Yankees we truly were. I keep on repeating that because it is truly amazing what we accomplished. Without complaint. Without fail. We struggled, toiled, kept on going and got it done. Sunday morning at 8 am I awoke for the first time to discover that it was almost time for me to start working again. I finally started moving in earnest at 9. We had lots to get done.
It was absolutely gorgeous. The first Sunday in quite a while when it was beautiful. What that meant is that I had to get set for brunch and get the grill ready.
I was still going on adrenaline and the feeling of general euphoria for what we had accomplished. Executive Chef came in and you could see that he was tired. I have to say that I was truly amazed that he showed up at all and for me his stock went up yet again. For not only did he lead us through the battle of the past few days but he showed up on this day ready for more. Once I was certain that brunch was in good shape I started working on the grill.
I set up my station and prepped, corn and ribs, smoked turkey sandwiches, chicken skewers, burgers and nachos. Limited menu as my fryer was still over at the special venue from the night before.
The day started off slowly but then began to pick up steam. By the time that the rest of the team was finished I too was ready to drink some beer and revel but I had about another five hours to go before that could happen.
One of my regular customers came by and as we were speaking he remarked how what I did constantly was truly amazing. I don’t personally think it is all that incredible in the scheme of things. I mean we all have to start out somewhere though the last few days were truly inspirational. He told me that he had to run but that he was going to be back. You see the week before we had had a conversation about the state of world affairs and somehow landed on Cuba. He and I spoke about it for about a half an hour. Well on Sunday he told me that he was going to go for a bit but come back with something to reward me for my efforts. His kindness truly capped off what was an amazing weekend filled with some of the best Chefs in the country. Of which I still put my own, our Executive Chef just a little bit above. His leadership, his ability to reach inside you and pull out your best and allow you to shine to me is one of his best traits. But my regular customer, true to his word came back and handed me what he said was my tip from someone who recognized my efforts. I opened up the package to reveal a perfect specimen of a cigar – A Cohiba Churchill!
He looked right at me and shook my hand and told me to make sure that I enjoy it. And I will. But it was the perfect cap to a weekend that I feel defines who I am and what I am here to achieve.
I would like to take this opportunity to say congratulations to everyone of us that worked through this weekend and achieved greatness. Way to go guys and girls. I’m giving you all a big pat on the back. We displayed what we are and what we can achieve. AND I COULD NOT BE MORE PROUD.
Charles de Montesquieu once said; “To become truly great, one has to stand with people, not above them.”
Executive Chef you displayed your greatness this weekend and allowed us all to be great as well. This is a memory I will cherish forever.
I left my house at 6:45 am on Friday. Arrived at work at 7:30 am. I did not leave work until 10:30 pm on Sunday and through it all I found out that I am truly meant to be where I am. THANK YOU CHEF! OUI!
Are you dreaming big and inspired?
A la prochaine
SDM
Showing posts with label Brunch. Show all posts
Showing posts with label Brunch. Show all posts
Tuesday, August 19, 2008
Sunday, March 23, 2008
Brunch Prep and Surprise Tasting Menu (file under exciting)
I hope this finds you all well. I myself am up at the crack of dawn because there is so much that I need to get done.
As always on Saturday I started doing prep for brunch. L was on vacation that meant that we all had to pick up the slack. I developed a further appreciation of L and how hard he works and the things he gets accomplished in a day. He really is a machin (misspelled on purpose). I didn’t really have to do anything for the line; my primary focus was on the brunch prep.
Brunch prep involves each of the following;
Crack 2 case eggs
Dice red onion, peppers, mushrooms, Kessler and green onion
Prep the sausage, bacon and peameal
Cut Top butt into useable sections (in this case 10)
Make Greek Salad, Tuscan Bean, Roasted Vegetables, Meat Platters (8), Cheese Platters (8), Fruit Platters (a lot), Chicken Salad, Potato Salad, Caprese Salad (8 platters), Waffle Batter, whipped cream, chocolate sauce, strawberry compote, babaganoush, whipped butter, whipped cream cheese
These are just some of the things that I got done today. I had only been scheduled until five but because there was so much to get done I said that I was more than willing and able to stay and that I was willing to come in earlier tomorrow in order to make sure that we got everything done.
Chef J was working near me and I saw that something was up and asked what was going on. As Head Chef was not there Chef J went out to deal with something and then came back. I asked what was up and he said that we had to do a tasting menu on the fly. He started thinking about it and I felt that I had an opportunity to assist both with the idea and construction. For about seven or eight minutes I blurted out things that came to mind that I would do if I had to build a menu quick. It was fun bouncing ideas off of him and he was bouncing ideas of me too. After this short time Chef J developed the plan and we started working it.
We made a four course appetizer tasting and a main course. We started with an amuse Bouche of Wild Mushroom Gnocchi with a cream sauce, spinach and crispy pancetta on top. Second tasting was a stuffed quail. Third course was a Salmon Tartare wrapped in a crepe. Fourth was Curried apricot and duck. It was exciting and exhilarating to develop something and execute it so quickly. I loved it. I really felt as if I was in my element. Moreover Chef J really appreciated it as well and said so several times. He actually said that my blurting things out helped him to create what he did and that he was super appreciative of my assistance.
I also realized again today that when I think about what I am doing too much rather than just do it it becomes like a chore, it is extremely difficult and I find that I fight my mind and my body. BUT, when I just do what I know how to do and don’t over complicate it with unnecessary thoughts I can execute quite well. I know that time and experience are my best teachers but I now also know that I need to quiet my mind quite a bit more when I am in the kitchen.
By quiet what I am referring to is that nagging little voice that is inside all of our heads. It is filled with malice, mean spiritedness, doubt, fear, etc. I’m sure you all know that little voice and the way that it causes you to respond either physically or through a loss of mental acuity. I am making a concerted effort this week to silence that voice and to allow my body to do what it knows how to do.
I also got a new knife today. This caused an excitement that used to be reserved for the death of a pen or the purchase of a new one. My heart actually skipped a beat as I put a new tool in my hand. A tool that means far more to me as I realize my life’s purpose and my own personal if not selfish realization of my dreams. I purchased another Mac knife (www.macknife.com ). (I really like the style, construction, weighting, ease of use and sharpness). The one I just bought can be found here; http://www.macknife.com/images/knives/pmsk65.gif .
