Please go to http://www.savemiguel.com and check out this very interesting story. It is about the use of cork versus screw tops. I have heard arguments for both but this one is a funny and compelling story for the use of cork instead of screw tops.
Just an interesting note.
Are you dreaming big and inspired?
A la prochaine
SDM
Saturday, March 14, 2009
The Chopping Block (file under clearly American)
The Enfant Terrible. The Icon. The multi starred Michelin Chef who gave it all back. The dreamer. The tactician. The Cook. The man. I’m speaking of course of Marco Pierre White.
This week a new show premiered on NBC called “The Chopping Block,” with Marco Pierre White at the helm. I have to tell you I was hoping for more of Chef White. The premise is quite simple, teams of two, one front of the house and one back of the house, are integrated into bigger teams and given their own restaurant to run. In the show opener they are given their spaces which are nothing but shells which they have to clean up and get ready for service the next day. While at the same time preparing a dish for Chef White to determine who was going to be Head Chef the next night for service.
While I like the concept of the show, despite the gastronomic explosion and appetite for all things Chef around the world, I think that ultimately it is going to fail. But maybe I am wrong. Which is too bad. When Chef White speaks I listen intently. While at the same time I think that the people there do not necessarily for a whole myriad of reasons.
Ultimately the winner is going to get two hundred and fifty thousand dollars to open their own restaurant. Having watched the first episode I can tell you that if it was anyone other than Chef White who was the key to the show I would not watch. It is on the short side of boring, save for when he is on the screen.
I’ve given it a chance. I might still record it so that I can fast forward through it to the parts which he is on the screen. Other than that I feel as if the Chopping Block is probably going to find its way to the cutting room floor. Which is unfortunate because more Americans should know about this great Chef.
Marco Pierre White once said; " Looking back, I realize that it was my love of nature which gave me the understanding of natural ingredients. Mother Nature [sic] is the true artist, and the chef is merely the technician. "
Are you dreaming big and inspired?
A la prochaine
SDM
This week a new show premiered on NBC called “The Chopping Block,” with Marco Pierre White at the helm. I have to tell you I was hoping for more of Chef White. The premise is quite simple, teams of two, one front of the house and one back of the house, are integrated into bigger teams and given their own restaurant to run. In the show opener they are given their spaces which are nothing but shells which they have to clean up and get ready for service the next day. While at the same time preparing a dish for Chef White to determine who was going to be Head Chef the next night for service.
While I like the concept of the show, despite the gastronomic explosion and appetite for all things Chef around the world, I think that ultimately it is going to fail. But maybe I am wrong. Which is too bad. When Chef White speaks I listen intently. While at the same time I think that the people there do not necessarily for a whole myriad of reasons.
Ultimately the winner is going to get two hundred and fifty thousand dollars to open their own restaurant. Having watched the first episode I can tell you that if it was anyone other than Chef White who was the key to the show I would not watch. It is on the short side of boring, save for when he is on the screen.
I’ve given it a chance. I might still record it so that I can fast forward through it to the parts which he is on the screen. Other than that I feel as if the Chopping Block is probably going to find its way to the cutting room floor. Which is unfortunate because more Americans should know about this great Chef.
Marco Pierre White once said; " Looking back, I realize that it was my love of nature which gave me the understanding of natural ingredients. Mother Nature [sic] is the true artist, and the chef is merely the technician. "
Are you dreaming big and inspired?
A la prochaine
SDM
On the fly (file under sometimes it’s gotta be quick)
Many times in a kitchen for a myriad of reasons you will hear the term; “On the fly.” As example; “I need a calamari on the fly for table number X.” The reasons for this are multiple and can include someone forgot the order, the order was not up to standard or the dish is to replace something the customer doesn’t like. Sometimes you will also hear that something needs to be prepped on the fly, such as was the case this past week, when I started to butcher a striploin on the fly because I watched Chef go through an entire striploin in a matter of minutes.
I ran up to the protein fridge and pulled out the strip. Took it out of the plastic encasing and started cleaning it down. I had only been shown how to do it a couple of times but found that my brain just started doing what it needed to do. It probably took me a little bit longer than it should have and only when I had already started did Chef tell me that he had one ready. But he told me to keep going anyway. So it took me about five minutes to clean it down.
