Well my friends, it is time for a much needed break from reality. Where does one go to break from reality, well, naturally the hyper reality of New York City. It was C's birthday last week and I am coming down to cook dinner for between 20 and 30 people. And to show my old business partner L around the big city. I am beyond excited. I might even find one of the elusive Hudson Sturgeons. But seriously, I will have some great tales for you (and pictures) when I return. Look for it on Tuesday or Wednesday. And I know that I still owe you a post with pictures from work. That too will materialize on Tuesday or Wednesday.
Carrie once said (as in Sex and the City); “But the most exciting, challenging and significant relationship of all is the one you have with yourself. And if you can find someone to love the you you love, well, that's just fabulous.”
I guess my life is fabulous then.
Are you dreaming big and inspired?
A la prochaine, and one more thing....
LIVE FROM NEW YORK ITS....
SDM
Friday, April 24, 2009
Wednesday, April 22, 2009
And it just keeps getting better (file under Wowzer)
I truly hope that everyone knows even half as much joy as I do. I don’t say this to sound like a braggart, instead, I say this, because I made a conscious decision to awaken my own happiness by deciding what I truly wanted to do with my life and then went after it.
What have you done today to realize that long held dream? They say the longest step in a journey of a million miles is the first and I tend to believe them. Whoever they are?
I woke up real early this morning. Somewhere around 3:45am. My body just doesn’t want to let me sleep as I am so insanely excited each and every day to go to work. So I took my time getting ready. Spent some time working on the plan for New York City this weekend. Responded to some emails and got a great email from C about this weekend. It would appear that James Lipton and I (and a few hundred others) are going to get intimate with Seth Macfarlane of Family Guy and American Dad fame. It is an ever so happy accident which reveals, there are no accidents, merely opportunities. Needless to say I am thrilled.
I left the house around 5:40am and did not rollerblade today as the road was slick but I did bring them so I could run a few errands after work. Though still slick it was a great rollerblade home. Possibly because I knew that I now have thirty six hours to myself to get all the things I need to get done before going to NYC.
So I started when I got to work by taking care of the muffins, bacon and sausage. Set up the line and then on to the days prep which as you all know includes getting the specials ready for the day, conceiving of the specials for tomorrow, etc. Naturally my morning regulars were there and happy as could be to see me. Little did they know that I had specially prepared 6 carrot muffins for one of them and had the Health in a Glass ready to go. I got to meet two other regulars this morning who asked; “Well how come I don’t get this kind of service, I’ve been a member for thirty five years.” At this point Mr. S explained that I had just started and explained a bit about my story, where I come from and why I love my job. Bang on in his description by the way. I thanked him for his kind words which were, VERY kind and then found my way back to the kitchen to finish the H.I.A.G.
Today I had to prepare H.I.A.G. for six and the ingredients were; Banana (in case you haven’t noticed my favorite and has been since a child), Mango (another lifelong favourite), Raspberries, Orange Juice and Ice. I call this one Tropic Thunder. When I went out to refill my coffee (Peruvian sunrise and fair trade and organic) I could hear them all loving it. They thanked me profusely. It feels REAL GOOD to be appreciated.
Yesterdays specials went like hotcakes and they had no prep left which means that I sold all of them. The specials today were selling like hotcakes. I did about ten of the pasta and four of the pizza by the time I left.
The specials tomorrow are a Fusilli fagiole with shallots, red beans, red peppers and black olives. While the pizza is a Caprese; Boccini, Tomato and Basil.
I also took pictures of work today and will post them tomorrow. All in all I am truly loving life. I feel honoured and privileged that other people recognize what I am and what I have to offer. In the pursuit of service I have realized my life mission.
WHAT ABOUT YOU?
Yousuf Karsh (Turkish born Canadian) once said; “I have found that great people do have in common an immense belief in themselves and in their mission. They also have great determination as well as an ability to work hard. At the crucial moment of decision, they draw on their accumulated wisdom. Above all, they have integrity.”
Are you dreaming big and inspired?
A la prochaine
SDM
What have you done today to realize that long held dream? They say the longest step in a journey of a million miles is the first and I tend to believe them. Whoever they are?
