication are ultimately rewarded.” Good to know.
One of the woman Chefs I came across in that book is Deborah Hughes. And I must say that I really like her. She co owns the venerable Harvard staple Upstairs at the Pudding. The Pudding for those of you that don’t know was a secret society at Harvard and can boast on its wall the trophy kills of Teddy Roosevelt. She says that schools don’t teach much about; “the relationship between common sense, chemistry and the work ethic, and may be robbing young chefs of their intuition – You can’t be a good cook without intuition – You must learn the fundamental components and techniques but it takes your instincts to create.” WOW!
Another Chef I have always admired is Lidia Bastianich (http://en.wikipedia.org/wiki/Lidia_Bastianich). She says; “Food for me is really the protagonist. I can only transport food or exalt it.” And “The product is 50% or more of what I do. I have to embellish it or bring it out or dress it up a little bit – as simply as I can.” PROFOUND!
I also took the time to read Chez Panisse Café Cookbook, Chez Panisse Vegetables, Chez Panisse Fruit and Chez Panisse Desserts.
In the cookbook she says; "The concept of an open kitchen is a simple one: cooks and diners should interact and cooking smells should fill the room.”
In Vegetables Alice says and I find this very telling and important; “We didn’t know how to manage a kitchen and fill orders for dozens of different dishes at once, so we hit on a format we have stuck with ever since: one menu, no choices, one price.” Also very telling is; “A few principles have emerged… the finest food is produced and grown in ways that are ecologically sound.”
In Fruit she says; “Pay attention to what you’re eating.”
I am going to dedicate a full post to Waters’ Book “The Art of Simple Food.”
Are you dreaming big and inspired? And what’s more, are you working each and every day in pursuit of that dream?
A la prochaine
SDM
Buy Organic (file under Not what you think)
In the mid to late 90’s the term Organic came into our lexicon like a force to be reckoned with. Unfortunately the label “organic” means different things due to a lack of overriding principles under which “Organic” farmers can unite.
The organic movement means many things to many people. And with very little (read next to none) “real” government oversight, which may or may not be a bad thing, many people are playing fast and lose with the definition of what “organic” means. If you dig a little deeper you will find that government regulation exists but is less than ideal.
Wikipedia has an article http://en.wikipedia.org/wiki/Organic_food which details exactly what organic food is.
To me organic food is a simple concept. Non Genetically Modified, soil that is free from the major Multinationals Inputs which rob farmers of their ability to grow, homogenized and industrialized farms which destroy the soil. These for me are the big three no nos in farming.
But organic is more, it is a concept which requires dedication, understanding and know how. It is not profitable to be an organic farm because our society is run by large Multinationals that in order to meet their own self imposed quotas destroys farming in the traditional sense of the word.
How do we fix the problem? Stop buying at Supermarkets. Simple answer. Simple Solution. Devastating result for the multinationals. But do I think that anyone reading this will do that – probably not – and the reason is simple – CONVENIENCE.
These are just random thoughts related to organic. As I get closer to realizing my vision, I will present a much different study of what it means to be and how to accomplish organic. Moreover I would like to say that I am not taking a shot at organic farmers. I appreciate their service to society and ultimately to the health and welfare of our children. More than less, I am writing this to get people to think about the decisions they make around food everyday.
There is a battle going on for what is delivered to our plate. Pay attention! Prince Charles once said; “While the demand for organic food outstrips supply, we happen to know that 77 percent of consumers don't want genetically engineered crops grown in this country. Consumers can choose whether or not to buy organic produce. Genetically modified ingredients will deny us choice in the long run.” That is unless we ALL start taking action today. This is a grassroots movement, it has to go from the bottom up AND I believe whole heartily that it can.
Are you dreaming big and inspired?
A la prochaine
SDM
The organic movement means many things to many people. And with very little (read next to none) “real” government oversight, which may or may not be a bad thing, many people are playing fast and lose with the definition of what “organic” means. If you dig a little deeper you will find that government regulation exists but is less than ideal.
Wikipedia has an article http://en.wikipedia.org/wiki/Organic_food which details exactly what organic food is.
To me organic food is a simple concept. Non Genetically Modified, soil that is free from the major Multinationals Inputs which rob farmers of their ability to grow, homogenized and industrialized farms which destroy the soil. These for me are the big three no nos in farming.
But organic is more, it is a concept which requires dedication, understanding and know how. It is not profitable to be an organic farm because our society is run by large Multinationals that in order to meet their own self imposed quotas destroys farming in the traditional sense of the word.
How do we fix the problem? Stop buying at Supermarkets. Simple answer. Simple Solution. Devastating result for the multinationals. But do I think that anyone reading this will do that – probably not – and the reason is simple – CONVENIENCE.
These are just random thoughts related to organic. As I get closer to realizing my vision, I will present a much different study of what it means to be and how to accomplish organic. Moreover I would like to say that I am not taking a shot at organic farmers. I appreciate their service to society and ultimately to the health and welfare of our children. More than less, I am writing this to get people to think about the decisions they make around food everyday.
There is a battle going on for what is delivered to our plate. Pay attention! Prince Charles once said; “While the demand for organic food outstrips supply, we happen to know that 77 percent of consumers don't want genetically engineered crops grown in this country. Consumers can choose whether or not to buy organic produce. Genetically modified ingredients will deny us choice in the long run.” That is unless we ALL start taking action today. This is a grassroots movement, it has to go from the bottom up AND I believe whole heartily that it can.