As well I also wanted to make a side note about my last post. I often consider the other side of food. In Canada, and in fact in the industrialized world we take food for granted. It is a secondary concern or even lower. The reason for this is that we live in a society of gross (read a lot) abundance. Think of the industrialized world as if it were a child of wealth. There are two kinds of children who grow up in wealth. Those that have a full appreciation and understanding of it and then there are the wayward ones that become spoiled, complacent and unaware of the lengths that are gone to for wealth to amass. With food in the industrialized world we are the exact same as the second child. I mention all this because my mother lives on the ground in Africa. She is surrounded by poverty and lack and I felt that I needed to mention that we are spoiled here and have little or no understanding of how the food we eat arrives at our plate and have even less respect for it (in most cases). I wasn’t even going to make this side note but I felt it was important to try to get everyone to see that food is much more than what we put on our plate or is put on the plate in front of us. Yes of course it is sustenance but if you look at the world today you will see that food is used as a weapon, as a tool and there is an ugly side to it.
But this realization is something I have known my whole life. It is also something that I plan on working to correct. We have no attachment to our food here. Most kids could not tell you that a carrot grows underground or that a mushroom grows in the dark. Most kids today have not seen a farm, whether animal or vegetable, and as such there is little or no appreciation for the food we eat. Do you think that if we took a child from Africa, India or China and brought them to a farm that they would have a greater appreciation then would a child from the industrialized world?
At any rate Monday is my day off and I plan on finishing The Nigel Didcock book. Moreover, Executive Chef gave me another great book; Michel Roux’s “Sauces.” And let me just tell you how excited I am to tear through that while sipping a great whiskey.
Thus I leave you with the following thought from Albert Schweitzer; “Ethics cannot be based upon our obligations toward [people], but they are complete and natural only when we feel this Reverence for Life and the desire to have compassion for and to help all creatures insofar as it is in our power. I think that this ethic will become more and more recognized because of its great naturalness and because it is the foundation of a true humanism toward which we must strive if our culture is to become truly ethical.”
I hope you are all truly inspired today, tomorrow and next week. Dream big and HAPPY EASTER!
A la prochaine
SDM
As always on Saturday I started doing prep for brunch. L was on vacation that meant that we all had to pick up the slack. I developed a further appreciation of L and how hard he works and the things he gets accomplished in a day. He really is a machin (misspelled on purpose). I didn’t really have to do anything for the line; my primary focus was on the brunch prep.
Brunch prep involves each of the following;
Crack 2 case eggs
Dice red onion, peppers, mushrooms, Kessler and green onion
Prep the sausage, bacon and peameal
Cut Top butt into useable sections (in this case 10)
Make Greek Salad, Tuscan Bean, Roasted Vegetables, Meat Platters (8), Cheese Platters (8), Fruit Platters (a lot), Chicken Salad, Potato Salad, Caprese Salad (8 platters), Waffle Batter, whipped cream, chocolate sauce, strawberry compote, babaganoush, whipped butter, whipped cream cheese
These are just some of the things that I got done today. I had only been scheduled until five but because there was so much to get done I said that I was more than willing and able to stay and that I was willing to come in earlier tomorrow in order to make sure that we got everything done.
Chef J was working near me and I saw that something was up and asked what was going on. As Head Chef was not there Chef J went out to deal with something and then came back. I asked what was up and he said that we had to do a tasting menu on the fly. He started thinking about it and I felt that I had an opportunity to assist both with the idea and construction. For about seven or eight minutes I blurted out things that came to mind that I would do if I had to build a menu quick. It was fun bouncing ideas off of him and he was bouncing ideas of me too. After this short time Chef J developed the plan and we started working it.
We made a four course appetizer tasting and a main course. We started with an amuse Bouche of Wild Mushroom Gnocchi with a cream sauce, spinach and crispy pancetta on top. Second tasting was a stuffed quail. Third course was a Salmon Tartare wrapped in a crepe. Fourth was Curried apricot and duck. It was exciting and exhilarating to develop something and execute it so quickly. I loved it. I really felt as if I was in my element. Moreover Chef J really appreciated it as well and said so several times. He actually said that my blurting things out helped him to create what he did and that he was super appreciative of my assistance.
I also realized again today that when I think about what I am doing too much rather than just do it it becomes like a chore, it is extremely difficult and I find that I fight my mind and my body. BUT, when I just do what I know how to do and don’t over complicate it with unnecessary thoughts I can execute quite well. I know that time and experience are my best teachers but I now also know that I need to quiet my mind quite a bit more when I am in the kitchen.
By quiet what I am referring to is that nagging little voice that is inside all of our heads. It is filled with malice, mean spiritedness, doubt, fear, etc. I’m sure you all know that little voice and the way that it causes you to respond either physically or through a loss of mental acuity. I am making a concerted effort this week to silence that voice and to allow my body to do what it knows how to do.
I also got a new knife today. This caused an excitement that used to be reserved for the death of a pen or the purchase of a new one. My heart actually skipped a beat as I put a new tool in my hand. A tool that means far more to me as I realize my life’s purpose and my own personal if not selfish realization of my dreams. I purchased another Mac knife (www.macknife.com ). (I really like the style, construction, weighting, ease of use and sharpness). The one I just bought can be found here; http://www.macknife.com/images/knives/pmsk65.gif .
As well I also wanted to make a side note about my last post. I often consider the other side of food. In Canada, and in fact in the industrialized world we take food for granted. It is a secondary concern or even lower. The reason for this is that we live in a society of gross (read a lot) abundance. Think of the industrialized world as if it were a child of wealth. There are two kinds of children who grow up in wealth. Those that have a full appreciation and understanding of it and then there are the wayward ones that become spoiled, complacent and unaware of the lengths that are gone to for wealth to amass. With food in the industrialized world we are the exact same as the second child. I mention all this because my mother lives on the ground in Africa. She is surrounded by poverty and lack and I felt that I needed to mention that we are spoiled here and have little or no understanding of how the food we eat arrives at our plate and have even less respect for it (in most cases). I wasn’t even going to make this side note but I felt it was important to try to get everyone to see that food is much more than what we put on our plate or is put on the plate in front of us. Yes of course it is sustenance but if you look at the world today you will see that food is used as a weapon, as a tool and there is an ugly side to it.
But this realization is something I have known my whole life. It is also something that I plan on working to correct. We have no attachment to our food here. Most kids could not tell you that a carrot grows underground or that a mushroom grows in the dark. Most kids today have not seen a farm, whether animal or vegetable, and as such there is little or no appreciation for the food we eat. Do you think that if we took a child from Africa, India or China and brought them to a farm that they would have a greater appreciation then would a child from the industrialized world?
At any rate Monday is my day off and I plan on finishing The Nigel Didcock book. Moreover, Executive Chef gave me another great book; Michel Roux’s “Sauces.” And let me just tell you how excited I am to tear through that while sipping a great whiskey.
Thus I leave you with the following thought from Albert Schweitzer; “Ethics cannot be based upon our obligations toward [people], but they are complete and natural only when we feel this Reverence for Life and the desire to have compassion for and to help all creatures insofar as it is in our power. I think that this ethic will become more and more recognized because of its great naturalness and because it is the foundation of a true humanism toward which we must strive if our culture is to become truly ethical.”
