Eric Ripert; http://www.youtube.com/watch?v=TDPln8cDL2Q
Anthony Bourdain; http://www.youtube.com/watch?v=WfyxJifcAX8
Marco Pierre White; http://www.youtube.com/watch?v=7bjQy0S6Un4
Masaharu Morimoto; http://www.youtube.com/watch?v=SNyRCHMIWDw
Alice Waters; http://www.youtube.com/watch?v=5EGXhvS5UrU
Grant Achatz; http://www.youtube.com/watch?v=Ilnl4SRv3hw
I have seen each of these numerous times now. One of the beautiful things in this age is that I have an endless supply of videos and information on the internet. What makes it beautiful is that you do too.
An old Chinese Proverb says; “Tell me and I'll forget; show me and I may remember; involve me and I'll understand.”
Are you dreaming big and inspired?
A la prochaine
SDM
Showing posts with label Marco Pierre White. Show all posts
Showing posts with label Marco Pierre White. Show all posts
Thursday, May 21, 2009
Wednesday, April 1, 2009
The Chopping Block gets The Well…(file under Chopping Block)
Marco Pierre White’s entrance onto the North American scene through a poorly conceived and executed vehicle has come to an end. Last Thrusday NBC pulled the plug after dismal ratings.
For my part I have to admit that I watched the show (in fast forward) and found it to be an attempt to compete with Gordon Ramsay and Hells Kitchen. I worry that through no fault of his own Marco Pierre White has become victim to NBC’s continual effort to regain its glory days.
I hope that Marco Pierre White will not take too much grief as a result. I don’t believe he was anything more than the star of a vehicle. Americans need to see this great Chef for what he is and not only as he has been portrayed; an over opinionated bully with exceptional culinary skills. He is much, much more than that.
So while I feel as if the Chopping Block did deserve to be on the chopping block I hope that Marco Pierre White finds a new vehicle which fits his character and skills so that people in this part of the world can understand the sometimes mad but always culinary genius that is him.
Marco himself said; “I do not perform for a camera. I am myself. I'm a great believer if you do reality TV then you have a duty to put reality into TV. If you don't do that, then what you're doing is questioning your integrity.”
Are you dreaming big and inspired?
A la prochaine
SDM
For my part I have to admit that I watched the show (in fast forward) and found it to be an attempt to compete with Gordon Ramsay and Hells Kitchen. I worry that through no fault of his own Marco Pierre White has become victim to NBC’s continual effort to regain its glory days.
I hope that Marco Pierre White will not take too much grief as a result. I don’t believe he was anything more than the star of a vehicle. Americans need to see this great Chef for what he is and not only as he has been portrayed; an over opinionated bully with exceptional culinary skills. He is much, much more than that.
So while I feel as if the Chopping Block did deserve to be on the chopping block I hope that Marco Pierre White finds a new vehicle which fits his character and skills so that people in this part of the world can understand the sometimes mad but always culinary genius that is him.
Marco himself said; “I do not perform for a camera. I am myself. I'm a great believer if you do reality TV then you have a duty to put reality into TV. If you don't do that, then what you're doing is questioning your integrity.”
Are you dreaming big and inspired?
A la prochaine
SDM
Saturday, March 14, 2009
The Chopping Block (file under clearly American)
The Enfant Terrible. The Icon. The multi starred Michelin Chef who gave it all back. The dreamer. The tactician. The Cook. The man. I’m speaking of course of Marco Pierre White.
This week a new show premiered on NBC called “The Chopping Block,” with Marco Pierre White at the helm. I have to tell you I was hoping for more of Chef White. The premise is quite simple, teams of two, one front of the house and one back of the house, are integrated into bigger teams and given their own restaurant to run. In the show opener they are given their spaces which are nothing but shells which they have to clean up and get ready for service the next day. While at the same time preparing a dish for Chef White to determine who was going to be Head Chef the next night for service.
While I like the concept of the show, despite the gastronomic explosion and appetite for all things Chef around the world, I think that ultimately it is going to fail. But maybe I am wrong. Which is too bad. When Chef White speaks I listen intently. While at the same time I think that the people there do not necessarily for a whole myriad of reasons.
Ultimately the winner is going to get two hundred and fifty thousand dollars to open their own restaurant. Having watched the first episode I can tell you that if it was anyone other than Chef White who was the key to the show I would not watch. It is on the short side of boring, save for when he is on the screen.
I’ve given it a chance. I might still record it so that I can fast forward through it to the parts which he is on the screen. Other than that I feel as if the Chopping Block is probably going to find its way to the cutting room floor. Which is unfortunate because more Americans should know about this great Chef.
Marco Pierre White once said; " Looking back, I realize that it was my love of nature which gave me the understanding of natural ingredients. Mother Nature [sic] is the true artist, and the chef is merely the technician. "
Are you dreaming big and inspired?
A la prochaine
SDM
This week a new show premiered on NBC called “The Chopping Block,” with Marco Pierre White at the helm. I have to tell you I was hoping for more of Chef White. The premise is quite simple, teams of two, one front of the house and one back of the house, are integrated into bigger teams and given their own restaurant to run. In the show opener they are given their spaces which are nothing but shells which they have to clean up and get ready for service the next day. While at the same time preparing a dish for Chef White to determine who was going to be Head Chef the next night for service.