I wrapped it up and then returned it to the protein fridge. The next day I asked Chef how I did and he told me that I did a really good job. The only thing I forgot was to face it perfectly but other than that he said I did a good job.
Lucretius once wrote; “We are each of us angels with only one wing, and we can only fly by embracing one another.”
Are you dreaming big and inspired?
A la prochaine
SDM
I ran up to the protein fridge and pulled out the strip. Took it out of the plastic encasing and started cleaning it down. I had only been shown how to do it a couple of times but found that my brain just started doing what it needed to do. It probably took me a little bit longer than it should have and only when I had already started did Chef tell me that he had one ready. But he told me to keep going anyway. So it took me about five minutes to clean it down.
I wrapped it up and then returned it to the protein fridge. The next day I asked Chef how I did and he told me that I did a really good job. The only thing I forgot was to face it perfectly but other than that he said I did a good job.
Lucretius once wrote; “We are each of us angels with only one wing, and we can only fly by embracing one another.”
Are you dreaming big and inspired?
A la prochaine
SDM
Humble Pie (file under Realizations)
Yesterday I had a meeting with the Director of Operations and Executive Chef of Reservation. When I left my current job I put my Ipod on and started walking toward Reservation. Like the universe was trying to tell me something the soundtrack of my walk could not have been more perfect. First, “Good Day,” followed by “A Change is Gonna to Come,” and then finally “Daydreamer.” As I walked, as I usually do, with a purposeful walk, I stopped at the park by Reservation and thought for a minute. Less about what I was going to say and much more about what they would.
It was hard for me to leave Reservation. As I have mentioned on this blog before it was not a decision that I made lightly. Going back to speak with them also was not a decision I made lightly. It required me to acknowledge that I had made a mistake. And a big one at that. A heaping helping of honest humble pie. Which in this case I was only to happy to eat. I feel that both the DOP and Executive Chef knew this when I was leaving. In fact, I recalled yesterday, as I have many days since I left, that the DOP had said to me that; “You can never come back.” This thought kept playing in my mind. Because I felt it had less to do with me as a person and instead represented a philosophical direction of thought.
As I approached I realized just how weird it was to enter the building from the front door. There were many happy faces to see me Sous Chef A, Chef B and even Chef J all seemed truly happy to see me. Beyond the fact that it had been a few months since I had seen them it felt as if they knew before I said anything that I wanted to come back and that I had realized the mistake that I had made.
Everyone seemed really happy that I was there. I made sure to quickly go over to my guy L and give him a big hug. A massive smile perched on his face in that telling way that always makes you feel good. I certainly did.
My plan had been, according to the syntax of my mind, to speak with the DOP first and get his permission to ask Executive Chef for my job back. When I got there he told me that he was indisposed for a few minutes so I went and spoke with Sous Chef A and Chef B for a minute or two over a smoke and then went to speak with Executive Chef.
Butterflies do not even begin to cover it. When I approached the office door he was on the phone and looked up and a smile came over his face and he lifted the tell tale hold on a minute finger. He got off the phone and I extended my hand which was graciously received. I asked if he had a few minutes to speak. Naturally he did despite being up to his ass in paperwork.
I started by acknowledging that I had made a mistake and further that I thought that both he and the DOP had known this. That care of my experiences of the last four months I became aware of my mistake. He asked where I was and what I was doing and then had to take a phone call from a friend that he had not seen since 2007.
As I sat there while he was on the phone I realized just how much I missed everyone there. The camaraderie that had developed there. The lessons I had learned. And those left to learn. He spoke for a few minutes and then got off the phone and looked at me ready to continue to our conversation.
I told him what I was doing. How I handled the daily soups and specials as a means of trying to teach myself where I was currently working. I told him about the covers I was responsible for every day, etc. It was less pleading my case (as I had at first expected I would do) and more a way of acknowledging how I had become a better cook as a result of this experience not to mention a better person. Someone worthy of being, once again, part of the brigade.