I woke up real early this morning. Somewhere around 3:45am. My body just doesn’t want to let me sleep as I am so insanely excited each and every day to go to work. So I took my time getting ready. Spent some time working on the plan for New York City this weekend. Responded to some emails and got a great email from C about this weekend. It would appear that James Lipton and I (and a few hundred others) are going to get intimate with Seth Macfarlane of Family Guy and American Dad fame. It is an ever so happy accident which reveals, there are no accidents, merely opportunities. Needless to say I am thrilled.
I left the house around 5:40am and did not rollerblade today as the road was slick but I did bring them so I could run a few errands after work. Though still slick it was a great rollerblade home. Possibly because I knew that I now have thirty six hours to myself to get all the things I need to get done before going to NYC.
So I started when I got to work by taking care of the muffins, bacon and sausage. Set up the line and then on to the days prep which as you all know includes getting the specials ready for the day, conceiving of the specials for tomorrow, etc. Naturally my morning regulars were there and happy as could be to see me. Little did they know that I had specially prepared 6 carrot muffins for one of them and had the Health in a Glass ready to go. I got to meet two other regulars this morning who asked; “Well how come I don’t get this kind of service, I’ve been a member for thirty five years.” At this point Mr. S explained that I had just started and explained a bit about my story, where I come from and why I love my job. Bang on in his description by the way. I thanked him for his kind words which were, VERY kind and then found my way back to the kitchen to finish the H.I.A.G.
Today I had to prepare H.I.A.G. for six and the ingredients were; Banana (in case you haven’t noticed my favorite and has been since a child), Mango (another lifelong favourite), Raspberries, Orange Juice and Ice. I call this one Tropic Thunder. When I went out to refill my coffee (Peruvian sunrise and fair trade and organic) I could hear them all loving it. They thanked me profusely. It feels REAL GOOD to be appreciated.
Yesterdays specials went like hotcakes and they had no prep left which means that I sold all of them. The specials today were selling like hotcakes. I did about ten of the pasta and four of the pizza by the time I left.
The specials tomorrow are a Fusilli fagiole with shallots, red beans, red peppers and black olives. While the pizza is a Caprese; Boccini, Tomato and Basil.
I also took pictures of work today and will post them tomorrow. All in all I am truly loving life. I feel honoured and privileged that other people recognize what I am and what I have to offer. In the pursuit of service I have realized my life mission.
WHAT ABOUT YOU?
Yousuf Karsh (Turkish born Canadian) once said; “I have found that great people do have in common an immense belief in themselves and in their mission. They also have great determination as well as an ability to work hard. At the crucial moment of decision, they draw on their accumulated wisdom. Above all, they have integrity.”
Are you dreaming big and inspired?
A la prochaine
SDM
Tuesday, April 21, 2009
Work Ethic (file under some have more than others)
Today was another wonderful day at work. I really enjoy getting up and going in to work. I enjoy the absence of anything but purposeful movement in the morning. I enjoy the empty streets. The smell of the city in repose. The soft light that slowly climbs the horizon to create that beautiful glow. I LOVE IT! It also gives me an opportunity every day to look at my place in this world and to give thanks for that position. Of course being a Rasta Buddhist (Rabu for short) what I don’t forget I just let go of as meaningless in the grand scheme. But seriously, it is a rare joy, that I experience every day.
This morning I was expecting to be greeted by a smaller prep list than the past few days. To my surprise it was quite big and as I touched on yesterday, I know the reason why. Partly FNG but partly laziness on others part. But, as I said yesterday, no big deal, I love to work. I mean I REALLY love to work.
I also forgot to mention yesterday that I cooked for the Comptroller and his son. The Comptroller comes in from time to time and asks for something that is different from what we would normally serve, His son was having an exam yesterday afternoon and needed some brain food. The Comptroller told me what his son wanted which was less than a great description because it left lots of room for interpretation, which, when you are serving someone you don’t know, is VERY difficult. He gave me the basics which were rice and shrimp; “with a little spice.” So I asked him; “Heat is something that is different for everyone. Think curry.” He interrupted and said; “no no, not curry.” I said; “Yes I understand but if the heat was a curry, would it be red, yellow or green?” He looked at me and said; “Yellow.” I told him great and that due to his desire for a well done rib eye (some people… geez) that it would take about fourteen minutes.