Are you dreaming big and inspired?
A la prochaine
SDM
Slow Food (file under my Culinary Philosophy)
I have spoken numerous times on this blog and in person to anyone who will listen about the merits of “Slow food.” It is one of those things that can really change a life in a positive way. Slow food is, as you might imagine, the antithesis of Fast food. It is a repudiation of McDonald’s, Burger King and Arby’s, as example. It is founded on the belief that food is for enjoyment and nourishment, not merely to fill a stomach.
Katrina Heron wrote an interesting book on the subject entitled; “Slow Food.”
In the book she speaks about “Community Supported Agriculture” and lists many great examples of it in California. While reading it I became extremely motivated and fond of the idea of “CSA’s” and how I could put them to work in this country. One woman who started and runs Full Belly Farms, Judith Redmond said and I agree that; “The current industrial paradigm is failing, and people everywhere are beginning to understand that this system is an alternative, a real alternative.” And she is not just blowing hot air. Her farm produces more than 80 different crops and the “CSA” has more than 1000 members. The basic premise behind “CSA’s” is that it is not about money and instead about “relationship farming.” What a beautiful concept.
Another woman (and believe me the notion was not lost on me that it is women saying these things) who owns and operates Windborne Farm says that she started with the question; “How many people can one woman feed?” She came up with the current answer of about 100 through her dedication and hard work. Like my Mother, she is a believer in teaching simply by doing.
As I touched on in an earlier post, the current industrial model, has homogenized produce to the point of near extinction in relative terms of massive amounts of produce. I used the two examples of Tomatoes and Apples. But it goes far deeper than this.
A California “CSA” farmer under the name Pixie Growers (interesting story behind how they became Pixie Growers) asked the simple question; “Why don’t we see if we can work together rather than cannibalizing each other?” And so my mind started racing. And still is.
Another farmer from the Redwood Roots Farm states that the “Theoretical framework behind the CSA concept comes to life.” And I do belief that ultimately that is true and a paradigm that we must embrace.
So the question begs; How do we go slow?
The Slow Food Movement manifesto if you will gives the following ways to go slow;
Drink Unbottled Water
Learn regions and their food stories
Make things from scratch
Plant a kitchen garden
Buy Organic (I have a problem with this one which I will speak about in my next post)
Eat together
Avoid Genetically Modified Foods
Conserve, Compost and Recycle
Buy local
Bag lunch
Cook
Teach your children what you know
Eat Seasonal
MEET YOUR FARMERS
I capitalized the last one because Ontario is an incredible climate which grows massive amounts of food. I know you are all familiar (in Ontario) with the beautiful campaign; “Good things grow in Ontario.” Well maybe you didn’t know just how much of a breadbasket Ontario really is. If you go to http://www.foodland.gov.on.ca/english/availability.html you can see what and when we grow.
Slowly but surely I have been developing my culinary philosophy and the idea of slow food is a major component of it. I can’t give you a detailed analysis of what that is just yet, but when I can you will be the first to know.
Dan Barber once said; “Most importantly, I'd say that in order to experience the pleasures of good food, leave the politics, leave the health issues and leave the ecological issues aside. Tasting good food is a pleasure that people will come back to. That's what this is: hedonism, a to z. And I think that's one angle that makes sense [in connection] to slow food. Let's look at this from a hedonistic, celebratory viewpoint and not a depressing one, and I think that has some legs for the future."
Are you dreaming big and inspired?
A la prochaine
SDM
Katrina Heron wrote an interesting book on the subject entitled; “Slow Food.”
In the book she speaks about “Community Supported Agriculture” and lists many great examples of it in California. While reading it I became extremely motivated and fond of the idea of “CSA’s” and how I could put them to work in this country. One woman who started and runs Full Belly Farms, Judith Redmond said and I agree that; “The current industrial paradigm is failing, and people everywhere are beginning to understand that this system is an alternative, a real alternative.” And she is not just blowing hot air. Her farm produces more than 80 different crops and the “CSA” has more than 1000 members. The basic premise behind “CSA’s” is that it is not about money and instead about “relationship farming.” What a beautiful concept.
Another woman (and believe me the notion was not lost on me that it is women saying these things) who owns and operates Windborne Farm says that she started with the question; “How many people can one woman feed?” She came up with the current answer of about 100 through her dedication and hard work. Like my Mother, she is a believer in teaching simply by doing.
As I touched on in an earlier post, the current industrial model, has homogenized produce to the point of near extinction in relative terms of massive amounts of produce. I used the two examples of Tomatoes and Apples. But it goes far deeper than this.
A California “CSA” farmer under the name Pixie Growers (interesting story behind how they became Pixie Growers) asked the simple question; “Why don’t we see if we can work together rather than cannibalizing each other?” And so my mind started racing. And still is.
Another farmer from the Redwood Roots Farm states that the “Theoretical framework behind the CSA concept comes to life.” And I do belief that ultimately that is true and a paradigm that we must embrace.
So the question begs; How do we go slow?