In the past month I have realized that I submitted myself about 90 percent when I was first at Reservation. I had let go of just enough of myself to cause the internal dialogue that caused me to leave. As a result of my inability to see or understand exactly how much I was learning and a growing frustration with perceived “injustice” (for lack of a better word) I had to go. I explained this to Executive Chef and moreover that I was willing to submit myself 100 percent to the process this time around. To be a better cook, a better student and a better person as a result.
I explained that it was (as I’ve said here) my desire to go down to NYC once I have a solid foundation from which to grow and expand my skill set. I explained that I felt I was at least a year to a year and a half away from being able to do that. That where I was currently was merely slinging food and would in no way help me get to where I want to go. Implication and outwardly stating that Reservation was, to my view, one of the only avenues I have in Toronto to get the education that I want and need to fulfill my life legacy and dreams.
He listened intently. Gracefully. Graciously. With the wisdom of a teacher who has accepted the fault of his student. Truth be told I was a little shocked by the way I was received. It made me feel good.
He looked at me after a good back and forth of about fifteen minutes and said that he had to think about it. That he wanted me to come back when he would have a list of things for us to discuss before he could make his decision. I said I understood and placed myself firmly in his hands. That meeting is set for Tuesday. Somewhere inside I think it is dripping with irony that I am returning to meet with him after work on St. Patrick’s Day.
Shortly after he and I spoke the DOP and I meet up in the garbage area where I was having a smoke with Chef B and Sous Chef A. After our cigarettes he motioned for us to go to the dining room. My conversation with him went closely to the one with Executive Chef. He also told me that there are things that go on in the kitchen that are not readily apparent sometimes. That the absence of certain things may not in fact me an absence at all. Moreover that sometimes, in the building of a brigade, the team member may not be aware of what is happening but it does not mean that something is not happening. Such as learning or aiding in the formation of a good brigade member. I agreed and listened intently.
He told me that in his experience he does not take people back. That he believes in building loyalty and a team that functions at a high level. I expressed my belief that I could sit there and blow smoke up his ass but instead wanted to approach this from a fresh perspective and honestly. That I acknowledged my mistake and that I only realized how much I learned there after I left. Again we spoke about my NYC plans and that I felt the only way I could get there in the city of Toronto is by submitting myself fully to the regiment designed for me at Reservation. He said that he and Executive Chef would speak about it last night but that ultimately it was Executive Chefs decision.
I could not gage whether or not the DOP was against my coming back. Whereas I believe that Chef J, Chef B and Sous Chef A would all like to see me back. In fact, Sous Chef A told me that on Tuesday when I come back I should bring my knives and my Chef clothes and just get changed and start helping when I get there. Jump on Sauce with him and just start helping. Even if, after our meeting, Executive Chef told me that this could not happen, that I should jump back on Sauce with him and help. As such, what do you think I plan on doing on Tuesday?
All in all it was a great meeting. All in all I came to realize more completely why I respected both Executive Chef and the DOP. And why I missed the restaurant. So I hope that in the coming days I can answer the questions and concerns of Executive Chef so I can once again jump in, full hat, to resume anew, my destiny.
Henry Miller once wrote; “Every man has his own destiny: the only imperative is to follow it, to accept it, no matter where it leads him.”
Are you dreaming big and inspired?
A la prochaine
SDM
It was hard for me to leave Reservation. As I have mentioned on this blog before it was not a decision that I made lightly. Going back to speak with them also was not a decision I made lightly. It required me to acknowledge that I had made a mistake. And a big one at that. A heaping helping of honest humble pie. Which in this case I was only to happy to eat. I feel that both the DOP and Executive Chef knew this when I was leaving. In fact, I recalled yesterday, as I have many days since I left, that the DOP had said to me that; “You can never come back.” This thought kept playing in my mind. Because I felt it had less to do with me as a person and instead represented a philosophical direction of thought.
As I approached I realized just how weird it was to enter the building from the front door. There were many happy faces to see me Sous Chef A, Chef B and even Chef J all seemed truly happy to see me. Beyond the fact that it had been a few months since I had seen them it felt as if they knew before I said anything that I wanted to come back and that I had realized the mistake that I had made.
Everyone seemed really happy that I was there. I made sure to quickly go over to my guy L and give him a big hug. A massive smile perched on his face in that telling way that always makes you feel good. I certainly did.