The dish I came up with for his son was a sambal, honey, soy sauce and sesame oil reduction which I marinated the shrimp in quickly and then grilled them. After grilling I reduced the remaining marinade and topped the shrimp with some sesame seeds and pea shoots. When his meal was over I got a massive thank you for being able to decipher exactly what was wanted. I responded that; “This is what I love to do. It is who I am. Thank you for your compliments.”
So today I had to do eight trays of 12 cookies no each tray. I also had to clean and roast two massive top butt roasts. I cooked off some linguini. I cut up a bin of fruit for fruit cups and much much more.
H.I.A.G. this morning was absolutely divine. No really, I mean, think Ambrosia and you have what I mean. In fact I think that I will call this one Ambrosia;
Grapefruit Juice, Banana, Mango, an egg and strawberry yoghurt. DELICIOUS and full of that all important energy boost and vitamin cocktail.
At the time of my leaving I had sold only two of the pizzas but had sold four of the pasta. I gave some of my colleagues some to try and they each thought it was brilliant. The dishwasher was beside himself. In his broken Taiwanese English he asked me; “Where do you learn to cook like this?” I thought about it for a moment and pointed to my heart. He laughed merrily and thanked me for sharing some with him. The servers loved it. Thought it was great. They too asked where I learned to cook like that and I gave the same answer.
I asked the servers, as I do everyday to get me some feedback from the members about their food. ALL POSITIVE. Very positive. In fact I got two; “Compliments to the Chef.” Of course they don’t know that I am a cook, but the point still stands.
Tomorrows specials are Gnocchi with double smoked bacon, spinach and mushrooms in a cream sauce. The pizza is with bacon, mushroom, onion, green pepper and banana peppers.
Today also marked the first time that I got to do the Bistro Specials. This means that I had to create a quiche, a sandwich, a meat special and a fish special. I mentioned to Executive Chef that Sous Chef R had wanted me to do them and so I spent some time while working today considering what I wanted to do. I wrote them down and went to Executive Chef with what I was suggesting. He thought they all were great and gave me a big thumbs up. The bistro specials are as follows;
A Reuben Sandwich; which naturally is corned beef, sauerkraut and Swiss cheese and I opted to do it on dark rye.
Provencal Quiche; which has zucchini, tomato, shallot and Brie.
Grilled Rack of Lamb with Mash and Seasonal Vegetables with a mint scented jus.
Mahi Mahi on a bed of saffron rice with seasonal vegetables and a mango Beurre blanc.
I am excited to see how these specials do compared to the last two weeks that I have been there. It was positively exhilarating to do these specials and I look forward to the feedback from the members.
So, as you can see, I LOVE WHAT I DO. I LOVE WHERE I AM. I LOVE WHAT IT IS HELPING ME TO BECOME. I LOVE THE DOORWAYS OF PERCEPTION INTO MY OWN SOUL RESULTANT FROM THIS SAGE LIKE MOVE TO THE CLUB.
Oscar Wilde once said; "I hate people who are not serious about their meals." While I don’t hate ANYONE (incapable really) I do wish that people would take their food more seriously.
Are you dreaming big and inspired? You can you know! All you have to do is let go of that nagging voice inside of you and let you spirit lead you where you need to go.
A la prochaine
SDM
This morning I was expecting to be greeted by a smaller prep list than the past few days. To my surprise it was quite big and as I touched on yesterday, I know the reason why. Partly FNG but partly laziness on others part. But, as I said yesterday, no big deal, I love to work. I mean I REALLY love to work.
I also forgot to mention yesterday that I cooked for the Comptroller and his son. The Comptroller comes in from time to time and asks for something that is different from what we would normally serve, His son was having an exam yesterday afternoon and needed some brain food. The Comptroller told me what his son wanted which was less than a great description because it left lots of room for interpretation, which, when you are serving someone you don’t know, is VERY difficult. He gave me the basics which were rice and shrimp; “with a little spice.” So I asked him; “Heat is something that is different for everyone. Think curry.” He interrupted and said; “no no, not curry.” I said; “Yes I understand but if the heat was a curry, would it be red, yellow or green?” He looked at me and said; “Yellow.” I told him great and that due to his desire for a well done rib eye (some people… geez) that it would take about fourteen minutes.