The Slow Food Movement manifesto if you will gives the following ways to go slow;
Drink Unbottled Water
Learn regions and their food stories
Make things from scratch
Plant a kitchen garden
Buy Organic (I have a problem with this one which I will speak about in my next post)
Eat together
Avoid Genetically Modified Foods
Conserve, Compost and Recycle
Buy local
Bag lunch
Cook
Teach your children what you know
Eat Seasonal
MEET YOUR FARMERS
I capitalized the last one because Ontario is an incredible climate which grows massive amounts of food. I know you are all familiar (in Ontario) with the beautiful campaign; “Good things grow in Ontario.” Well maybe you didn’t know just how much of a breadbasket Ontario really is. If you go to http://www.foodland.gov.on.ca/english/availability.html you can see what and when we grow.
Slowly but surely I have been developing my culinary philosophy and the idea of slow food is a major component of it. I can’t give you a detailed analysis of what that is just yet, but when I can you will be the first to know.
Dan Barber once said; “Most importantly, I'd say that in order to experience the pleasures of good food, leave the politics, leave the health issues and leave the ecological issues aside. Tasting good food is a pleasure that people will come back to. That's what this is: hedonism, a to z. And I think that's one angle that makes sense [in connection] to slow food. Let's look at this from a hedonistic, celebratory viewpoint and not a depressing one, and I think that has some legs for the future."
Are you dreaming big and inspired?
A la prochaine
SDM
French Country Cooking (file under Yum)
I recently perused The Roux (Michel and Albert) Brothers’ wonderful book; “French Country Cooking.” While reading it I found myself both inspired and wondering. They have broken down France into its various regions and given you typical dishes that might be served in Manor Houses and farms alike. The beauty of the book lay in the fact that it breaks down the regions. This gives me a greater knowledge of the type, quality and use of various ingredients all around France.
There are certain basic recipes that a Chef (or cook) should have in his repertoire if he/she hopes to survive. From the Roux Brothers’ I took a recipe for Pate a Choux, Brioche, Bread, Custard and Sorbet. I am yet to try the recipe but drawing on my memory I can taste the recipes that they provide and know that I will tweak them for my own various uses.
One of the things that struck me is that The Roux Brothers’ are very accomplished Chefs and that these dishes are accessible to the everyday cook. While some of the ingredients may be out of reach, lets say, Truffles, they give an appropriate and indeed perfect substitution for them.
Another striking thing was that they referred to Lyonnais as the “Temple of Gastronomy.” In everything that I have learned thus far in my culinary experience I was led to belief (or perhaps did foolishly and without merit) that Provence was widely considered the “Temple of Gastronomy.” This is something that over time I will study further to determine why they refer to Lyonnais in this manner.
Cleverly they also have a breakdown of the various specialties in each of France’s regions. It is very interesting to note both the similarities and differences between the regions.
I look forward to trying to put my own spin on some of their recipes such as; Snails poached in Chablis, Eggs poached in Red Wine, Pig Trotters and Ttoro. I will let you know when I have made them and how they have turned out.
Charles Pierre Monselet once wrote; "Gastronomy, has been the joy of all peoples through the ages. It produces beauty and wit and goes hand in hand with goodness of heart and a consideration of others."
How true! Are you dreaming big and inspired?
A la prochaine
SDM
There are certain basic recipes that a Chef (or cook) should have in his repertoire if he/she hopes to survive. From the Roux Brothers’ I took a recipe for Pate a Choux, Brioche, Bread, Custard and Sorbet. I am yet to try the recipe but drawing on my memory I can taste the recipes that they provide and know that I will tweak them for my own various uses.
One of the things that struck me is that The Roux Brothers’ are very accomplished Chefs and that these dishes are accessible to the everyday cook. While some of the ingredients may be out of reach, lets say, Truffles, they give an appropriate and indeed perfect substitution for them.
Another striking thing was that they referred to Lyonnais as the “Temple of Gastronomy.” In everything that I have learned thus far in my culinary experience I was led to belief (or perhaps did foolishly and without merit) that Provence was widely considered the “Temple of Gastronomy.” This is something that over time I will study further to determine why they refer to Lyonnais in this manner.
Cleverly they also have a breakdown of the various specialties in each of France’s regions. It is very interesting to note both the similarities and differences between the regions.
I look forward to trying to put my own spin on some of their recipes such as; Snails poached in Chablis, Eggs poached in Red Wine, Pig Trotters and Ttoro. I will let you know when I have made them and how they have turned out.
Charles Pierre Monselet once wrote; "Gastronomy, has been the joy of all peoples through the ages. It produces beauty and wit and goes hand in hand with goodness of heart and a consideration of others."
How true! Are you dreaming big and inspired?
A la prochaine
SDM
Wednesday, February 11, 2009
Grab the “Bull” by the Horns (file under “Yes We Can!”
A brilliant orator recently reminded, not just Americans, but all people, yes we can! We can take actions into our own hands to pull ourselves up. It reminds me of a statement that Frederick Douglass (whom you all should know if you don’t already… http://en.wikipedia.org/wiki/Frederick_Douglass) once made; “Without a struggle, there can be no progress.” And believe me he knew both struggle and progress. His story is truly inspiring and interesting and I entreat all of you to delve a little deeper into his impact on the United States.
Currently I am struggling. Struggling to pay my rent and to feed myself. Never mind buying myself some clothes or anything like that. I am struggling to pay to get to work. And I’m not saying all this in a woe is me kind of way. I merely use it to illustrate the point that when I moved from Reservation to Without Reservation that the move was to give me experience, a little more time in each day and the same if not more money than I made before. Unfortunately, as is often the case only two of the three are true. I have gained valuable experience and work less each week but my pay has consistently (with the exception of one week) LESS than I made before.