My plan had been, according to the syntax of my mind, to speak with the DOP first and get his permission to ask Executive Chef for my job back. When I got there he told me that he was indisposed for a few minutes so I went and spoke with Sous Chef A and Chef B for a minute or two over a smoke and then went to speak with Executive Chef.
Butterflies do not even begin to cover it. When I approached the office door he was on the phone and looked up and a smile came over his face and he lifted the tell tale hold on a minute finger. He got off the phone and I extended my hand which was graciously received. I asked if he had a few minutes to speak. Naturally he did despite being up to his ass in paperwork.
I started by acknowledging that I had made a mistake and further that I thought that both he and the DOP had known this. That care of my experiences of the last four months I became aware of my mistake. He asked where I was and what I was doing and then had to take a phone call from a friend that he had not seen since 2007.
As I sat there while he was on the phone I realized just how much I missed everyone there. The camaraderie that had developed there. The lessons I had learned. And those left to learn. He spoke for a few minutes and then got off the phone and looked at me ready to continue to our conversation.
I told him what I was doing. How I handled the daily soups and specials as a means of trying to teach myself where I was currently working. I told him about the covers I was responsible for every day, etc. It was less pleading my case (as I had at first expected I would do) and more a way of acknowledging how I had become a better cook as a result of this experience not to mention a better person. Someone worthy of being, once again, part of the brigade.
In the past month I have realized that I submitted myself about 90 percent when I was first at Reservation. I had let go of just enough of myself to cause the internal dialogue that caused me to leave. As a result of my inability to see or understand exactly how much I was learning and a growing frustration with perceived “injustice” (for lack of a better word) I had to go. I explained this to Executive Chef and moreover that I was willing to submit myself 100 percent to the process this time around. To be a better cook, a better student and a better person as a result.
I explained that it was (as I’ve said here) my desire to go down to NYC once I have a solid foundation from which to grow and expand my skill set. I explained that I felt I was at least a year to a year and a half away from being able to do that. That where I was currently was merely slinging food and would in no way help me get to where I want to go. Implication and outwardly stating that Reservation was, to my view, one of the only avenues I have in Toronto to get the education that I want and need to fulfill my life legacy and dreams.
He listened intently. Gracefully. Graciously. With the wisdom of a teacher who has accepted the fault of his student. Truth be told I was a little shocked by the way I was received. It made me feel good.
He looked at me after a good back and forth of about fifteen minutes and said that he had to think about it. That he wanted me to come back when he would have a list of things for us to discuss before he could make his decision. I said I understood and placed myself firmly in his hands. That meeting is set for Tuesday. Somewhere inside I think it is dripping with irony that I am returning to meet with him after work on St. Patrick’s Day.
Shortly after he and I spoke the DOP and I meet up in the garbage area where I was having a smoke with Chef B and Sous Chef A. After our cigarettes he motioned for us to go to the dining room. My conversation with him went closely to the one with Executive Chef. He also told me that there are things that go on in the kitchen that are not readily apparent sometimes. That the absence of certain things may not in fact me an absence at all. Moreover that sometimes, in the building of a brigade, the team member may not be aware of what is happening but it does not mean that something is not happening. Such as learning or aiding in the formation of a good brigade member. I agreed and listened intently.
He told me that in his experience he does not take people back. That he believes in building loyalty and a team that functions at a high level. I expressed my belief that I could sit there and blow smoke up his ass but instead wanted to approach this from a fresh perspective and honestly. That I acknowledged my mistake and that I only realized how much I learned there after I left. Again we spoke about my NYC plans and that I felt the only way I could get there in the city of Toronto is by submitting myself fully to the regiment designed for me at Reservation. He said that he and Executive Chef would speak about it last night but that ultimately it was Executive Chefs decision.
I could not gage whether or not the DOP was against my coming back. Whereas I believe that Chef J, Chef B and Sous Chef A would all like to see me back. In fact, Sous Chef A told me that on Tuesday when I come back I should bring my knives and my Chef clothes and just get changed and start helping when I get there. Jump on Sauce with him and just start helping. Even if, after our meeting, Executive Chef told me that this could not happen, that I should jump back on Sauce with him and help. As such, what do you think I plan on doing on Tuesday?