I hope you are all truly inspired today, tomorrow and next week. Dream big and HAPPY EASTER!
A la prochaine
SDM
Monday, February 25, 2008
I LOVE brunch! (file under I really enjoy Sundays)
So I arrived at work bright eyed and bushy tailed with a smile on my face. The moment I got into work I ripped off my butcher paper and scribbled something with the intensity of a child holding a crayon looking at his mothers freshly painted wall. Hmmm red would go great right HERE! After scribbling I started getting all the things ready for brunch. I got the tables, the linens, the inserts (I know I keep promising you descriptions of inserts. Coming tomorrow), the waffle maker, the pans, the burners and everything else. Then of course started putting out the food.
It gives you time to reflect on your week and share a few laughs with your family. It really is fast paced as we have two hours to set up and ensure everything is in its place. And then 11 am comes so fast that you think it is only 9:30 am. But with my whites on I pull down my jacket to look my most presentable. I take great pride in my whites. I take even greater pride in making sure that I am representing the restaurant. I have a large smile on my face and am chatty (but professional) with everyone. Asking them how their day has been, how they are enjoying brunch. Invariably since I’ve started someone notices how happy I am; and the usual answer is; “A funny thing happened on the way to my dream…” I discovered true joy, at peace with myself and the world around me and striving to just keep going.
At one point today I was making a waffle, cutting roast beef and pea meal bacon and making five omelettes (three and then two as we only have three burners out). We had a seating yesterday of about two hundred and twenty which meant that the pace was steady but not overwhelming.
I really enjoy Sunday. I really enjoy brunch. Sure while most people that I know are still in bed I am working my butt off. But I am doing what I want to do. For the first time in my life. How could I not smile?
There are a few people that come every week and I’ve gotten to be chatty with. They always tell me that they love my energy and enthusiasm and say that my smile could light New York City. This always makes me laugh as C is in NYC right now and I am always telling her that it is her smile that can light a city. I think the secret to my smile is that I have a heartfelt joy. I have purpose and have surrendered to it wonderfully.
After brunch was tear down. I had to vac pack about a million things, clean up and then get ready to go home. I let Chef J how amazing his dish was and how I had analyzed it over night trying to break down each component, each texture, and each flavour and how they commingle. It was great! And I think he really appreciated that I let him know how fantastic his dish was.
I got home and was going to blog but was extremely tired as my forty-four hour week was really more like seventy-five or eighty. But I am overjoyed, over loved and certainly over me as Stevie Wonder would say.
That said I got home and fell asleep. I slept from 6:30 pm until 10 am Monday morning. (I’m writing this on Monday) Life is a peculiar thing; When its great its great but when its not it affects every part of you. Now, because of where I am, who I work with and what I am attempting to do I find myself thrilled (though a little sad I didn’t come earlier). As such I thought the following quote made a tonne of sense by Eric Fromm; “Let your mind start a journey thru a strange new world. Leave all thoughts of the world you knew before. Let your soul take you where you long to be...Close your eyes let your spirit start to soar, and you'll live as you've never lived before.”
And I truly am living as I never have before. Are you? Be inspired today. Start to soar. Do not be content with merely living as life is far too short for that. Be you and soar to wherever you choose. I have which means you CAN!
A la prochaine
SDM
PS… Tomorrow I will write about Gotham and Portale!
It gives you time to reflect on your week and share a few laughs with your family. It really is fast paced as we have two hours to set up and ensure everything is in its place. And then 11 am comes so fast that you think it is only 9:30 am. But with my whites on I pull down my jacket to look my most presentable. I take great pride in my whites. I take even greater pride in making sure that I am representing the restaurant. I have a large smile on my face and am chatty (but professional) with everyone. Asking them how their day has been, how they are enjoying brunch. Invariably since I’ve started someone notices how happy I am; and the usual answer is; “A funny thing happened on the way to my dream…” I discovered true joy, at peace with myself and the world around me and striving to just keep going.
At one point today I was making a waffle, cutting roast beef and pea meal bacon and making five omelettes (three and then two as we only have three burners out). We had a seating yesterday of about two hundred and twenty which meant that the pace was steady but not overwhelming.
I really enjoy Sunday. I really enjoy brunch. Sure while most people that I know are still in bed I am working my butt off. But I am doing what I want to do. For the first time in my life. How could I not smile?
There are a few people that come every week and I’ve gotten to be chatty with. They always tell me that they love my energy and enthusiasm and say that my smile could light New York City. This always makes me laugh as C is in NYC right now and I am always telling her that it is her smile that can light a city. I think the secret to my smile is that I have a heartfelt joy. I have purpose and have surrendered to it wonderfully.
After brunch was tear down. I had to vac pack about a million things, clean up and then get ready to go home. I let Chef J how amazing his dish was and how I had analyzed it over night trying to break down each component, each texture, and each flavour and how they commingle. It was great! And I think he really appreciated that I let him know how fantastic his dish was.
I got home and was going to blog but was extremely tired as my forty-four hour week was really more like seventy-five or eighty. But I am overjoyed, over loved and certainly over me as Stevie Wonder would say.
That said I got home and fell asleep. I slept from 6:30 pm until 10 am Monday morning. (I’m writing this on Monday) Life is a peculiar thing; When its great its great but when its not it affects every part of you. Now, because of where I am, who I work with and what I am attempting to do I find myself thrilled (though a little sad I didn’t come earlier). As such I thought the following quote made a tonne of sense by Eric Fromm; “Let your mind start a journey thru a strange new world. Leave all thoughts of the world you knew before. Let your soul take you where you long to be...Close your eyes let your spirit start to soar, and you'll live as you've never lived before.”
And I truly am living as I never have before. Are you? Be inspired today. Start to soar. Do not be content with merely living as life is far too short for that. Be you and soar to wherever you choose. I have which means you CAN!
A la prochaine
SDM
PS… Tomorrow I will write about Gotham and Portale!
Monday, February 18, 2008
What a week (file under category long and filled with knowledge)
So I got to work early (or so I thought). Last week when I went for a drink with Head Chef he told me that I was at work every day at 10 until close. So when I walked in yesterday I was late and there were more than a few annoyed people. Though when I explained I hadn’t even looked at the schedule and was going on what Head Chef told me they relaxed a bit and told me that every Sunday is a 9 am start. I filed it into the memory banks and will make sure that I am always there at 9 or before (as I usually am early). Also ALWAYS CHECK THE SCHEDULE!