True I had to be at work for extended periods of time. True I had to bust my ass. But at least I made enough money to survive. It is with this in mind that I am currently looking at my struggle.
I came up with the breakfast idea at work largely as an act of self preservation. An act which in the process would help revenue at the restaurant. Dutifully, each day, I have risen, showered, gotten on the streetcar and made my way into work. Dutifully, I have opened for breakfast; set the station, made the bacon and sausage, whipped up a Hollandaise and whatever else needed to get done. I did what I had to do as I don’t know how to do anything else. This is where the plot thickens; as I left work today I had an exchange with the owner about my hours. I had already figured out that they were in the process of clawing them back yet again. He said that we were going to start rotating breakfasts. I am all for the spirit and practice of fairness and understand the very real realities of the day that are causing this. However, there comes a time, when the act of self preservation, above all else, is what is necessary.
So I grabbed the bull by the horns and made a few phone calls this afternoon. One exploratory, one with a firm idea in my mind and the other just to see what is up. I am sure that I will have more to report on this subject in the coming days. But for now, I really need to assess my needs and how to fulfill them while maintaining my spirit.
One thing I’ve learned from all this, is that it is very important to stay true to who you are. To be honest about what you need. And to live each day to the fullest. To try each and every day to be better than the day before.
I will keep you posted (pun intended).
Arthur C. Clarke once wrote; “It has yet to be proven that intelligence has any survival value.”
Are you dreaming big and inspired? Are you facing your fears, challenges and obstacles?
A la prochaine
SDM
Currently I am struggling. Struggling to pay my rent and to feed myself. Never mind buying myself some clothes or anything like that. I am struggling to pay to get to work. And I’m not saying all this in a woe is me kind of way. I merely use it to illustrate the point that when I moved from Reservation to Without Reservation that the move was to give me experience, a little more time in each day and the same if not more money than I made before. Unfortunately, as is often the case only two of the three are true. I have gained valuable experience and work less each week but my pay has consistently (with the exception of one week) LESS than I made before.
True I had to be at work for extended periods of time. True I had to bust my ass. But at least I made enough money to survive. It is with this in mind that I am currently looking at my struggle.
I came up with the breakfast idea at work largely as an act of self preservation. An act which in the process would help revenue at the restaurant. Dutifully, each day, I have risen, showered, gotten on the streetcar and made my way into work. Dutifully, I have opened for breakfast; set the station, made the bacon and sausage, whipped up a Hollandaise and whatever else needed to get done. I did what I had to do as I don’t know how to do anything else. This is where the plot thickens; as I left work today I had an exchange with the owner about my hours. I had already figured out that they were in the process of clawing them back yet again. He said that we were going to start rotating breakfasts. I am all for the spirit and practice of fairness and understand the very real realities of the day that are causing this. However, there comes a time, when the act of self preservation, above all else, is what is necessary.
So I grabbed the bull by the horns and made a few phone calls this afternoon. One exploratory, one with a firm idea in my mind and the other just to see what is up. I am sure that I will have more to report on this subject in the coming days. But for now, I really need to assess my needs and how to fulfill them while maintaining my spirit.
One thing I’ve learned from all this, is that it is very important to stay true to who you are. To be honest about what you need. And to live each day to the fullest. To try each and every day to be better than the day before.
I will keep you posted (pun intended).
Arthur C. Clarke once wrote; “It has yet to be proven that intelligence has any survival value.”
Are you dreaming big and inspired? Are you facing your fears, challenges and obstacles?
A la prochaine
SDM
Tuesday, February 10, 2009
The Toronto Public Library (file under Temple of Books)
B.F. Skinner once said; “We shouldn't teach great books; we should teach a love of reading.”
Anyone that knows me knows that I have a profound love of books. All books. Kind of like music. Since I was a child I have read books at a rate that is probably ridiculous to most. But I find that I love the ability to learn at my own pace. To discover new and wonderful things on my terms. To lose myself in thoughts written on the page. I LOVE BOOKS! I have often had the thought about the Library at Alexandria – What did humanity lose there? It goes far beyond books.
This blog also stands as a testament to that truth. I have not counted the number of books that I have read in the last year but I am quite certain that food related books numbers around 100 while pleasure reading has dwindled and maybe accounts for about another fifty. I did reread about forty of the classics last year and must tell you that with the eyes of a man I looked at them quite differently. Maturity I guess they call it.
So today, on my way home I stopped at the Toronto Public Library which is close to my home. In relative terms anyway. I knew there would be a few books for me to pick up but was absolutely thrilled when I discovered that I had 16 books waiting for me. Most people would be daunted by such a large number of books, unopened, starring at them in a two dimensional mocking tone, BUT NOT ME. I get excited.
Books are the doorway to discovery. For me they represent a way to increase my knowledge in a short amount of time. As I believe that I am playing catch up with my contemporaries in the culinary world. That last statement may or may not be true. From an analytical/intellectual point of view I MAY (stressed out of respect) have a bigger picture grasp. Which is not to say that I am any better or worse. But from a technical/practical point of view I am playing catch up so I feel that as much book smarts as I can bring to the table is advantageous.