All in all it was a great meeting. All in all I came to realize more completely why I respected both Executive Chef and the DOP. And why I missed the restaurant. So I hope that in the coming days I can answer the questions and concerns of Executive Chef so I can once again jump in, full hat, to resume anew, my destiny.
Henry Miller once wrote; “Every man has his own destiny: the only imperative is to follow it, to accept it, no matter where it leads him.”
Are you dreaming big and inspired?
A la prochaine
SDM
Wednesday, March 11, 2009
Applying (file under Double Entendre)
I have been applying like a mad man at some of the best restaurants in the city trying to find meaningful work with an opportunity to learn and grow. It is an exciting process but also a nervous one (which I touched on in a previous post). So far I have applied at no less than twelve and I would be honoured to work at any one of them.
I have also arranged to meet with the Dapper DOP at Reservation of Friday afternoon. Exciting times.
Nikki Giovanni once said; “I really don't think life is about the I-could-have-beens. Life is only about the I-tried-to-do. I don't mind the failure but I can't imagine that I'd forgive myself if I didn't try.”
Are you dreaming big and inspired?
A la prochaine
SDM
I have also arranged to meet with the Dapper DOP at Reservation of Friday afternoon. Exciting times.
Nikki Giovanni once said; “I really don't think life is about the I-could-have-beens. Life is only about the I-tried-to-do. I don't mind the failure but I can't imagine that I'd forgive myself if I didn't try.”
Are you dreaming big and inspired?
A la prochaine
SDM
The Fat Duck (file under Worst Nightmare)
As many of you will recall I am a huge fan of molecular gastronomers the world over. I came to know of molecular gastronomy first through Heston Blumenthal which then inevitably led to both Ferran Adria and Grant Achatz.
Well, long story short, The Fat Duck which is widely considered the second best restaurant in the world (behind Adria’s El Bulli) has been forced to close because of some mysterious illness that has been affecting people that ate there between last week and the beginning of the year.
When I first heard about this story I was surprised. Surprised because in order to do what Chefs like Blumenthal and Adria do there has to be a precise attention to the highest quality of ingredients as well as rigorous testing. In Blumenthal’s case I know that he tests ingredients at every step of their preparation. As such I immediately thought that it had to be resultant from some other factor.
The jury is still out and there are many tests ongoing to figure out the mystery culprit. But I do hope, earnestly, that everything turns around soon and that the world is no longer deprived of Chef Blumenthal’s wonderful creations at The Fat Duck. Ironically I just found out that as of an hour ago The Fat Duck is set to reopen.
For more information check out;
http://www.guardian.co.uk/lifeandstyle/wordofmouth/2009/mar/11/fat-duck-reopen
http://www.emaxhealth.com/2/75/29710/hpa-investigates-fat-duck-restaurant.html
Blumenthal is once quote as saying; “I have this desire to keep improving, so I find fault.”
I’m glad that the Fat Duck will once again be playing with its food. Congratulations Heston.
Are you dreaming big and inspired?
A la prochaine
SDM
Well, long story short, The Fat Duck which is widely considered the second best restaurant in the world (behind Adria’s El Bulli) has been forced to close because of some mysterious illness that has been affecting people that ate there between last week and the beginning of the year.
When I first heard about this story I was surprised. Surprised because in order to do what Chefs like Blumenthal and Adria do there has to be a precise attention to the highest quality of ingredients as well as rigorous testing. In Blumenthal’s case I know that he tests ingredients at every step of their preparation. As such I immediately thought that it had to be resultant from some other factor.
The jury is still out and there are many tests ongoing to figure out the mystery culprit. But I do hope, earnestly, that everything turns around soon and that the world is no longer deprived of Chef Blumenthal’s wonderful creations at The Fat Duck. Ironically I just found out that as of an hour ago The Fat Duck is set to reopen.
For more information check out;
http://www.guardian.co.uk/lifeandstyle/wordofmouth/2009/mar/11/fat-duck-reopen
http://www.emaxhealth.com/2/75/29710/hpa-investigates-fat-duck-restaurant.html
Blumenthal is once quote as saying; “I have this desire to keep improving, so I find fault.”