So I was rushed the moment I got there. I started setting up for brunch as set up had already started. R and I made sure that everything was just so. I went out for a smoke as we finnished and it was time for service. Again I was at the station, cutting protein, making waffles and omelettes. And here a funny tale…
On Sunday, even with no sleep (as I generally am not sleeping much now) as with every other day I am extremely perky. Or at least what people read as perky. In fact it is just the happiness in my soul radiating outward and I guess people read that as perky. Some may try to break that out of me but it won’t happen. Long time ago when I was training in Karate my Sensei and I would have marathon sparring sessions. After one particular session, which was physically painful and quite grueling, I limped to Sensei’s office and said; “You know Sensei, you can break my body but you will NEVER break my spirit.” I am applying the same belief at Reservation. My body may get cut, broken, beaten and tired, but my spirit is never going to break. As I like to say, A funny thing happened on the way to my dream. So now the funny…
When at my station I beam. There are several people that comment on it each week and as I’ve said I reply that living your dream has that affect. So I was picking up my knife to carve some roast beef. Part of setting up the station includes having a rag to wipe of the blade (and I use two knives, one for each protein). You do this because as someone that works in a kitchen the knife is one of your best friends. You treat with the utmost respect and ensure that it is both sharp and clean. So I set up my rag and every once in a while the knife will stick to the rag. So I go to pick up my knife and it sticks to the rag. As I don’t hold the knife with a ridiculous amount of pressure it did a back flip and caught my left hand right in between by thumb and forefinger. I immediately stepped away from that station. Covered and pressured the cut and went to the kitchen to clean it and put on a glove.
But think about how the universe has to conspire to have a knife do a back flip and then cut the same hand that you were trying to pick it up with. I just laughed (another badge of dream living). I went into the kitchen and Chef J looked at me and asked how I could possibly get cut on my working hand. He just looked at me amazed and then laughed. I proceeded to clean the cut and bandage it. Put on a glove and then right back to my station. All told I was away for three minutes. Such is the life I’ve chosen to live. But really, a back flipping carving knife cutting your good hand. Whose ever heard of such a thing happening.
Later Head Chef explained to me that I should have been using a damp rag and that I can potentially fold it so that if I had to I could have sixteen different folds. Head Chef is kind of like Socrates in the way he teaches. His method is to let you learn by personal realization rather than beating you over the head with it. It is subtle but powerful and I have lots to learn from him.
After brunch was over we had to tear it down and start setting up for the big event that night which was a charity fundraiser with a professional sports team. I had to do the Mash potatoes, prep the buns and then work on Canapés with the Garde Manger S. She was having a rough day yesterday and I (being so slow) certainly wasn’t helping. But she, like everyone else there is better than a machine. I asked her how long it took her to get quick and she said she wasn’t sure but that it comes in time. The night before she was really helpful to me as well and she explained that it was because she joined the kitchen just like me and had to go through the same things. In this industry, there is a reason that you rise the way you do. You have to experience everything in order to learn it, appreciate it and then appreciate those that have come before and after you. I was grateful for her help.
So to do about one hundred pounds of Mash took me about half an hour to mix up and then put into hotel pans (I will explain all the pans tomorrow.) After that it was a push for about two hours on canapés. Again for every plate I put out she put out two or three. Once I know how everything works speed will naturally develop. But right now I feel like some hoofed animal with no grace. Sometimes a bull, other times a horse and sometimes an ASS. But I know I will get there. Just put my head down and keep going. Mental acuity is one of the most important things in this industry and I am now training my mind to be ready for the future.
The event was a few hours after which we all tore down. Cleaned up and put everything away. As A was leaving for his stage tomorrow we all went out for a drink. Prior to leaving Head Chef sent the kitchen staff some beers as a thank you for our hard work. It was greatly appreciated. I had a glass of wine that A broke (nice red wine) but then had to drink white as there was no more open red.
Going out with everyone from work is awesome. These people are all highly motivated and want to be better. Not only that but they are like a family. I won’t give details of the conversation but Head Chef (who had another commitment but still came to send A off). First when he walks in he says hello to everyone. Then goes to the bar and buys everyone a drink (We were not allowed to buy him one and even if we had wanted to he instructed the staff to not allow it to happen). While having the drink I watched and listened intently as Chef dissected a certain situation for S. Listening to him do this so plainly revealed much to me about the environment I was in and especially how certain things all go together.
I asked Head Chef about the environment. What I had just witnessed. And how it is they do it. He explained that we are like his family. That it is important for the family to function. That like any family there are going to be events, crisis, etc, but that we need to deal with them and move on. I really like this man. He is only a couple of years older than me but MUCH wiser. TIME AND EXPERIENCE.
Watching the whole “family” be jovial, laughing and talking I really felt that I was part of something much bigger than myself and that I too had something to contribute. A funny thing happened on the way to my dream.
I now physically understand what both Exec and Head Chefs meant when they said take your days off. When I got home I couldn’t even get undressed I was that tired. I sat down to watch TV for a bit and was asleep within minutes. I slept until 11 am.
Confucius once said; “To put the world right in order, we must first put the nation in order; to put the nation in order, we must first put the family in order; to put the family in order, we must first cultivate our personal life; we must first set our hearts right.” That is what is happening for me right now and I believe that is what is happening in the kitchen. We are learning through food how to be better people and I know that my heart is in the right place now, for the first time in my life.
I truly hope that you all have an inspired tomorrow. As you sleep tonight dream a little dream about where you want to go tomorrow. When you wake up take the first step toward it. You’ll be amazed what happens.
A la prochaine.
SDM
So I was rushed the moment I got there. I started setting up for brunch as set up had already started. R and I made sure that everything was just so. I went out for a smoke as we finnished and it was time for service. Again I was at the station, cutting protein, making waffles and omelettes. And here a funny tale…
On Sunday, even with no sleep (as I generally am not sleeping much now) as with every other day I am extremely perky. Or at least what people read as perky. In fact it is just the happiness in my soul radiating outward and I guess people read that as perky. Some may try to break that out of me but it won’t happen. Long time ago when I was training in Karate my Sensei and I would have marathon sparring sessions. After one particular session, which was physically painful and quite grueling, I limped to Sensei’s office and said; “You know Sensei, you can break my body but you will NEVER break my spirit.” I am applying the same belief at Reservation. My body may get cut, broken, beaten and tired, but my spirit is never going to break. As I like to say, A funny thing happened on the way to my dream. So now the funny…
When at my station I beam. There are several people that comment on it each week and as I’ve said I reply that living your dream has that affect. So I was picking up my knife to carve some roast beef. Part of setting up the station includes having a rag to wipe of the blade (and I use two knives, one for each protein). You do this because as someone that works in a kitchen the knife is one of your best friends. You treat with the utmost respect and ensure that it is both sharp and clean. So I set up my rag and every once in a while the knife will stick to the rag. So I go to pick up my knife and it sticks to the rag. As I don’t hold the knife with a ridiculous amount of pressure it did a back flip and caught my left hand right in between by thumb and forefinger. I immediately stepped away from that station. Covered and pressured the cut and went to the kitchen to clean it and put on a glove.