At any rate, I will plow through these books in the next week and you surely will read posts about them.
My fervent hope is that one of you (if not all) discovers something that makes you as passionate and excited about life as I have. And when you do know that the Toronto Public Library is a GREAT resource (thanks Carnegie). Carnegie once said; “It was from my own early experience that I decided there was no use to which money could be applied so productive of good to boys and girls who have good within them and ability and ambition to develop it as the founding of a public library.”
Henry David Thoreau once said; “Books are the treasured wealth of the world and the fit inheritance of generations and nations.”
Are you dreaming big and inspired?
A la prochaine
SDM
Anyone that knows me knows that I have a profound love of books. All books. Kind of like music. Since I was a child I have read books at a rate that is probably ridiculous to most. But I find that I love the ability to learn at my own pace. To discover new and wonderful things on my terms. To lose myself in thoughts written on the page. I LOVE BOOKS! I have often had the thought about the Library at Alexandria – What did humanity lose there? It goes far beyond books.
This blog also stands as a testament to that truth. I have not counted the number of books that I have read in the last year but I am quite certain that food related books numbers around 100 while pleasure reading has dwindled and maybe accounts for about another fifty. I did reread about forty of the classics last year and must tell you that with the eyes of a man I looked at them quite differently. Maturity I guess they call it.
So today, on my way home I stopped at the Toronto Public Library which is close to my home. In relative terms anyway. I knew there would be a few books for me to pick up but was absolutely thrilled when I discovered that I had 16 books waiting for me. Most people would be daunted by such a large number of books, unopened, starring at them in a two dimensional mocking tone, BUT NOT ME. I get excited.
Books are the doorway to discovery. For me they represent a way to increase my knowledge in a short amount of time. As I believe that I am playing catch up with my contemporaries in the culinary world. That last statement may or may not be true. From an analytical/intellectual point of view I MAY (stressed out of respect) have a bigger picture grasp. Which is not to say that I am any better or worse. But from a technical/practical point of view I am playing catch up so I feel that as much book smarts as I can bring to the table is advantageous.
At any rate, I will plow through these books in the next week and you surely will read posts about them.
My fervent hope is that one of you (if not all) discovers something that makes you as passionate and excited about life as I have. And when you do know that the Toronto Public Library is a GREAT resource (thanks Carnegie). Carnegie once said; “It was from my own early experience that I decided there was no use to which money could be applied so productive of good to boys and girls who have good within them and ability and ambition to develop it as the founding of a public library.”
Henry David Thoreau once said; “Books are the treasured wealth of the world and the fit inheritance of generations and nations.”
Are you dreaming big and inspired?
A la prochaine
SDM
Monday, February 9, 2009
Gordon Ramsay and The F Word (file under Now I Get it)
So the other night I recorded Ramsay’s The F Word from the beginning and I finally understand the concept which makes the show completely different than what I have earlier described.
The F Word centers around Ramsay bringing in various professions, Doctors, Butchers, Handlers, whatever the case is and putting them to work on a three course menu. He works the through it and then sees how many people are willing to pay for each course.
After this startling tidbit became clear to me it completely changed my opinion of the show. This particular episode had him enter into a pig contest (in which whether he actually thought so or not) he was disappointed that he didn’t win. Nonetheless the kitchen component of the show is now interesting to me. Moreover, he puts his dish up against that of some relatively unknown British star and blindly has people pick one or the other. Great concept. Don’t think it works out for him so well all the time though. I still think the part where he has a weird voice over while describing a dish is a bit self indulgent but maybe, just maybe it was some TV wonk that thought it would go over well.
At any rate, I must say that The F Word is now a guilty pleasure. I won’t go out of my way to watch but I will tape it for when I need to relax my brain a bit. Which is not much these days.
Ramsay says; “I have a very assertive way. It's wake up, move your ass, or piss off home.” I can’t say I disagree. And in fact I agree wholeheartedly.
Are you dreaming big and inspired?
A la prochaine
SDM
The F Word centers around Ramsay bringing in various professions, Doctors, Butchers, Handlers, whatever the case is and putting them to work on a three course menu. He works the through it and then sees how many people are willing to pay for each course.
After this startling tidbit became clear to me it completely changed my opinion of the show. This particular episode had him enter into a pig contest (in which whether he actually thought so or not) he was disappointed that he didn’t win. Nonetheless the kitchen component of the show is now interesting to me. Moreover, he puts his dish up against that of some relatively unknown British star and blindly has people pick one or the other. Great concept. Don’t think it works out for him so well all the time though. I still think the part where he has a weird voice over while describing a dish is a bit self indulgent but maybe, just maybe it was some TV wonk that thought it would go over well.
At any rate, I must say that The F Word is now a guilty pleasure. I won’t go out of my way to watch but I will tape it for when I need to relax my brain a bit. Which is not much these days.
Ramsay says; “I have a very assertive way. It's wake up, move your ass, or piss off home.” I can’t say I disagree. And in fact I agree wholeheartedly.
Are you dreaming big and inspired?
A la prochaine
SDM
Claire Clark’s “Indulge” (File under I Like French Laundry)
One has to give Thomas Keller a lot of credit. He finds the right people at the right time and a synergistic magic happens that creates what can only be called; “WOW.” I invented a guy a long time ago that I called the Wow Professor. I claim that he is responsible for all the things that make people go Wow. Have you a better idea of what makes Wow?