I’m glad that the Fat Duck will once again be playing with its food. Congratulations Heston.
Are you dreaming big and inspired?
A la prochaine
SDM
Meeting a Master Chef (file under Cool)
This afternoon I met with a Master Chef in the hopes that he would see in me my motivation to be the best and hopefully to become part of his brigade. I don’t usually get nervous going out to meet with people but for some reason I had butterflies as I approached the building and even more so as I walked through the door.
Last night I spoke with both my brother and my old business partner to try and ascertain exactly what I was going to say. Ultimately, I decided, as did they, that I should just be myself.
Walking in Chef has just put down some fish and I put my hand out to shake his. He explained that he had just touched the fish to which I responded that I was a cook and I really didn’t care. Instead I shook his wrist.
We had a brief conversation about who I am and how much I would like to work for him. He explained that his brigade is only three people. One cold and two hot. He asked if I know my temperatures, etc, to which I responded that I did. But, in the spirit of honesty told him that I have only been at the culinary game for about a year and a half and that I obviously have much left to learn and grow. I think he liked my honesty.
I expressed that I am a quick study and that if I am shown something once I will pick it up. If it is something extremely complex it may take me a few times but I will get there. Again I think he liked that too.
I expressed the things I had done and what brought me to him. What I was hoping to achieve and how I believed working for him would help.
All in all I think it was a good meeting. It was brief and to the point which did not really enable me to sell myself per se. But I think that most people can pick up on the fact that I am motivated and a hard worker and ultimately in a kitchen, that is all that matters. Everything else falls from those two things.
I also told him that when I am not working I am studying everything culinary under the sun.
On a personal level I could see the fire in his eyes. The same fire I believe is in the eyes of all Chefs that are after personal excellence. The key term being personal excellence. I could tell in our brief time together that I would love to work for him. My hope is that he will give me the opportunity. Being a small shop I think he might just be willing to take a chance.
The restaurant itself serves wonderful food (based on what I gleaned from studying their menu). Looks to seat between forty and fifty people. Is relaxed and clam. All things that I need to be more and more.
So lets cross our respective fingers and hope that he was able to see in me what I know is there.
How about you? Did you do something today that scared you? Are you dreaming big and inspired and taking steps to make those dreams a reality?
Eleanor Roosevelt once wrote; "You gain strength, courage and confidence by every experience in which you really stop to look fear in the face. You are able to say to yourself, 'I have lived through this horror. I can take the next thing that comes along.'
You must do the thing you think you cannot do. "
A la prochaine
SDM
Last night I spoke with both my brother and my old business partner to try and ascertain exactly what I was going to say. Ultimately, I decided, as did they, that I should just be myself.
Walking in Chef has just put down some fish and I put my hand out to shake his. He explained that he had just touched the fish to which I responded that I was a cook and I really didn’t care. Instead I shook his wrist.
We had a brief conversation about who I am and how much I would like to work for him. He explained that his brigade is only three people. One cold and two hot. He asked if I know my temperatures, etc, to which I responded that I did. But, in the spirit of honesty told him that I have only been at the culinary game for about a year and a half and that I obviously have much left to learn and grow. I think he liked my honesty.
I expressed that I am a quick study and that if I am shown something once I will pick it up. If it is something extremely complex it may take me a few times but I will get there. Again I think he liked that too.
I expressed the things I had done and what brought me to him. What I was hoping to achieve and how I believed working for him would help.
All in all I think it was a good meeting. It was brief and to the point which did not really enable me to sell myself per se. But I think that most people can pick up on the fact that I am motivated and a hard worker and ultimately in a kitchen, that is all that matters. Everything else falls from those two things.
I also told him that when I am not working I am studying everything culinary under the sun.
On a personal level I could see the fire in his eyes. The same fire I believe is in the eyes of all Chefs that are after personal excellence. The key term being personal excellence. I could tell in our brief time together that I would love to work for him. My hope is that he will give me the opportunity. Being a small shop I think he might just be willing to take a chance.
