Free (file under like the wind)

Aldous Huxley once wrote; “There is only one corner of the universe you can be certain of improving, and that's your own self.” I have often referred to myself as a work in progress. Naturally the core of who I am is the same today as it was many years ago. But, over time, with maturity and an inward looking desire to improve I am constantly searching. Ultimately, to improve myself, but hopefully, everyone that knows me too.

That search has by and large left me free to explore areas of myself that are uncomfortable. It has caused me to come to grips with parts of me that I don’t like but also those that I do.

I feel today that I am freer than I have ever been in my life. And let me tell you, it is so liberating.

I didn’t write yesterday because I have had lots going on. Yesterday’s specials that I came up with were;

Pizza; Grilled Eggplant, Green Olives, Andouille Sausage and Asiago Cheese

Pasta; Roasted Red Pepper Cream Risotto with Red Peppers and Mushrooms.

For tomorrow I came up with;

Pesto Chicken, Mushroom, Red Onion and Red Pepper Pizza

Bowtie al’olio with black tiger shrimp, lemon confit, mushroom and red pepper.

I made Health in a Glass for the General Manager yesterday. It had Pineapple, Cantaloupe, Banana, Raspberries, Blueberry Yoghurt, Fresh Orange Juice, Ice and an egg. After a while she comes back in stating how delicious it was and that because it tasted so good it had to be jammed full of calories. I told her I didn’t know the caloric intake of the smoothie but that I would find out. I have since found out that a glass of my concoction had 184 calories (+ or -). Pretty darned good when you consider that for those 184 calories you are also getting 200% of your daily recommended Vitamin C as well as at least 80% of your potassium, magnesium, phosphorus, Calcium, Selenium, Iron, Vitamin 8, Folate, Vitamin B6, Niacin and Vitamin E.

In other words, HEALTH IN A GLASS is definitely the right name for the smoothies.

Today was a good day. Extremely busy. I was working on prep and daily specials until around 10:45 am. At that point we got swamped until around 1:30 pm. It was fun, challenging at points, but the attitude in the kitchen is light and it makes it easier to work when you are swamped.

There was a little bit of an issue getting food out today but I think it was because we got killed all at once. That and the person who I work with in the morning seemed to be a little off today. Possibly hungover, definitely tired.

I am absolutely appreciating the fact that I am free. A lot of which has to do with being in an environment which is extremely well suited to my needs. I go in and do more than is expected of me (as has always been the case). I have conquered many of my demons and leave any negativity at the door when I leave.

I have come to embrace fully the belief that today is today. Tomorrow is a new day. An opportunity to start fresh. AND IT FEELS GREAT.

So of course it is a beautiful 20 degrees outside and while I could sit here and regal you all with wonderful tales of the kitchen I’d like to get some Vitamin D.

Buddha once said; “To keep the body in good health is a duty, for otherwise we shall not be able to trim the lamp of wisdom, and keep our mind strong and clear. Water surrounds the lotus flower, but does not wet its petals.”

Are you dreaming big and inspired?

A la prochaine

SDM

Struggles with Past Lives (file under its all a trip)

Yesterday was a GREAT day off. I spent the morning writing a blog post or two and then rollerbladed about 30 to 40 kilometers and it felt great. I am absolutely loving having my blades back. It is such great exercise and a great method of transportation.

I also spent some of the morning doing some menu planning and special design. I am doing that again today. Moreover, I got another question about a dinner party for two from my friend Canadian Foodie Girl which I will post at some point today. She emailed me on facebook but any of you can email me at askachefintraining@gmail.com

I also got to see my father yesterday. Something which has happened pretty infrequently over the past couple of years because of the amount of time that I work. Which as you all know is quite a bit. We started off amicably enough but then it degenerated, for some reason, I am yet to figure out, into a typical family struggle. We all have them. I’m sorry it happened because the more I get older the more I realize that there is no need for the struggle. Measured dialogue and thoughtful responses can always overcome any issue.

But like everything else in my life I have come to realize that I can fixate on the issue or treat it as an isolated incident. I’d rather focus on the positive in life. Especially that I have started to act as a more responsible and mature adult. Aghast, I never wanted to be an adult, always more of the Peter Pan type if you know what I mean. I is what I is as the old expression goes.

Also, the other day, I took some pictures on the way to work so that you all could experience the same beautiful vista that I get on the way to work and back. I hope to take pictures of the kitchen tomorrow when I’m back at work. That reminded me to send Executive Chef an email to ask him which I just did.