The dish I came up with for his son was a sambal, honey, soy sauce and sesame oil reduction which I marinated the shrimp in quickly and then grilled them. After grilling I reduced the remaining marinade and topped the shrimp with some sesame seeds and pea shoots. When his meal was over I got a massive thank you for being able to decipher exactly what was wanted. I responded that; “This is what I love to do. It is who I am. Thank you for your compliments.”
So today I had to do eight trays of 12 cookies no each tray. I also had to clean and roast two massive top butt roasts. I cooked off some linguini. I cut up a bin of fruit for fruit cups and much much more.
H.I.A.G. this morning was absolutely divine. No really, I mean, think Ambrosia and you have what I mean. In fact I think that I will call this one Ambrosia;
Grapefruit Juice, Banana, Mango, an egg and strawberry yoghurt. DELICIOUS and full of that all important energy boost and vitamin cocktail.
At the time of my leaving I had sold only two of the pizzas but had sold four of the pasta. I gave some of my colleagues some to try and they each thought it was brilliant. The dishwasher was beside himself. In his broken Taiwanese English he asked me; “Where do you learn to cook like this?” I thought about it for a moment and pointed to my heart. He laughed merrily and thanked me for sharing some with him. The servers loved it. Thought it was great. They too asked where I learned to cook like that and I gave the same answer.
I asked the servers, as I do everyday to get me some feedback from the members about their food. ALL POSITIVE. Very positive. In fact I got two; “Compliments to the Chef.” Of course they don’t know that I am a cook, but the point still stands.
Tomorrows specials are Gnocchi with double smoked bacon, spinach and mushrooms in a cream sauce. The pizza is with bacon, mushroom, onion, green pepper and banana peppers.
Today also marked the first time that I got to do the Bistro Specials. This means that I had to create a quiche, a sandwich, a meat special and a fish special. I mentioned to Executive Chef that Sous Chef R had wanted me to do them and so I spent some time while working today considering what I wanted to do. I wrote them down and went to Executive Chef with what I was suggesting. He thought they all were great and gave me a big thumbs up. The bistro specials are as follows;
A Reuben Sandwich; which naturally is corned beef, sauerkraut and Swiss cheese and I opted to do it on dark rye.
Provencal Quiche; which has zucchini, tomato, shallot and Brie.
Grilled Rack of Lamb with Mash and Seasonal Vegetables with a mint scented jus.
Mahi Mahi on a bed of saffron rice with seasonal vegetables and a mango Beurre blanc.
I am excited to see how these specials do compared to the last two weeks that I have been there. It was positively exhilarating to do these specials and I look forward to the feedback from the members.
So, as you can see, I LOVE WHAT I DO. I LOVE WHERE I AM. I LOVE WHAT IT IS HELPING ME TO BECOME. I LOVE THE DOORWAYS OF PERCEPTION INTO MY OWN SOUL RESULTANT FROM THIS SAGE LIKE MOVE TO THE CLUB.
Oscar Wilde once said; "I hate people who are not serious about their meals." While I don’t hate ANYONE (incapable really) I do wish that people would take their food more seriously.
Are you dreaming big and inspired? You can you know! All you have to do is let go of that nagging voice inside of you and let you spirit lead you where you need to go.
A la prochaine
SDM
Monday, April 20, 2009
Happy Birthday Lover (file under my greatest joy)
Happy 27th Birthday Lover! I am shocked to find out that women have an inalienable right not to age past 27 if they so desire. But seriously;
I loved you the moment I laid eyes on you. I have loved you even more with each and every breath I take. You are my best friend, my confidant, my lover and my raison d’etre. I am in awe of what you have become and each and every day watch as you blossom even further. I am so proud of you. In the pursuit of your dreams. In the steps that you take every day to make yourself, and this the world, better.
It is because of your love, elegance, grace, patience and support that I have become the man I am and I continue to grow.
I thought, all day about what I could say and these three quotes kept running through my mind;
“I SING the Body electric;
The armies of those I love engirth me, and I engirth them;
They will not let me off till I go with them, respond to them,
And discorrupt them, and charge them full with the charge of the Soul.”
“No sooner met but they looked;
No sooner looked but they loved;
No sooner loved but they sighed;
No sooner signed but they asked one another the reason;
No sooner knew the reason but they sought the remedy;
And in these degrees have they made a pair of stairs to marriage...”
From “As You Like It.”
“I have named you queen.