The restaurant itself serves wonderful food (based on what I gleaned from studying their menu). Looks to seat between forty and fifty people. Is relaxed and clam. All things that I need to be more and more.
So lets cross our respective fingers and hope that he was able to see in me what I know is there.
How about you? Did you do something today that scared you? Are you dreaming big and inspired and taking steps to make those dreams a reality?
Eleanor Roosevelt once wrote; "You gain strength, courage and confidence by every experience in which you really stop to look fear in the face. You are able to say to yourself, 'I have lived through this horror. I can take the next thing that comes along.'
You must do the thing you think you cannot do. "
A la prochaine
SDM
Monday, March 9, 2009
Action speaks louder… (File under Words are not enough)
For the past few weeks I have been bemoaning the fact that certain things in my life are causing me to feel as if I am treading water. I don’t like this feeling. Not one bit. I am someone who takes action when things are not necessarily going the right way. I have battled with myself as to whether I should go down to NYC (for various reasons) or whether I should find somewhere here that I can grow and expand.
As I said in a previous entry a few weeks back. I feel it would be premature to go to NYC. However, I do believe that I have isolated a few places here that would be ideal for me and I am going after them.
Today I found one that I was really interested in. I toiled with myself (fear causing me to second guess myself) but finally I picked up the phone and dialed the ten numbers. It is an interesting restaurant with some great food and a Chef that I feel can help me grow and develop.
I am meeting with that Chef on Wednesday after work. I am nervous. Excited. And ready to take on more in my life. Not only that but I know that I am a worthy and great, hard working addition to any kitchen.
However, resultant from this I have now started doing the same thing that I have done with NYC. That being, isolating then ten or twelve places that I would like to work. AND, as the entry title says, words are not enough. ACTION must be taken. So I have crafted my letter. Reworked my resume. And I am putting myself out there to the universe.
Actions do speak louder than words. And I am taking action to ensure my continued growth, success and ability to do more than just treat water. It was not easy to formulate all this in my mind. But, you know what they say; nothing ventured, nothing gained.
I have four or five more posts that I want to work on but I also am working on our wedding invitation as well as putting together my first recipe book. I touched on that in my last post. I owe you another post on this subject but first need to get the whole book together.
As well, I have been in touch with an old friend from high school, L, who has asked me to form an anniversary menu for her and her husband. It is a challenge I accepted and will deliver to her (and you) shortly.
Henry David Thoreau once wrote; “Behave so the aroma of your actions may enhance the general sweetness of the atmosphere.”
Are you dreaming big and inspired?
A la prochaine
SDM
As I said in a previous entry a few weeks back. I feel it would be premature to go to NYC. However, I do believe that I have isolated a few places here that would be ideal for me and I am going after them.
Today I found one that I was really interested in. I toiled with myself (fear causing me to second guess myself) but finally I picked up the phone and dialed the ten numbers. It is an interesting restaurant with some great food and a Chef that I feel can help me grow and develop.
I am meeting with that Chef on Wednesday after work. I am nervous. Excited. And ready to take on more in my life. Not only that but I know that I am a worthy and great, hard working addition to any kitchen.
However, resultant from this I have now started doing the same thing that I have done with NYC. That being, isolating then ten or twelve places that I would like to work. AND, as the entry title says, words are not enough. ACTION must be taken. So I have crafted my letter. Reworked my resume. And I am putting myself out there to the universe.
Actions do speak louder than words. And I am taking action to ensure my continued growth, success and ability to do more than just treat water. It was not easy to formulate all this in my mind. But, you know what they say; nothing ventured, nothing gained.
I have four or five more posts that I want to work on but I also am working on our wedding invitation as well as putting together my first recipe book. I touched on that in my last post. I owe you another post on this subject but first need to get the whole book together.
As well, I have been in touch with an old friend from high school, L, who has asked me to form an anniversary menu for her and her husband. It is a challenge I accepted and will deliver to her (and you) shortly.
Henry David Thoreau once wrote; “Behave so the aroma of your actions may enhance the general sweetness of the atmosphere.”
Are you dreaming big and inspired?