So without further ado, my morning and afternoon vistas, for your enjoyment. I absolutely love going to work so early in the morning. The city is not yet alive in the way it will be in two short hours. I use to think that I was a night owl, but now I am wondering, is it possible to be an all day everyday person?




I will be writing a few more posts today. Martin Luther King Jr. once said, with regard to the Vietnam War (and Mos Def then did a song about it); “We must move past indecision to action. Now let us begin. Now let us rededicate ourselves to the long and bitter, but beautiful struggle for a new world. This is the calling of the sons of God, and our brothers wait eagerly for our response.”

Are you dreaming big and inspired?

A la prochaine

SDM

Today’s Specials (file under Love it)

So today’s specials which I came up with yesterday are a quattro formaggio pizza and a linguini with chiffonnade smoked salmon, capers and asparagus in a garlic dill cream sauce. I am pretty certain that both will fly.

Yesterday I made two Health in a Glass;

# 1 – Blueberry Yoghurt, Pineapple, Cantaloupe, Blackberry, Orange Juice, Ice and an Egg

# 2 – Peach Yoghurt, Pineapple, Banana, Strawberry, Blueberry, Cantaloupe, Ice and 35%.

Today I am spending much of my day running around and doing errands. But I am also working on my recipe book for specials and for the summer menu. These are exciting times my friends. Exciting I say.

I have a few posts that I will be putting up in the next day so stay tuned. As well I owe a response to askachefintraining.blogspot.com related to the storage of cooking oils. I believe I will get that done in the next little while.

I also have had another question emailed to me at askachefintraining@gmail.com which I will endeavour to answer today as well.

The venerable coach Vince Lombardi once said; “The quality of a person's life is in direct proportion to their commitment to excellence, regardless of their chosen field of endeavor.”

Are you all dreaming big and inspired? Get out today and enjoy the sun. Be young. Have fun and be free. Life is too short so make it count. STAND UP!

A la prochaine

SDM

8 Days a Week (file under Ain't got nothin' but love babe)

So my friends, I have completed the first stint at The Club. 8 days on and now two glorious days off. Not that I plan on changing my schedule all that much as I have so much to do.

So what has been accomplished in the last week?

I have created no less than ten distinct health in a glass.

I have created 16 specials. 8 pasta and 8 Pizza.

I have cracked two cases of eggs.

I have cooked another four cases of eggs.

I have made approximately ten omelettes.

30 orders of Eggs Benedict, Benjamin or Florentine.

20 trays of Bacon.

About 100 sausages.

108 Muffins.

24 cookies.

I have prepared approximately 20 pastas; my specials, Roasted Vegetable Linguini and kids pasta in either red or butter sauces.

I have made approximately 30 burgers.

3 steaks.

2 Frenched Veal Chops.

15 Asian style soups.

6 Crab cakes.

3 beef ragouts.

Countless orders of French fries, sweet potato fries and onion rings.

6 Asian stir fry.

I am sure that there is more and I am racking my brain trying to figure it out. But you get the idea.

I have also rollerbladed 144 Kilometers and written nine blogs posts.

Not bad for the first week if I do say so myself.

So now the question begs. What do I do with two days off? Well I am going to start putting together my recipe book, start working on the summer menu. Run some errands for my loving, talented, intelligent and beautiful fiancé. And somewhere I might actually find some time to relax a bit.

I know that there are at least three more blog posts that will be coming in the next two days so hold on to your hats.

Aristotle once said; “We are what we repeatedly do. Excellence, then, is not an act, but a habit.”

Are you dreaming big and inspired?

A la prochaine

SDM

Progression (file under Thinking about the Future)

Menander of Athens once said; “The school of hard knocks is an accelerated curriculum” And quite frankly I couldn’t agree more. I am a massive lover of all things knowledge. Granted, as I look back on it there are a few subjects that I could’ve done without studying; like the minds of serial killers (I mean really, how often are they going to come up in conversation). However, I find on the whole that the pursuit and acquisition of knowledge is one of my greatest passions. The framing quote of this blog post, as set out above by Menander of Athens is a reference to the many obstacles and roadblocks that I have faced and overcome in my life. And it is absolutely true; if the school of hard knocks were not an accelerated curriculum it would instead be called light taps and that would throw the old adage right out the window.