There are taller ones than you, taller.
There are purer ones than you, purer.
There are lovelier than you, lovelier.
But you are the queen.
When you go through the streets
no one recognizes you.
No one sees your crystal crown, no one looks
at the carpet of red gold
that you tread as you pass,
the nonexistent carpet.
And when you appear
all the rivers sound
in my body, bells
shake the sky,
and a hymn fills the world.
Only you and I,
only you and I, my love,
listen to it.”
Pablo Neruda
C, today, as any other, I celebrate you – because you are – nothing short – OF MY QUEEN! I honour you, adore, admire and respect all you are. Happy 27th Birthday… AGAIN! I love you!
Shine on Mon Petit!
Are you dreaming big and inspired? I know C is!
A la prochaine
SDM
I loved you the moment I laid eyes on you. I have loved you even more with each and every breath I take. You are my best friend, my confidant, my lover and my raison d’etre. I am in awe of what you have become and each and every day watch as you blossom even further. I am so proud of you. In the pursuit of your dreams. In the steps that you take every day to make yourself, and this the world, better.
It is because of your love, elegance, grace, patience and support that I have become the man I am and I continue to grow.
I thought, all day about what I could say and these three quotes kept running through my mind;
“I SING the Body electric;
The armies of those I love engirth me, and I engirth them;
They will not let me off till I go with them, respond to them,
And discorrupt them, and charge them full with the charge of the Soul.”
“No sooner met but they looked;
No sooner looked but they loved;
No sooner loved but they sighed;
No sooner signed but they asked one another the reason;
No sooner knew the reason but they sought the remedy;
And in these degrees have they made a pair of stairs to marriage...”
From “As You Like It.”
“I have named you queen.
There are taller ones than you, taller.
There are purer ones than you, purer.
There are lovelier than you, lovelier.
But you are the queen.
When you go through the streets
no one recognizes you.
No one sees your crystal crown, no one looks
at the carpet of red gold
that you tread as you pass,
the nonexistent carpet.
And when you appear
all the rivers sound
in my body, bells
shake the sky,
and a hymn fills the world.
Only you and I,
only you and I, my love,
listen to it.”
Pablo Neruda
C, today, as any other, I celebrate you – because you are – nothing short – OF MY QUEEN! I honour you, adore, admire and respect all you are. Happy 27th Birthday… AGAIN! I love you!
Shine on Mon Petit!
Are you dreaming big and inspired? I know C is!
A la prochaine
SDM
Rainy Monday (file under wet and tired… BUT LOVING IT)
I couldn’t really sleep last night. I woke up every hour on the hour. Yet, I find myself filled with all kind of energy, so it didn’t really affect me all that much. I think I am excited for my trip to NYC.
Today was a busy day. Beyond the usual I found myself with a massive amount of prep to do. I believe the old expression goes while the cats away the mouse will play. Due to Sous Chef R being away I think that some people are just on automatic pilot. Although my 8 am partner this morning told me that if I do their work once it will always be expected. I replied that while that may be true, I am here to do a job and regardless of who does it that job is going to get done. I prefer to let my work do the talking rather than my mouth. AND MY WORK IS BEYOND REPROACH! So I just went along my merry way banging one thing after another off of my list.
Health in a Glass (H.I.A.G.) this morning was absolutely awesome. I did two of them. The first was with an egg, grapefruit juice, grapefruit, raspberries, raspberry yoghurt, honeydew melon and ice. DELICIOUS.
The second was also fabulous. Two bananas, blackberries, raspberry yoghurt, an egg, pineapple juice and ice. AWESOME!
The specials that I created for yesterday flew off the line. When I came in there was none of the prep that I had done which means they sold it all. Good to know. Mental note to self.
By the time I had left today the specials that I created were doing quite well indeed. I would love to go two days in a row with all of what I prepared gone.
As for tomorrow the specials are as follows;
Hawaii 5 – 0 pizza (I had something in mind but by the time I left the ingredient hadn’t come in so I figured I would go with H50).
The pasta on the other hand is WOW. It is cavatappi in a crab rose sauce with mushrooms and shallots finished off with some truffle oil. YUMMY! I know that will go like gangbusters.