Rarely if ever do I term a real actual person the Wow Professor. But in this case I think that it must be realized that Thomas Keller is at least partially responsible for the meteoric rise of one, Grant Atchez, of Alinea fame and also for bringing Claire Clark to the French Laundry. If you want to know the official story on Claire Clark go to http://www.frenchlaundry.com/ and look at their staff.
How does one begin to tell you about the absolute beauty of “Indulge.”? Perhaps by saying that I read it from cover to cover, made copious notes and though I don’t really have a sweet tooth have already made one of her recipes and think that it is to die for.
I’m not ashamed at all to admit that I have taken four of her recipes and plan on tweaking them. I tried her recipe for Chocolate Fudge Brownies and nearly melted from the awesome WOW that my palate and my stomach were receiving. Not only that but the instructions were easy to follow and this was a true delight to make. Roommate and my old friend both gave it ten thumbs up.
She has an incredible style which narrows the ingredients to their core necessity. She has an understanding of all the elements of dessert production and truly, for me, is also a WOW.
Anyone out there who has a sweet tooth or just likes great desserts go out and BUY, not borrow from the Library; “Indulge.” I’m certain it will become your constant companion when you want to impress your lover, your guests or just your own secret urges. SATISFACTION GUARANTEED. She has recipes for everything; Chocolate Chip Cookies, Brulees, Caramels and Cheesecake just to name a few (I was going to do the Cheesecake but thought I would wait for this weekend).
Check her out. Not only does she give you her recipes that are used at French Laundry but she also gives you tips and pointers on how best to make them. Conditions. Equipment. Etc. Not for the faint hearted dessert fan to be certain.
I couldn’t find whom this is attributed to but it is the most fitting for this post; “Money may talk, but chocolate sings.”
Are you dreaming big and inspired?
A la prochaine
SDM
Rarely if ever do I term a real actual person the Wow Professor. But in this case I think that it must be realized that Thomas Keller is at least partially responsible for the meteoric rise of one, Grant Atchez, of Alinea fame and also for bringing Claire Clark to the French Laundry. If you want to know the official story on Claire Clark go to http://www.frenchlaundry.com/ and look at their staff.
How does one begin to tell you about the absolute beauty of “Indulge.”? Perhaps by saying that I read it from cover to cover, made copious notes and though I don’t really have a sweet tooth have already made one of her recipes and think that it is to die for.
I’m not ashamed at all to admit that I have taken four of her recipes and plan on tweaking them. I tried her recipe for Chocolate Fudge Brownies and nearly melted from the awesome WOW that my palate and my stomach were receiving. Not only that but the instructions were easy to follow and this was a true delight to make. Roommate and my old friend both gave it ten thumbs up.
She has an incredible style which narrows the ingredients to their core necessity. She has an understanding of all the elements of dessert production and truly, for me, is also a WOW.
Anyone out there who has a sweet tooth or just likes great desserts go out and BUY, not borrow from the Library; “Indulge.” I’m certain it will become your constant companion when you want to impress your lover, your guests or just your own secret urges. SATISFACTION GUARANTEED. She has recipes for everything; Chocolate Chip Cookies, Brulees, Caramels and Cheesecake just to name a few (I was going to do the Cheesecake but thought I would wait for this weekend).
Check her out. Not only does she give you her recipes that are used at French Laundry but she also gives you tips and pointers on how best to make them. Conditions. Equipment. Etc. Not for the faint hearted dessert fan to be certain.
I couldn’t find whom this is attributed to but it is the most fitting for this post; “Money may talk, but chocolate sings.”
Are you dreaming big and inspired?
A la prochaine
SDM
Study, Study, Study (file under Great Weekend to Study)
As I am writing this flurry of posts I am struck by all the books that I read this weekend. Each of which inspired me in a different and important way. I finished “A Return to Cooking” which I have to tell you is a brilliant book whether you are in the industry or not. It touches you on multiple levels and shows what true creativity can come together to produce.
I also cruised through a book called “Culinary Artistry” by Andrew Dorenburg and Karen Page. This book was absolutely amazing and oh the quotes that I pulled from it.
One of my favorites is from Alice Waters; “Being a good cook has to do with having a point of view.” How true is that? I know what my point of view is. I just have yet to figure out how to bring it to fruition.
Culinary Artistry was my starting point for my ideal food pairings and really aided me in so many ways. I do think that anyone who is serious about the culinary world should read this book. It touches on ingredients, techniques, menu development and so much more.
One feature of the book that I really enjoyed was that the writers asked a lot of big name Chefs a question about a Desert Island. Basically the question was; “If you could bring only 10 ingredients with you to a Desert Island what would they be?” Then as a follow up they asked; “And if you were limited to 3 cooking methods what would they be.”
As it stands here is my answer;
1. Garlic
2. Onions
3. Truffle
4. Rabbits (One Male and One Female)
5. Chicken and a Hen
6. Cows
7. Goats
8. Herbs to plant
9. Olive Oil
10. Grapes
1. Grilling
2. Sautéing
3. Braising
I am quite certain that answer will change as time goes on. But as it stands that would be my answer. By the way, for the proteins I chose those ones because they can mate. It would keep me in food forever and as for the grapes… Where does wine come from?