I bring this up because as I was working on my prep today I found myself thinking of courses that I could take which would be relevant to the course that I am on but are not culinary. It did not take long before I found myself on the computer looking up what it takes to get your Sommeliers certification. Lo and behold I found the Canadian Association of Professional Sommeliers (CAPS) Ontario Chapter (http://www.capsontario.ca/). By quickly going through the site I found myself looking at the curriculum at George Brown College.

What I found was that there are a total of eight courses that I need to take. The total hours involved is about two hundred in class and another one hundred or so out of class including thirty hours of stage. The approximate cost is around $3,000. At the time of writing this I am yet to apply to the program but by the time the week is out I will have.

I had mentioned this to the floor manager at work and he asked if I would like to get my SmartServe, to which, of course I said, I would be thrilled. So I am going to get my SmartServe in the next couple of weeks. I then asked when the next CPR course was and he said he wasn’t sure but he would be pleased to put my name at the top of the list.

I didn’t ever think that I would go back to school. But, I have been rethinking a lot of things that I said I would never do again lately. And I decided that because of the course that I am on it would be foolish of me not to gain as much knowledge and experience as I can, both in a class and practically in the real world.

This is very exciting to me. One of the big things standing in my way of doing certain courses has been money. However, The Club, will pay for all courses which are of benefit to the club as long as I get a 75% or higher. So not only have I landed in a job which I absolutely love but it is also giving me the opportunity to expand the breadth and depth of my knowledge which ultimately is a win for them and for me.

Lao Tzu once wrote; “Knowing others is wisdom, knowing yourself is enlightenment.”

Are you dreaming big and inspired?

A la prochaine

SDM

Day 7 (file under What a difference a week makes)

So here we are; at the end of my first even days at The Club and I feel reborn. I feel as if the best parts of me, that for a while seemed absent, have come back larger than life, and those pesky little negative things, have melted away with the renewal of spring. It feels awesome to be alive, doing what I love and in a place that I am appreciated for it.

Today was a relatively easy day. I’ve gotten so quick at getting to work that I was there at 6:10 am this morning. I did the morning set up and then ran out for a smoke before service started.

Again today I made two versions of Health in a Glass;

Version # 1; Purple Haze

Pineapple, Blackberry, Blueberry Yoghurt, Mango, Raw Egg, Orange Juice and Ice

Version # 2; Spring Breeze

Pineapple, Peach Yoghurt, Honeydew Melon, Raw Egg, Orange Juice and Ice

Both were absolutely delicious. I think that I personally preferred the second one today. It was extremely refreshing and light. Who knows what will strike my fancy tomorrow morning.

Specials yesterday sold well even though we were relatively quiet. We ended up selling seven of the pizzas and nine of the pasta. Not bad when you consider that there were very few people there yesterday.

By the time I had left work today I had only sold one pizza special and one pasta special. Although I am quite certain that they are going to sell well tonight. As for tomorrows specials;

Pasta is a Penne Al Arrabiata. For the pizza I decided to get creative and play around with ingredients and peoples comfort zone a bit. I looked to chicken for my inspiration and after having a delightful conversation with one of the servers who happened to be from Georgia (the country not the state) I decided to make a Chicken Kiev Pizza. Thus it is with Roast Chicken, minced ham, Swiss cheese and for fun I thought I would include Asparagus.

Sous Chef R and I had another conversation about specials again today. He looks at me as he is handing me a present of a double McDonald’s Cheeseburger and says; “you know that I can order in anything you want for specials too?” I didn’t say anything for a minute and then replied; “really?” He said; “For sure, anything you want just let me know, proteins, produce, dry goods, anything you want I will bring in for you.” This started me thinking of all the fun that I can have. And believe me it is LOTS! He told me that he loved what I was doing with specials and so did the members. I thanked him and assured him that I would just keep on keeping on. He gave me a big thumbs up and a smile. I also told him that seeing as I had banged out most of the prep before anyone had even gotten there that I took my time making a garlic dill cream sauce for the special that I am going to run on Wednesday. He laughed and made some comment about my enthusiasm. I explained that I wanted the sauce for Wednesday to taste just right and that it takes time. I will let you know what the special is going to be tomorrow. Wouldn’t want to leave you without a day of posts.