I also got to speak with two of the members today. My regulars. They both love what I am doing and gave me a big thumbs up. In fact one of them said that he wanted to make sure that I’d stay around so he would get me a membership. I assured him that I was going nowhere quickly. Murphy’s Law, today was the first day in a week that I had not made Carrot Muffins. They wanted one, which I offered to make, but sold them on a smoothie instead. However, tomorrow morning I am going to make some mini carrot muffins and give them to him.
I love this job. I love serving people. I love being an important part of peoples day. I love the way that food can transform not only lives but also the world. One stomach at a time. IT FEELS GREAT!
Napoleon once said; “An army marches on it's stomach”
Are you dreaming big and inspired?
A la prochaine
SDM
Today was a busy day. Beyond the usual I found myself with a massive amount of prep to do. I believe the old expression goes while the cats away the mouse will play. Due to Sous Chef R being away I think that some people are just on automatic pilot. Although my 8 am partner this morning told me that if I do their work once it will always be expected. I replied that while that may be true, I am here to do a job and regardless of who does it that job is going to get done. I prefer to let my work do the talking rather than my mouth. AND MY WORK IS BEYOND REPROACH! So I just went along my merry way banging one thing after another off of my list.
Health in a Glass (H.I.A.G.) this morning was absolutely awesome. I did two of them. The first was with an egg, grapefruit juice, grapefruit, raspberries, raspberry yoghurt, honeydew melon and ice. DELICIOUS.
The second was also fabulous. Two bananas, blackberries, raspberry yoghurt, an egg, pineapple juice and ice. AWESOME!
The specials that I created for yesterday flew off the line. When I came in there was none of the prep that I had done which means they sold it all. Good to know. Mental note to self.
By the time I had left today the specials that I created were doing quite well indeed. I would love to go two days in a row with all of what I prepared gone.
As for tomorrow the specials are as follows;
Hawaii 5 – 0 pizza (I had something in mind but by the time I left the ingredient hadn’t come in so I figured I would go with H50).
The pasta on the other hand is WOW. It is cavatappi in a crab rose sauce with mushrooms and shallots finished off with some truffle oil. YUMMY! I know that will go like gangbusters.
I also got to speak with two of the members today. My regulars. They both love what I am doing and gave me a big thumbs up. In fact one of them said that he wanted to make sure that I’d stay around so he would get me a membership. I assured him that I was going nowhere quickly. Murphy’s Law, today was the first day in a week that I had not made Carrot Muffins. They wanted one, which I offered to make, but sold them on a smoothie instead. However, tomorrow morning I am going to make some mini carrot muffins and give them to him.
I love this job. I love serving people. I love being an important part of peoples day. I love the way that food can transform not only lives but also the world. One stomach at a time. IT FEELS GREAT!
Napoleon once said; “An army marches on it's stomach”
Are you dreaming big and inspired?
A la prochaine
SDM
Ramsay, What the F$%^ are you thinking? (file under hypocrite)
While many of you are aware I have a love hate relationship with Gordon Ramsay, this piece of news, which reached my desk, care of my father, sent me flying. My father sent me a link to a news story about Ramsay’s use of off site prepared food at his gastro pubs. Read more at http://www.bloomberg.com/apps/news?pid=20601088&sid=a52loTLwyVCM&refer=muse .
What strikes me as odd is that Ramsay presents himself as the king of fresh. That the freshest ingredients are of paramount importance. And then, right out of the dictionary definition of hypocrite, uses a kitchen, formerly owned by the venerable Albert Roux, to par cook and prepackage food.
Another reason I find this troubling is because the mark up on the items that he is prepackaging is preposterous.
I will say that I give Ramsay a lot of credit. However, I must admit, that even I found this to be shameful. To own and operate a restaurant(s) which you claim are preparing high end food, a la minute only to exposed as someone who gets the work done off site. Another troubling aspect of this is that it removes the need for cooks to be in the kitchen. Merely someone who is capable of sous vide or even worse using a microwave.
I wonder what the wunderkind would say if he walked into an establishment which did the exact same thing he was doing. Oh no, wait a minute, I don’t…
http://www.eatmedaily.com/2009/02/ramsays-great-british-nightmare-video/
Stealing a line from Ramsay himself; “Come on Man, use your fucking head.”
Are you dreaming big and inspired?