I also read a thoroughly disappointing book and I can’t quite say why. Perhaps because it seemed so obvious to me. It was called; “Working the Plate” and was written by Christopher Styler. Ironic name huh? At any rate I am guessing that due to my experiences at Reservation this book was not really all that helpful.
I read two books on Sauces which I will bring up in another post. One extremely informative and the other written for what I can only call Novices. Which is funny, because I still consider myself a “Veteran Novice.”
I also read “Indulge” by Claire Clark. The next post has to do with that.
So as you can see, I am using as much of time as possible to advance where I want to be. I’m excited to learn new things. If I can’t learn something everyday than I have wasted my day. Do you feel the same?
Anyway, next post is on its way.
Anton Chekhov once wrote; “Knowledge is of no value unless you put it into practice.”
Are you dreaming big and inspired?
A la prochaine
SDM
I also cruised through a book called “Culinary Artistry” by Andrew Dorenburg and Karen Page. This book was absolutely amazing and oh the quotes that I pulled from it.
One of my favorites is from Alice Waters; “Being a good cook has to do with having a point of view.” How true is that? I know what my point of view is. I just have yet to figure out how to bring it to fruition.
Culinary Artistry was my starting point for my ideal food pairings and really aided me in so many ways. I do think that anyone who is serious about the culinary world should read this book. It touches on ingredients, techniques, menu development and so much more.
One feature of the book that I really enjoyed was that the writers asked a lot of big name Chefs a question about a Desert Island. Basically the question was; “If you could bring only 10 ingredients with you to a Desert Island what would they be?” Then as a follow up they asked; “And if you were limited to 3 cooking methods what would they be.”
As it stands here is my answer;
1. Garlic
2. Onions
3. Truffle
4. Rabbits (One Male and One Female)
5. Chicken and a Hen
6. Cows
7. Goats
8. Herbs to plant
9. Olive Oil
10. Grapes
1. Grilling
2. Sautéing
3. Braising
I am quite certain that answer will change as time goes on. But as it stands that would be my answer. By the way, for the proteins I chose those ones because they can mate. It would keep me in food forever and as for the grapes… Where does wine come from?
I also read a thoroughly disappointing book and I can’t quite say why. Perhaps because it seemed so obvious to me. It was called; “Working the Plate” and was written by Christopher Styler. Ironic name huh? At any rate I am guessing that due to my experiences at Reservation this book was not really all that helpful.
I read two books on Sauces which I will bring up in another post. One extremely informative and the other written for what I can only call Novices. Which is funny, because I still consider myself a “Veteran Novice.”
I also read “Indulge” by Claire Clark. The next post has to do with that.
So as you can see, I am using as much of time as possible to advance where I want to be. I’m excited to learn new things. If I can’t learn something everyday than I have wasted my day. Do you feel the same?
Anyway, next post is on its way.
Anton Chekhov once wrote; “Knowledge is of no value unless you put it into practice.”
Are you dreaming big and inspired?
A la prochaine
SDM
Ripert, I Keep Coming Back To Ripert (file under Inspiration)
Chef Ripert seems to be everywhere these days. He’s got a new book out (which I wrote about here http://newbieintheweeds.blogspot.com/2009/01/eric-ripert-and-on-line-file-under.html). Not only that but because I loved it so much I picked up Ruhlman and his book entitled; “A Return to Cooking.” I started blogging about it in an earlier post not long ago.
I feel that through Chef Ripert I am able to see the varying degrees of Chef. Not to mention a varying degree in integrity, character and honesty. He is definitely someone I would love to be in close proximity to as I feel that just being around him would be like reading Larousse ten times over. He also has me wondering if now IS the time for me to go to New York. This statement requires a lot of honesty on my part to disseminate. I am nowhere near the level that his cooks are. I’m sure even his dishwasher has a thing or two on me. But what I have learned is that people like me are not a dime a dozen. That my passion, character, drive, honesty and spirit make me a valuable commodity. This is not nearly the same thing as saying I am a great chef or even a good cook. Merely that there are other variables that one looks at when making moves in their lives.
One of the things that is standing out in my mind is when he wrote; “A good cook likes a challenge. A good cook chooses the most difficult road.” Time and again I have seen this both to be true and untrue. But it starts me thinking that perhaps this is what I need to do. Go to New York. Get in with the foodie crowd. Work my ass off in the pursuit of what I truly want. Which is to be the best cook I possibly can be. And believe me when I say that I believe that is going to be pretty DAMNED good.
I have ordered all of the books that Ripert has been a part of from the library. I look forward to gaining more insight into the man and the Chef that has me asking a lot of questions right now.
Chef Ripert says; “Seasoning is fundamental to cooking. It’s hard to teach seasoning, but with patience, it can be done.” I believe this truly. And I have seen just how true it is.
Are you dreaming big and inspired?
A la prochaine
SDM
I feel that through Chef Ripert I am able to see the varying degrees of Chef. Not to mention a varying degree in integrity, character and honesty. He is definitely someone I would love to be in close proximity to as I feel that just being around him would be like reading Larousse ten times over. He also has me wondering if now IS the time for me to go to New York. This statement requires a lot of honesty on my part to disseminate. I am nowhere near the level that his cooks are. I’m sure even his dishwasher has a thing or two on me. But what I have learned is that people like me are not a dime a dozen. That my passion, character, drive, honesty and spirit make me a valuable commodity. This is not nearly the same thing as saying I am a great chef or even a good cook. Merely that there are other variables that one looks at when making moves in their lives.