I did about sixty covers today in total. It was about one third breakfast and two thirds lunch. I also got to speak with a couple of members today who gave me their compliments with regard to the food. It felt really good. Especially when one of them said I can hardly wait to see what you come up with next.

One of the staff made a comment about my attitude today. I looked at her and said; “Listen, I’m not like everyone else. I am me. I love food and I love what I do. And that is what manifests itself here everyday.” She made some comment about how other people were in the kitchen to which I remarked the same thing. “I am me. I may do things a little differently, but I’m not here to rock the boat, only to make the boat go in the right direction.” The floor manager overheard the comment and my response and said it had been a long time since he had seen anyone with that enthusiasm in the kitchen. To which I responded; “You ain’t seen nothing yet.”

As I had a little time on my hands I asked if I could use the office computer to do a little research. Of course was the prompt reply. I will cover in the next post what I was researching. It is EXCITING!

Benjamin Franklin once said; “Hide not your talents. They for use were made. What's a sundial in the shade?”

Are you dreaming big and inspired?

A la prochaine

SDM

Happy Easter (file under Grateful Appreciation)

First and foremost, Happy Easter everyone. I hope that it is a day filled with family, joy and of course the beautiful sun. Get out and play for a while.

Since going out with my brother a couple of weeks ago I have been without my Ipod. But this morning I took my roommates and let me tell you, the ride is much quicker when I have some go get’m music playing. I can hardly wait to have my Ipod back. Hopefully today.

It was relatively slow today at work so I took the opportunity to beef up prep for the next few days, make two different Health in a Glass and created two specials for tomorrow. The prep I took care of included par cooking linguini and penne. Cooking two different kinds of rice. Portioning off my capellini for today’s special. Veg for tomorrow’s pasta special. I also made sure we had three trays of muffins ready to go.

Today’s Health in a Glass were;

1) Banana, Pineapple, Strawberry Yoghurt, Blackberry and Orange Juice, Ice and two eggs.
2) Pineapple, Raspberry, Blueberry, Banana, plain yoghurt, ice and 650 mls of Orange Juice.

Both were absolutely delicious. Today I ended up making enough for about fifteen people. By the time I get to work my muscles have been working quite a bit and I have noticed that the smoothie really perks me up and is a great way to start a day.

Today I was so hungry that I ended up making myself a beautiful breakfast wrap. In a whole wheat tortilla I put lettuce, tomato, mayo. I then sautéed green pepper, red pepper, red onion, mushroom and spinach with a little garlic. I added a couple of over easy eggs, some bacon and Swiss cheese, wrapped it all up and then grilled it for a moment. It was a two hander for sure. I could barely hold the thing. But it was so delicious. I am still full and I ate it approximately 6 hours ago at the time of writing.

For tomorrows specials I created a Pizza Al Arrabiata with Andouille sausage, mushroom and green pepper. For the Al Arrabiata Sauce I first soaked the chili flake in water for about an hour. I took a large pot, put in olive oil and some crushed garlic. I then added some onion and sweated it down. Added some red wine to deglaze the pot. I then added grape and Roma tomatoes. I let that cook down for about ten or fifteen minutes and then added some parsley and basil. Took it off the heat and then blitzed it with an immersion blender.

The pasta is a Penne Primavera.

I would say I did about thirty or forty covers all day at work. Two of which were the Seafood Carbonara. Before it went out I asked the floor manager to do a quality check to let me know how the member enjoyed it. He came back a few moments later and said that they were thrilled and that it was absolutely delicious. I explained to him that I will be asking for quality checks everyday so that I can start to ascertain what the member likes and dislikes are.

I also prepared a fourteen ounce striploin today with a peppercorn jus served (in this case) with French fries and daily vegetables Usually I would do mash but they wanted fries. I also asked for a quality check on this item. The steak was to be cooked medium and for some reason I find this to be one of the harder temperatures to cook. About fifteen minutes later the server came back ad assured me that the member was happy as a clam.

Have I mentioned at all this week how much I love this job? How much I love waking up before the sun and serving people food that starts their day in a great and wholesome way? It is a pleasure and an honour.

So, I hope that you all have had as eventful and fabulous a day as I have. I hope it gets better. I am about to call the love of my life and send her some love on this Sunny Easter Sunday. Make sure you tell the people you love that you love them today.

Buddha once said; “Your work is to discover your world and then with all your heart give yourself to it.” Have you found your work yet?

Are you dreaming big and inspired?

A la prochaine

SDM