But think about how the universe has to conspire to have a knife do a back flip and then cut the same hand that you were trying to pick it up with. I just laughed (another badge of dream living). I went into the kitchen and Chef J looked at me and asked how I could possibly get cut on my working hand. He just looked at me amazed and then laughed. I proceeded to clean the cut and bandage it. Put on a glove and then right back to my station. All told I was away for three minutes. Such is the life I’ve chosen to live. But really, a back flipping carving knife cutting your good hand. Whose ever heard of such a thing happening.
Later Head Chef explained to me that I should have been using a damp rag and that I can potentially fold it so that if I had to I could have sixteen different folds. Head Chef is kind of like Socrates in the way he teaches. His method is to let you learn by personal realization rather than beating you over the head with it. It is subtle but powerful and I have lots to learn from him.
After brunch was over we had to tear it down and start setting up for the big event that night which was a charity fundraiser with a professional sports team. I had to do the Mash potatoes, prep the buns and then work on Canapés with the Garde Manger S. She was having a rough day yesterday and I (being so slow) certainly wasn’t helping. But she, like everyone else there is better than a machine. I asked her how long it took her to get quick and she said she wasn’t sure but that it comes in time. The night before she was really helpful to me as well and she explained that it was because she joined the kitchen just like me and had to go through the same things. In this industry, there is a reason that you rise the way you do. You have to experience everything in order to learn it, appreciate it and then appreciate those that have come before and after you. I was grateful for her help.
So to do about one hundred pounds of Mash took me about half an hour to mix up and then put into hotel pans (I will explain all the pans tomorrow.) After that it was a push for about two hours on canapés. Again for every plate I put out she put out two or three. Once I know how everything works speed will naturally develop. But right now I feel like some hoofed animal with no grace. Sometimes a bull, other times a horse and sometimes an ASS. But I know I will get there. Just put my head down and keep going. Mental acuity is one of the most important things in this industry and I am now training my mind to be ready for the future.
The event was a few hours after which we all tore down. Cleaned up and put everything away. As A was leaving for his stage tomorrow we all went out for a drink. Prior to leaving Head Chef sent the kitchen staff some beers as a thank you for our hard work. It was greatly appreciated. I had a glass of wine that A broke (nice red wine) but then had to drink white as there was no more open red.
Going out with everyone from work is awesome. These people are all highly motivated and want to be better. Not only that but they are like a family. I won’t give details of the conversation but Head Chef (who had another commitment but still came to send A off). First when he walks in he says hello to everyone. Then goes to the bar and buys everyone a drink (We were not allowed to buy him one and even if we had wanted to he instructed the staff to not allow it to happen). While having the drink I watched and listened intently as Chef dissected a certain situation for S. Listening to him do this so plainly revealed much to me about the environment I was in and especially how certain things all go together.
I asked Head Chef about the environment. What I had just witnessed. And how it is they do it. He explained that we are like his family. That it is important for the family to function. That like any family there are going to be events, crisis, etc, but that we need to deal with them and move on. I really like this man. He is only a couple of years older than me but MUCH wiser. TIME AND EXPERIENCE.
Watching the whole “family” be jovial, laughing and talking I really felt that I was part of something much bigger than myself and that I too had something to contribute. A funny thing happened on the way to my dream.
I now physically understand what both Exec and Head Chefs meant when they said take your days off. When I got home I couldn’t even get undressed I was that tired. I sat down to watch TV for a bit and was asleep within minutes. I slept until 11 am.
Confucius once said; “To put the world right in order, we must first put the nation in order; to put the nation in order, we must first put the family in order; to put the family in order, we must first cultivate our personal life; we must first set our hearts right.” That is what is happening for me right now and I believe that is what is happening in the kitchen. We are learning through food how to be better people and I know that my heart is in the right place now, for the first time in my life.
I truly hope that you all have an inspired tomorrow. As you sleep tonight dream a little dream about where you want to go tomorrow. When you wake up take the first step toward it. You’ll be amazed what happens.
A la prochaine.
SDM
Sunday, February 10, 2008
Passion
I’ve become quite comfortable with Brunch now. I, as always, arrived early for work and started at it right away. I’ve taken to writing a little something each day I work on butcher paper. I am keeping them all and will someday publish them. I had an internal argument as to whether or not to share an example with you here and guess what; the writing won. As I have shared here, none of this would have been possible with out the love and support of my friends and family. C, especially, has been my guardian angel. She has stood by me when no one else would. She is a true marvel in the world and I am fortunate to know the love we share. Most of what I’ve written so far has been a tribute (albeit nowhere near adequate) for the love, support, guidance and little (read necessary kicks in the ass) pushes along the way. I love you C;
Finally
Finally,
At peace with myself,
The internal dialogue a consistent strife,
Keeping me from me,
Has quieted,
Being replaced by the fan fare of trumpets,
Heralding my awakening,
Signaling a bright future,
Personal,
With love as my guide,
And too personal,
As in the kitchen,
I’ve come to find,
ME;
You are my beacon,
The prism of my soul,
Without whom none of this would be possible,
As I start another day,
Stepping into my future,
Now,
I am reborn,
As too is our love,
And I am grateful.
When I write it takes me about two or three minutes to produce something like that. I don’t think about it before or during. It is more like I am a conduit and the universe, God, or whatever you would like to term it, is flowing through me. It is my fervent desire that food becomes the same way for me. Not thinking about it (as I find that we are often in the way of ourselves) but instead further building on my intuition with food. Grasping all the knowledge I can so that I can become what I’ve always said I wanted to be. A RESTERAUNTEUR.
So I set up for brunch and then ran out for a smoke as again I was in the front of house. Brunch delivers me the opportunity to come face to face with some of Reservations clientele. As I mentioned last week at brunch, again this week, one man and a woman both mentioned that I was beaming. Asking why I gave them the same answer I gave last week; “How could I not be, I’m living my dream!”
The funny thing about dreams is that everyone has one. But not everyone is willing to do what it takes to make his or her dream a reality. Taking that first step that brought me into the kitchen was not easy. BUT, the moment I put on my whites for the first time. I knew. I KNEW that I was where I belonged and since then I have been reassured many times both by others and by that once really ugly voice inside of me that now sounds like my angel (C). That voice has made all the difference in my life now. I’m no longer running away from myself. From what I want. From WHO I AM!
After brunch was over we naturally ripped it down and cleaned the kitchen. I had asked Head Chef if he wanted to go for a beer after I was done work and he said he had a meeting but that he would love to after it was over.
I went over to our sister restaurant to let Head Chef know that my cell was dead but that I was going to go over and have a drink. He suggested that I have a seat at the bar (I asked if it was okay for me to have a drink there as in my contract it says that I can’t drink at work). He said sure. I had a Makers Mark. Haven’t had one in years but just felt like it.