One of the things that is standing out in my mind is when he wrote; “A good cook likes a challenge. A good cook chooses the most difficult road.” Time and again I have seen this both to be true and untrue. But it starts me thinking that perhaps this is what I need to do. Go to New York. Get in with the foodie crowd. Work my ass off in the pursuit of what I truly want. Which is to be the best cook I possibly can be. And believe me when I say that I believe that is going to be pretty DAMNED good.
I have ordered all of the books that Ripert has been a part of from the library. I look forward to gaining more insight into the man and the Chef that has me asking a lot of questions right now.
Chef Ripert says; “Seasoning is fundamental to cooking. It’s hard to teach seasoning, but with patience, it can be done.” I believe this truly. And I have seen just how true it is.
Are you dreaming big and inspired?
A la prochaine
SDM
Food Pairings (file under Productivity!)
So I spent the vast majority of this weekend assembling a forty page list of ideal food pairings. It was a grueling, seemingly endless, but joyful experience which came out of a request from a friend for a little help in the kitchen. L, is a new mother, a dutiful wife, but as she pointed out, not the best in the kitchen. As such, I had been delaying my time to do this, predominantly because it is pretty mind numbing. But it is done I am very proud to say and I think that L will find it very helpful.
To illustrate what I mean. Take Turnips as an example. First I would mention the season in which it is ideal. I would then write out all of the ideal pairings.
Apples Lemon Boil
Bacon Lemon Thyme Fry
Butter Maple Syrup Puree
Carrots Mustard Sauté
Cheese Onions Simmer
Chives Paprika Steam
Cider Potatoes
Cinnamon Salt
Cream Sherry
Animal Fat Tarragon
Garlic Thyme
I would then also identify the various methods of cooking preparation that could be used. As you can see above. If any of you are interested in the list let me know and I will be happy to email it to you.
Brillat – Savarin once said; "The discovery of a new dish confers more happiness on humanity, than the discovery of a new star."
Are you dreaming big and inspired? Shooting for your new dish? In whatever way that pleases you? WHY NOT?
A la prochaine
SDM
To illustrate what I mean. Take Turnips as an example. First I would mention the season in which it is ideal. I would then write out all of the ideal pairings.
Apples Lemon Boil
Bacon Lemon Thyme Fry
Butter Maple Syrup Puree
Carrots Mustard Sauté
Cheese Onions Simmer
Chives Paprika Steam
Cider Potatoes
Cinnamon Salt
Cream Sherry
Animal Fat Tarragon
Garlic Thyme
I would then also identify the various methods of cooking preparation that could be used. As you can see above. If any of you are interested in the list let me know and I will be happy to email it to you.
Brillat – Savarin once said; "The discovery of a new dish confers more happiness on humanity, than the discovery of a new star."
Are you dreaming big and inspired? Shooting for your new dish? In whatever way that pleases you? WHY NOT?
A la prochaine
SDM
Breakfast Week 1 (file under It’s a Start)
Well my loyal friends. Week one has come and gone. Day one nothing. Day two nothing. Day three we did one breakfast. Day four we did three breakfasts and Day five we did eleven. And all I can say is that it is a start. I have done a couple of Breakfast Sandwiches, a few Eggs Benedict, a couple two eggs, and a few three eggs.
In the first week I learned how much fun it is to wake up at four thirty in the morning. But I found that I quickly got used to it. In fact this morning I woke up before my alarm went off which says to me that my body clock is both still ticking and accurate.
As I said when I mentioned breakfast in the first place. Until it is promoted and people really know about it there is virtually no way it can get off the ground. But I know in my heart of hearts that it is going to work.
The feedback we have gotten in the first week is great. My first Hollandaise in a while was less than stellar due to the fact that the first one I made was a few hours old so I did one on the fly but neglected to add enough acid. As such it wanted to break and was on the verge of breaking on the plate but fortunately it stayed put. I have since then made sure that my Hollandaise is solid and will last all through service.
Other than that everyone has liked Breakfast so far and I know it is going to fly.
Steven Wright once said; “I was at this restaurant. The sign said "Breakfast Anytime." So I ordered French Toast in the Renaissance.”
Are you dreaming big and inspired?
A la prochaine
SDM
In the first week I learned how much fun it is to wake up at four thirty in the morning. But I found that I quickly got used to it. In fact this morning I woke up before my alarm went off which says to me that my body clock is both still ticking and accurate.
As I said when I mentioned breakfast in the first place. Until it is promoted and people really know about it there is virtually no way it can get off the ground. But I know in my heart of hearts that it is going to work.
The feedback we have gotten in the first week is great. My first Hollandaise in a while was less than stellar due to the fact that the first one I made was a few hours old so I did one on the fly but neglected to add enough acid. As such it wanted to break and was on the verge of breaking on the plate but fortunately it stayed put. I have since then made sure that my Hollandaise is solid and will last all through service.
Other than that everyone has liked Breakfast so far and I know it is going to fly.
Steven Wright once said; “I was at this restaurant. The sign said "Breakfast Anytime." So I ordered French Toast in the Renaissance.”
Are you dreaming big and inspired?
A la prochaine
SDM
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