A la prochaine
SDM
Around the World in 80 Plates (file under current research)
So for the past few months I have been studying at an alarming rate as much world cuisine as possible. Being a bookworm I take much of my inspiration from books but I also have the ability to learn first hand from an experienced cook or chef.
Some of the countries that I have been focusing on are; France, Spain, Italy (ah duh), but also Ireland, Scotland, Morocco, China, Thailand, Japan and many many more.
Interestingly I am beginning to see that there is a lot of crossover in dishes despite great distances between their places of origin and execution. I am finding that a spice, which is used heavily in Italy, may also be used heavily in say Thailand or Cambodia.
I am beginning to compile my recipe book and have started testing the recipes to see what they are like and how I can tweak them.
The name of this post is not an accident. I was remembering all of the great feasts that have happened through out history and I thought how awesome it would be to create a culinary week in which people got to sample world cuisine (at their own pace) from all around the world while at the same time learning the histories and practical application of ingredients.
Just another interesting thought. I’m sure foodies all over the place would pay for that. And as my old business partner and I always say; “It might have to be part of the five year plan.”
Alexandre Dumaine once wrote; “The French peasant cuisine is at the basis of the culinary art. By this I mean it is composed of honest elements that la grande cuisine only embellishes.”
Are you dreaming big and inspired?
A la prochaine
SDM
Some of the countries that I have been focusing on are; France, Spain, Italy (ah duh), but also Ireland, Scotland, Morocco, China, Thailand, Japan and many many more.
Interestingly I am beginning to see that there is a lot of crossover in dishes despite great distances between their places of origin and execution. I am finding that a spice, which is used heavily in Italy, may also be used heavily in say Thailand or Cambodia.
I am beginning to compile my recipe book and have started testing the recipes to see what they are like and how I can tweak them.
The name of this post is not an accident. I was remembering all of the great feasts that have happened through out history and I thought how awesome it would be to create a culinary week in which people got to sample world cuisine (at their own pace) from all around the world while at the same time learning the histories and practical application of ingredients.
Just another interesting thought. I’m sure foodies all over the place would pay for that. And as my old business partner and I always say; “It might have to be part of the five year plan.”
Alexandre Dumaine once wrote; “The French peasant cuisine is at the basis of the culinary art. By this I mean it is composed of honest elements that la grande cuisine only embellishes.”
Are you dreaming big and inspired?
A la prochaine
SDM
Breakfast no more (file under a good idea but…)
So the hammer has dropped on breakfast. And it is kind of funny because Friday was my busiest yet having served 11 people. So while I’m sad that I won’t be getting the hours I understand the realities of the business and understand that it had to be done. However, I do believe that in the future, like the phoenix, it will rise from the ashes to once again be served.
Randall Jarrell once wrote; “It is better to entertain an idea than to take it home to live with you for the rest of your life”
Are you dreaming big and inspired?
A la prochaine
SDM
Randall Jarrell once wrote; “It is better to entertain an idea than to take it home to live with you for the rest of your life”
Are you dreaming big and inspired?
A la prochaine
SDM
Sunday, March 8, 2009
Treading Water (file under Survival)
I’m sure you’ve all noticed that I have not been writing as much lately. There are two reasons for this. One is that I find myself barely treading water and keeping my head above it. The other is that while I have been studying like a mad man I am also trying to find a second job. This is taking up quite a bit of time. Moreover, I have the wedding invite that I am working on and trying to finalize the plans for the wedding.
So, treading water! Not a big fan, but at least it means that I am still in the game.
I am going to write a few posts today but for now I am going to work on the wedding invite.
Victor Hugo once wrote; “I met in the street a very poor young man who was in love. His hat was old, his coat worn, his cloak was out at the elbows, the water passed through his shoes, - and the stars through his soul.”
I think that just about covers it.
Are you dreaming big and inspired?
A la prochaine
SDM
So, treading water! Not a big fan, but at least it means that I am still in the game.
I am going to write a few posts today but for now I am going to work on the wedding invite.
Victor Hugo once wrote; “I met in the street a very poor young man who was in love. His hat was old, his coat worn, his cloak was out at the elbows, the water passed through his shoes, - and the stars through his soul.”
I think that just about covers it.
Are you dreaming big and inspired?
A la prochaine
SDM
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