After that Head Chef and I walked towards our next destination. He asked about what my challenges were and was quick to quiet them. I’ve come to realize that the make up of great chef is a complicated mish mash of a million different skills. If I had to mathematically equate it it would look something like this (in no particular order);
Passion (to the power of 10)+
Drive+
Knowledge+
Intuition+
Daring+
Wisdom+
Compassion+
Strength+
Task masker+
Drill Sergeant+
Fearlessness+
Problem Solving+
Creativity+
Attention to detail (squared)+
Desire =
A GREAT CHEF!
It will be interesting to see how that formula changes over time and I out right apologize for anything I’ve overlooked. But I think you get the idea.
Of course it is Valentines this week and we will be very busy. We have a couple of really big functions as well so I will be working from 10 to close everyday. I believe that this week is going to be the closest to what summer looks like (though I may be wrong) at Reservation and I am excited to see it.
Adelle Davis once said; “We are indeed much more than what we eat, but what we eat can nevertheless help us to be much more than what we are.” What are you? What do you want to be? I can answer it. I want to be a Great Chef.
I hope you all have an inspired day and tomorrow. Tomorrow I am going to write a bit about Heston Blumenthal and my feelings towards what it is he does.
A la prochaine!
SDM
Finally
Finally,
At peace with myself,
The internal dialogue a consistent strife,
Keeping me from me,
Has quieted,
Being replaced by the fan fare of trumpets,
Heralding my awakening,
Signaling a bright future,
Personal,
With love as my guide,
And too personal,
As in the kitchen,
I’ve come to find,
ME;
You are my beacon,
The prism of my soul,
Without whom none of this would be possible,
As I start another day,
Stepping into my future,
Now,
I am reborn,
As too is our love,
And I am grateful.
When I write it takes me about two or three minutes to produce something like that. I don’t think about it before or during. It is more like I am a conduit and the universe, God, or whatever you would like to term it, is flowing through me. It is my fervent desire that food becomes the same way for me. Not thinking about it (as I find that we are often in the way of ourselves) but instead further building on my intuition with food. Grasping all the knowledge I can so that I can become what I’ve always said I wanted to be. A RESTERAUNTEUR.
So I set up for brunch and then ran out for a smoke as again I was in the front of house. Brunch delivers me the opportunity to come face to face with some of Reservations clientele. As I mentioned last week at brunch, again this week, one man and a woman both mentioned that I was beaming. Asking why I gave them the same answer I gave last week; “How could I not be, I’m living my dream!”
The funny thing about dreams is that everyone has one. But not everyone is willing to do what it takes to make his or her dream a reality. Taking that first step that brought me into the kitchen was not easy. BUT, the moment I put on my whites for the first time. I knew. I KNEW that I was where I belonged and since then I have been reassured many times both by others and by that once really ugly voice inside of me that now sounds like my angel (C). That voice has made all the difference in my life now. I’m no longer running away from myself. From what I want. From WHO I AM!
After brunch was over we naturally ripped it down and cleaned the kitchen. I had asked Head Chef if he wanted to go for a beer after I was done work and he said he had a meeting but that he would love to after it was over.
I went over to our sister restaurant to let Head Chef know that my cell was dead but that I was going to go over and have a drink. He suggested that I have a seat at the bar (I asked if it was okay for me to have a drink there as in my contract it says that I can’t drink at work). He said sure. I had a Makers Mark. Haven’t had one in years but just felt like it.
After that Head Chef and I walked towards our next destination. He asked about what my challenges were and was quick to quiet them. I’ve come to realize that the make up of great chef is a complicated mish mash of a million different skills. If I had to mathematically equate it it would look something like this (in no particular order);
Passion (to the power of 10)+
Drive+
Knowledge+
Intuition+
Daring+
Wisdom+
Compassion+
Strength+
Task masker+
Drill Sergeant+
Fearlessness+
Problem Solving+
Creativity+
Attention to detail (squared)+
Desire =
A GREAT CHEF!
It will be interesting to see how that formula changes over time and I out right apologize for anything I’ve overlooked. But I think you get the idea.
Of course it is Valentines this week and we will be very busy. We have a couple of really big functions as well so I will be working from 10 to close everyday. I believe that this week is going to be the closest to what summer looks like (though I may be wrong) at Reservation and I am excited to see it.
Adelle Davis once said; “We are indeed much more than what we eat, but what we eat can nevertheless help us to be much more than what we are.” What are you? What do you want to be? I can answer it. I want to be a Great Chef.
I hope you all have an inspired day and tomorrow. Tomorrow I am going to write a bit about Heston Blumenthal and my feelings towards what it is he does.
A la prochaine!
SDM
Friday, February 1, 2008
Snow Day – If you’re not a Cook!
Toronto was blanketed today with an insane amount of snow and for the first time in ages it was the thick, wet, packing almost what you would imagine North Pole snow to be like. Of course living in Canada I am very used to the snow and Toronto on any given year can be on the receiving end of the lake effect. Fortunately most of the time it hits America’s armpit; also known as Buffalo. Speaking of which you know who I’m going for in the Superbowl? Who cares; I’m working. But my love will certainly be cheering for the Giants.
Can anybody guess how my day started? Stock, Remi and Demi of course. Didn’t take long to figure that one out I hope. As I was doing this I also was doing the receiving for the day. First the grouper came in; “But where is the monk fish I asked?” Later was the answer. For some reason snow turns this city into a well congested mess. Delay. Delay. Delay. But the monk fish did come in the afternoon so no harm no foul. Then came the dairy and frozen goods. Lots of them. 3 cases whipped cream, 2 cases butter, and the brunch items for Sunday, you get the idea.
Then came the bread and the veggies. We consume a ridiculous amount of vegetables. Far more than any of you would think. Our order generally fills two or three type written pages with everything from Butternut Squash, Herbs and Tomatoes to Baby Carrots, Baby Beets and Fennel. It crosses the spectrum of everything that you could imagine. And we use it very quickly.
Looking at the function sheets for tomorrow I saw an event at 11 and another later. So it is time to do the prep. I know to all of you prep must sound boring but really it is an opportunity to get your Mise en Place correct, get much needed practice in the fine art of your knife work (I am getting better at brunoise) and get a feel for the amounts that are needed for various sizes of functions. The one starting in the morning is for 60 adults and 12 kids. There is a lot of prep involved for an event like this. But as I said it gives me the opportunity to learn new things and get better at things I’ve already been shown.