A la prochaine
SDM
What strikes me as odd is that Ramsay presents himself as the king of fresh. That the freshest ingredients are of paramount importance. And then, right out of the dictionary definition of hypocrite, uses a kitchen, formerly owned by the venerable Albert Roux, to par cook and prepackage food.
Another reason I find this troubling is because the mark up on the items that he is prepackaging is preposterous.
I will say that I give Ramsay a lot of credit. However, I must admit, that even I found this to be shameful. To own and operate a restaurant(s) which you claim are preparing high end food, a la minute only to exposed as someone who gets the work done off site. Another troubling aspect of this is that it removes the need for cooks to be in the kitchen. Merely someone who is capable of sous vide or even worse using a microwave.
I wonder what the wunderkind would say if he walked into an establishment which did the exact same thing he was doing. Oh no, wait a minute, I don’t…
http://www.eatmedaily.com/2009/02/ramsays-great-british-nightmare-video/
Stealing a line from Ramsay himself; “Come on Man, use your fucking head.”
Are you dreaming big and inspired?
A la prochaine
SDM
Sunday, April 19, 2009
A Little Less Conversation (file under a little more action PLEASE)
I hope that you all have had a fabulous weekend to date. The only thing that could have made mine better was a big wet kiss from the woman I love (who incidentally turns 27 all over again tomorrow).
You’ll recall that yesterday I touched on something that happened at work but only in passing. I did this because I am coming to realize that while I don’t censor myself when I am writing (and very rarely edit) that there are some things I may choose to write about that require sober thought and purposeful writing.
Yesterday my morning partner and I got a strip torn off us (but unlike ever before, Executive Chef here cares about results and not much more, as long as they are good.) I was going to write about it but knew that I would be angry as it had nothing to do with me that we got a strip torn off us for.
Today, after thinking about it the following are my thoughts. My partner and I were getting killed on the line when Chef came down and it appeared that we were unorganized. Though in fact it was that we were putting up food faster than the servers were getting it out. My partner tends to get a little flustered when things are not perfect. In fact, a little high strung, kind of like I used to be, and this affects the way that he does his job. Add to that the confusion of orders being jumped and items going where the expediter wanted to send them rather than the bills they were meant for and somehow a breakfast sandwich got lost in the shuffle. We both got a good strip ripped off us by Chef. I was angry. I MEAN ANGRY. That I was getting in shit because of someone else’s mistake. But then I realized that I am part of a team. Not that I ever act as if I am not but this realization caused me to calm down. Accept the criticism and start looking for ways to fix it.
Prior to leaving yesterday I looked at my partner and said; “Remember, stuff is going to get fubar’d in the kitchen. It is the nature of the game. We are only as good as the last plate we put out AND TOMORROW IS ANOTHER DAY.” He smiled and thanked me. I knew he had heard what I said when I came in today and he said; “So new day has begun.” I chuckled to myself thinking how I might have come unraveled at the events of the day before even a few short months ago. I now realize that not only do I need to control my own character flaws in the kitchen, I need to observe the positives in other people, and lift them to that point, should we falter. WE, being the key word. As team players and members. This realization makes me smile. A soulful smile. As I think I am beginning to get a little traction. But that is a different issue which I don’t want to discuss right now.
Today was a new day. And a great day at that. I woke up this morning at 4:00 am and could not go back to sleep. So I started formulating my day, working out specials in my head and thinking about the coming week. Which includes my raison d'etre's birthday tomorrow. I can hardly believe how many times women can turn 27. Though I am grateful that they do.
It was a relatively slow day so I was able to punch out prep for the next three days. I also managed to punch out prep for a couple other people too. I find prep to be quite cathartic and liberating. It lets me rest inside my own mind. Going to whatever or whenever place I feel. Start working on specials. Think about the grill. Whatever it is. But I LOVE IT!
Today’s H.I.A.G. was; Honey Dew Melon, Blackberries, Ice, Orange Juice and Banana. DELICIOUS. I am still playing around with the texture, flavour and beneficial intake of them. It may take me all summer but I will get to the point that I optimize my vitamin, mineral, fruit and vegetable intake. I am already seeing a major difference in the way my body is treating me.
As for specials for tomorrow; Pizza is a Meatlovers with Pepperoni, Sausage and Prosciutto. Pasta is a Tri Colour Fusilli with Rosemary Braised Chicken, Green Peppers and Onions in a Roasted Red Pepper Basil Cream Sauce.