Obviously as service was going to be relatively slow tonight (though much better than expected) due to the snow storm it gave me time to do all kinds of prep. It has been snowing now for a full twenty-four hours. This allowed me to learn how to prepare new dishes for functions. Get better at telling when the demi is ready to be taken off the stove and refrigerated. I got to prepare the Bruschetta today which meant practicing my brunoise with something even hard than an onion or shallot. A TOMATO. And it truly did help my knife skills as I started to feel a bit more confidant though still fairly slow. But a great beginning at a very difficult skill. Moreover, once I had finished (or so I thought) I had chef taste it. It took a couple of seasonings but finally; “Perfect!” I didn’t quite pat myself on the back but it did feel good to hear that from Exec Chef.
Just as I had asked Exec Chef to identify his main influence I asked Head Chef today. Without skipping a beat he said Marco Pierre White. I only now found out about Marco Pierre White (http://en.wikipedia.org/wiki/Marco_Pierre_White) I asked why and Head Chef simply answered that he was a hard ass. I took it at par at that moment but after researching when I got home. Come on, 3 Michelin Stars at 33. Shiiiiiiiit! Someone worth delving further into to be sure. He has a picture in one of his book of Gordon Ramsay crying in one of his kitchen. GORDON RAMSAY crying! Shiiiiiit!
I then learned how to make Truffle scented Aioli. Ah, yes please. Incidentally did any of you realize that the reason that pigs and dogs can be trained to find Truffles is because it gives off a scent that is identical to their olfactory senses as that of the pheromones of their partners? No wonder those little buggers dig and dig and dig. I mean I would too. Wouldn’t you? Not to mention the fact that the prize they find can cost up to $200 for a single Truffle. I’m sure for the herders it is a pretty good return on investment. But back to the Aioli. It is far more complicated than it seems. I could get into the minutiae but as I said before in an earlier post I do not want to betray any of the secrets that the Chefs have. If you’re really curious about the generalities of it you can go here; http://en.wikipedia.org/wiki/Aioli. I had always thought that Aioli was from Italy but as I learned last week it is actually from Provence. And have any of you even wondered why the French became so dependant on sauces; Bueller, Bueller – Quite simply their food sucked ASS (perhaps the reason French women are so skinny?) so they needed to mask it. Naturally it has gotten better with time as have their sauces but that is the original reason. After making the “perfect” seasoned and tasting Aioli (YES!) I moved onto a mango infused Aioli. Again not easy and again “well done!” Double YES!
I then did some more prep work for the function and then started doing a thorough scrub down of the kitchen. C could easily tell anyone that one thing I hate is cleaning. The vacuum cleaner sends me running faster than a Cheetah after an Antelope (or Coyote after Road Runner)S and generally I don’t like cleaning. I think it is a throw back to my childhood but I can’t be certain. At any rate, cleaned the prep stove, range and convection oven. Thoroughly cleaned the underside of the station table as well as the bins for flour, salt flour and sugar. Again I hate cleaning but not nearly as much as I love my new path. Then we deck scrubbed the floor and mopped it. A long day but after completion Head Chef gave the prop fist and said on you go. Had it been busy I would still be there. Right about now cleaning so I guess I also had a bit, an itsy bitsy little bit of a snow day bump.
I hope that everyone’s day was as inspired, beautiful and rich as mine. If not tomorrow is another day. Shoot for the stars. If I can do this you too can do anything you want. What are you afraid of? What are you waiting for?
There is an old Punjabi proverb that says; “Eat moderately, walk on the straight path, and you needn’t worry.” Now how true is that! I leave it with you. Talk amongst yourselves.
Be well and laugh… It helps!
SDM
Can anybody guess how my day started? Stock, Remi and Demi of course. Didn’t take long to figure that one out I hope. As I was doing this I also was doing the receiving for the day. First the grouper came in; “But where is the monk fish I asked?” Later was the answer. For some reason snow turns this city into a well congested mess. Delay. Delay. Delay. But the monk fish did come in the afternoon so no harm no foul. Then came the dairy and frozen goods. Lots of them. 3 cases whipped cream, 2 cases butter, and the brunch items for Sunday, you get the idea.
Then came the bread and the veggies. We consume a ridiculous amount of vegetables. Far more than any of you would think. Our order generally fills two or three type written pages with everything from Butternut Squash, Herbs and Tomatoes to Baby Carrots, Baby Beets and Fennel. It crosses the spectrum of everything that you could imagine. And we use it very quickly.
Looking at the function sheets for tomorrow I saw an event at 11 and another later. So it is time to do the prep. I know to all of you prep must sound boring but really it is an opportunity to get your Mise en Place correct, get much needed practice in the fine art of your knife work (I am getting better at brunoise) and get a feel for the amounts that are needed for various sizes of functions. The one starting in the morning is for 60 adults and 12 kids. There is a lot of prep involved for an event like this. But as I said it gives me the opportunity to learn new things and get better at things I’ve already been shown.
Obviously as service was going to be relatively slow tonight (though much better than expected) due to the snow storm it gave me time to do all kinds of prep. It has been snowing now for a full twenty-four hours. This allowed me to learn how to prepare new dishes for functions. Get better at telling when the demi is ready to be taken off the stove and refrigerated. I got to prepare the Bruschetta today which meant practicing my brunoise with something even hard than an onion or shallot. A TOMATO. And it truly did help my knife skills as I started to feel a bit more confidant though still fairly slow. But a great beginning at a very difficult skill. Moreover, once I had finished (or so I thought) I had chef taste it. It took a couple of seasonings but finally; “Perfect!” I didn’t quite pat myself on the back but it did feel good to hear that from Exec Chef.
Just as I had asked Exec Chef to identify his main influence I asked Head Chef today. Without skipping a beat he said Marco Pierre White. I only now found out about Marco Pierre White (http://en.wikipedia.org/wiki/Marco_Pierre_White) I asked why and Head Chef simply answered that he was a hard ass. I took it at par at that moment but after researching when I got home. Come on, 3 Michelin Stars at 33. Shiiiiiiiit! Someone worth delving further into to be sure. He has a picture in one of his book of Gordon Ramsay crying in one of his kitchen. GORDON RAMSAY crying! Shiiiiiit!
I then learned how to make Truffle scented Aioli. Ah, yes please. Incidentally did any of you realize that the reason that pigs and dogs can be trained to find Truffles is because it gives off a scent that is identical to their olfactory senses as that of the pheromones of their partners? No wonder those little buggers dig and dig and dig. I mean I would too. Wouldn’t you? Not to mention the fact that the prize they find can cost up to $200 for a single Truffle. I’m sure for the herders it is a pretty good return on investment. But back to the Aioli. It is far more complicated than it seems. I could get into the minutiae but as I said before in an earlier post I do not want to betray any of the secrets that the Chefs have. If you’re really curious about the generalities of it you can go here; http://en.wikipedia.org/wiki/Aioli. I had always thought that Aioli was from Italy but as I learned last week it is actually from Provence. And have any of you even wondered why the French became so dependant on sauces; Bueller, Bueller – Quite simply their food sucked ASS (perhaps the reason French women are so skinny?) so they needed to mask it. Naturally it has gotten better with time as have their sauces but that is the original reason. After making the “perfect” seasoned and tasting Aioli (YES!) I moved onto a mango infused Aioli. Again not easy and again “well done!” Double YES!
I then did some more prep work for the function and then started doing a thorough scrub down of the kitchen. C could easily tell anyone that one thing I hate is cleaning. The vacuum cleaner sends me running faster than a Cheetah after an Antelope (or Coyote after Road Runner)S and generally I don’t like cleaning. I think it is a throw back to my childhood but I can’t be certain. At any rate, cleaned the prep stove, range and convection oven. Thoroughly cleaned the underside of the station table as well as the bins for flour, salt flour and sugar. Again I hate cleaning but not nearly as much as I love my new path. Then we deck scrubbed the floor and mopped it. A long day but after completion Head Chef gave the prop fist and said on you go. Had it been busy I would still be there. Right about now cleaning so I guess I also had a bit, an itsy bitsy little bit of a snow day bump.
I hope that everyone’s day was as inspired, beautiful and rich as mine. If not tomorrow is another day. Shoot for the stars. If I can do this you too can do anything you want. What are you afraid of? What are you waiting for?
There is an old Punjabi proverb that says; “Eat moderately, walk on the straight path, and you needn’t worry.” Now how true is that! I leave it with you. Talk amongst yourselves.
Be well and laugh… It helps!
SDM
Sunday, January 27, 2008
Brunch
I arrived this morning at 8:45 at Reservation. Drained and tired I did as I now have ingrained in my head. I started to do the stock and demi but then was tasked to help set up for brunch.
We had to move tables, chaffing dishes, the waffle maker, some heating elements, get the waffle batter ready, bring out the already cracked eggs (which I forgot to mention yesterday. I cracked 16 dozen eggs). We had to move the salads, salmon, shrimp, assorted pastries, etc. Then Head Chef comes in and says that I am going to be out in the Front of House serving the waffles, beef and peameal bacon. I was nervous, excited and ready.
For approximately four hours I was serving. Standing there watching as all manner of people came up to eat their $23 or 5 or whatever it is brunch. One of the first tables had some people that I knew and I asked Chef how I deal with it when they come up. The basic idea was affable but not lengthy conversation. No problem.
After that was done it was break down brunch. Finish the start of the stock and finish the demi for reducing. There was a dinner party there tonight (only canapés) so I actually got out early. Though I did ask several times whether I should stick around.
I then went to Chapters/Indigo and bought the very expensive but very helpful Larousse Gastronomique. It is an encyclopedia, no, the encyclopedia for the restaurant that I work in and I’m sure all classical kitchens. Had no choice. Want to make sure that I am on top of everything that gets thrown my way.
I feel as if I am a man reborn. As if my life has been charged with professional meaning and purpose. I was miserable for a good part of the last couple of years. Doing things only to survive and barely at that. Today I feel as if I have love at my side, passion at my back and the desire to take both into the next strata.
For all those that I have failed in the last year, I’m truly sorry. I have been an ass. Afraid. Tired. Scarred. Wanting. I have now passed all of these things and discovered that as much as I know about cooking there is so much more to know. I am now free to develop as a cook, a man and a human on this planet.
Tomorrow I am dedicated to studying. There is so much to learn everyday at Reservation and I am an apt pupil. I know that the coming years are going to help me continue to develop and one of the most exciting aspects is that when C and I have children they will be able to look at their father and say that he is hard working. It will help them to see that a work ethic is most important of all no matter what the work is. I hope that our children will see that although the path may not always be straight, that you need to fall every once and a while, the most important thing is to persevere.
Another lessons this week. As I get better with cooking I am also going to become a better writer. I am passionate equally about both and the writing of this journal is helping me to again to do what I use to do everyday. Writing. And it isn’t easy. When I get home I am dead tired. But I know that by developing the routine it will help me become a better person. A better lover. A better everything.
Aldous Huxley once said; “Civilization means food and literature all round. Beefsteaks and fiction magazines for all. First-class proteins for the body, fourth-class love-stories for the spirit.”
I will write tomorrow about the terms that I learned this week and about the week in general some more. All the best and please have an inspired day!
SDM
We had to move tables, chaffing dishes, the waffle maker, some heating elements, get the waffle batter ready, bring out the already cracked eggs (which I forgot to mention yesterday. I cracked 16 dozen eggs). We had to move the salads, salmon, shrimp, assorted pastries, etc. Then Head Chef comes in and says that I am going to be out in the Front of House serving the waffles, beef and peameal bacon. I was nervous, excited and ready.
For approximately four hours I was serving. Standing there watching as all manner of people came up to eat their $23 or 5 or whatever it is brunch. One of the first tables had some people that I knew and I asked Chef how I deal with it when they come up. The basic idea was affable but not lengthy conversation. No problem.
After that was done it was break down brunch. Finish the start of the stock and finish the demi for reducing. There was a dinner party there tonight (only canapés) so I actually got out early. Though I did ask several times whether I should stick around.
I then went to Chapters/Indigo and bought the very expensive but very helpful Larousse Gastronomique. It is an encyclopedia, no, the encyclopedia for the restaurant that I work in and I’m sure all classical kitchens. Had no choice. Want to make sure that I am on top of everything that gets thrown my way.
I feel as if I am a man reborn. As if my life has been charged with professional meaning and purpose. I was miserable for a good part of the last couple of years. Doing things only to survive and barely at that. Today I feel as if I have love at my side, passion at my back and the desire to take both into the next strata.
For all those that I have failed in the last year, I’m truly sorry. I have been an ass. Afraid. Tired. Scarred. Wanting. I have now passed all of these things and discovered that as much as I know about cooking there is so much more to know. I am now free to develop as a cook, a man and a human on this planet.
Tomorrow I am dedicated to studying. There is so much to learn everyday at Reservation and I am an apt pupil. I know that the coming years are going to help me continue to develop and one of the most exciting aspects is that when C and I have children they will be able to look at their father and say that he is hard working. It will help them to see that a work ethic is most important of all no matter what the work is. I hope that our children will see that although the path may not always be straight, that you need to fall every once and a while, the most important thing is to persevere.
Another lessons this week. As I get better with cooking I am also going to become a better writer. I am passionate equally about both and the writing of this journal is helping me to again to do what I use to do everyday. Writing. And it isn’t easy. When I get home I am dead tired. But I know that by developing the routine it will help me become a better person. A better lover. A better everything.
Aldous Huxley once said; “Civilization means food and literature all round. Beefsteaks and fiction magazines for all. First-class proteins for the body, fourth-class love-stories for the spirit.”
I will write tomorrow about the terms that I learned this week and about the week in general some more. All the best and please have an inspired day!
SDM
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