As for today’s specials. By the time I left they were almost all gone, so I must have been doing something right. Felt pretty good.
So here I am. Feeling good. Relaxed. Solid if you will. Loving where I am. What I am doing. It is truly the most rewarding experience of my life to date. And I feel changes inside of me that have been a long time coming.
Charles R. Swindoll once said; “We cannot change our past. We can not change the fact that people act in a certain way. We can not change the inevitable. The only thing we can do is play on the one string we have, and that is our attitude.”
Are you dreaming big and inspired?
A la prochaine
SDM
You’ll recall that yesterday I touched on something that happened at work but only in passing. I did this because I am coming to realize that while I don’t censor myself when I am writing (and very rarely edit) that there are some things I may choose to write about that require sober thought and purposeful writing.
Yesterday my morning partner and I got a strip torn off us (but unlike ever before, Executive Chef here cares about results and not much more, as long as they are good.) I was going to write about it but knew that I would be angry as it had nothing to do with me that we got a strip torn off us for.
Today, after thinking about it the following are my thoughts. My partner and I were getting killed on the line when Chef came down and it appeared that we were unorganized. Though in fact it was that we were putting up food faster than the servers were getting it out. My partner tends to get a little flustered when things are not perfect. In fact, a little high strung, kind of like I used to be, and this affects the way that he does his job. Add to that the confusion of orders being jumped and items going where the expediter wanted to send them rather than the bills they were meant for and somehow a breakfast sandwich got lost in the shuffle. We both got a good strip ripped off us by Chef. I was angry. I MEAN ANGRY. That I was getting in shit because of someone else’s mistake. But then I realized that I am part of a team. Not that I ever act as if I am not but this realization caused me to calm down. Accept the criticism and start looking for ways to fix it.
Prior to leaving yesterday I looked at my partner and said; “Remember, stuff is going to get fubar’d in the kitchen. It is the nature of the game. We are only as good as the last plate we put out AND TOMORROW IS ANOTHER DAY.” He smiled and thanked me. I knew he had heard what I said when I came in today and he said; “So new day has begun.” I chuckled to myself thinking how I might have come unraveled at the events of the day before even a few short months ago. I now realize that not only do I need to control my own character flaws in the kitchen, I need to observe the positives in other people, and lift them to that point, should we falter. WE, being the key word. As team players and members. This realization makes me smile. A soulful smile. As I think I am beginning to get a little traction. But that is a different issue which I don’t want to discuss right now.
Today was a new day. And a great day at that. I woke up this morning at 4:00 am and could not go back to sleep. So I started formulating my day, working out specials in my head and thinking about the coming week. Which includes my raison d'etre's birthday tomorrow. I can hardly believe how many times women can turn 27. Though I am grateful that they do.
It was a relatively slow day so I was able to punch out prep for the next three days. I also managed to punch out prep for a couple other people too. I find prep to be quite cathartic and liberating. It lets me rest inside my own mind. Going to whatever or whenever place I feel. Start working on specials. Think about the grill. Whatever it is. But I LOVE IT!
Today’s H.I.A.G. was; Honey Dew Melon, Blackberries, Ice, Orange Juice and Banana. DELICIOUS. I am still playing around with the texture, flavour and beneficial intake of them. It may take me all summer but I will get to the point that I optimize my vitamin, mineral, fruit and vegetable intake. I am already seeing a major difference in the way my body is treating me.
As for specials for tomorrow; Pizza is a Meatlovers with Pepperoni, Sausage and Prosciutto. Pasta is a Tri Colour Fusilli with Rosemary Braised Chicken, Green Peppers and Onions in a Roasted Red Pepper Basil Cream Sauce.
As for today’s specials. By the time I left they were almost all gone, so I must have been doing something right. Felt pretty good.
So here I am. Feeling good. Relaxed. Solid if you will. Loving where I am. What I am doing. It is truly the most rewarding experience of my life to date. And I feel changes inside of me that have been a long time coming.
Charles R. Swindoll once said; “We cannot change our past. We can not change the fact that people act in a certain way. We can not change the inevitable. The only thing we can do is play on the one string we have, and that is our attitude.”
Are you dreaming big and inspired?
A la prochaine
SDM
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