While I like the concept of the show, despite the gastronomic explosion and appetite for all things Chef around the world, I think that ultimately it is going to fail. But maybe I am wrong. Which is too bad. When Chef White speaks I listen intently. While at the same time I think that the people there do not necessarily for a whole myriad of reasons.
Ultimately the winner is going to get two hundred and fifty thousand dollars to open their own restaurant. Having watched the first episode I can tell you that if it was anyone other than Chef White who was the key to the show I would not watch. It is on the short side of boring, save for when he is on the screen.
I’ve given it a chance. I might still record it so that I can fast forward through it to the parts which he is on the screen. Other than that I feel as if the Chopping Block is probably going to find its way to the cutting room floor. Which is unfortunate because more Americans should know about this great Chef.
Marco Pierre White once said; " Looking back, I realize that it was my love of nature which gave me the understanding of natural ingredients. Mother Nature [sic] is the true artist, and the chef is merely the technician. "
Are you dreaming big and inspired?
A la prochaine
SDM
Tuesday, December 16, 2008
The F Word (file under Different Strokes for Different Folks)
I’ve mentioned Gordon Ramsay here before, if my memory serves, predominantly as it related to the American version of Hell’s Kitchen and as Marco Pierre White’s whipping boy way back when. Look it up, there is a picture of Gordon Ramsay crying in one of Marco Pierre White’s books. At any rate, Chef Ramsay, has a new show airing on the Food Network here in Canada (also I’m sure syndicated worldwide).
I have now watched a few episodes with my finger squarely on the fast forward button. I have immense respect for what Chef Ramsay has been able to achieve in his career. Though I find his methods a bit out there and feel that some of them may be created persona for his television audience rather than entirely real. Though some people that I know have encountered him and assure me that he is just as he appears. Again I take it with a grain of salt.
Intensely curious I watched as Chef Ramsay ripped apart his Commis’ for this, that or the other thing. The show is basically him building dishes, teaching his Commis’ with so called celebrity patrons at his restaurant. I strongly recommend watching just one episode so you can see exactly what I am talking about. It is also strange when he is explaining the recipes through a very surreal voice over to music wherein he says one word and then shows the steps. VERY WEIRD. But I guess in this age of instant gratification and limited attention spans he figures that his audience is only capable of paying attention for that long.
I bring this up because I believe that somehow, somewhere, certain Chefs came to believe that the only way to instill greatness in one of their students was through fear and intimidation. That fear, driving the student, to make the teacher happy. I AM NOT FROM THIS SCHOOL OF THOUGHT. I believe that it is completely unnecessary to degrade your student. While it may be necessary to deflate his ego or the like I certainly do not ascribe to Chef Ramsay’s methods. However, I believe that he has a track record that has worked for him and for the gluttons of punishment that have gone to work with him.
In this way I find that certain Chefs can illustrate plainly the belief that it is better to be feared than loved. I personally do not believe this. I would much rather have people love and respect me than fear me. Check it out for yourselves and you will see what I am talking about.
The great American jurist Thurgood Marshall once said; “What is the quality of your intent?
Certain people have a way of saying things that shake us at the core. Even when the words do not seem harsh or offensive, the impact is shattering. What we could be experiencing is the intent behind the words. When we intend to do good, we do. When we intend to do harm, it happens. What each of us must come to realize is that our intent always comes through. We cannot sugarcoat the feelings in our heart of hearts. The emotion is the energy that motivates. We cannot ignore what we really want to create. We should be honest and do it the way we feel it. What we owe to ourselves and everyone around is to examine the reasons of our true intent.
My intent will be evident in the results.”
Enough said!
Are you dreaming big and inspired?
A la prochaine
SDM
I have now watched a few episodes with my finger squarely on the fast forward button. I have immense respect for what Chef Ramsay has been able to achieve in his career. Though I find his methods a bit out there and feel that some of them may be created persona for his television audience rather than entirely real. Though some people that I know have encountered him and assure me that he is just as he appears. Again I take it with a grain of salt.
Intensely curious I watched as Chef Ramsay ripped apart his Commis’ for this, that or the other thing. The show is basically him building dishes, teaching his Commis’ with so called celebrity patrons at his restaurant. I strongly recommend watching just one episode so you can see exactly what I am talking about. It is also strange when he is explaining the recipes through a very surreal voice over to music wherein he says one word and then shows the steps. VERY WEIRD. But I guess in this age of instant gratification and limited attention spans he figures that his audience is only capable of paying attention for that long.
I bring this up because I believe that somehow, somewhere, certain Chefs came to believe that the only way to instill greatness in one of their students was through fear and intimidation. That fear, driving the student, to make the teacher happy. I AM NOT FROM THIS SCHOOL OF THOUGHT. I believe that it is completely unnecessary to degrade your student. While it may be necessary to deflate his ego or the like I certainly do not ascribe to Chef Ramsay’s methods. However, I believe that he has a track record that has worked for him and for the gluttons of punishment that have gone to work with him.
In this way I find that certain Chefs can illustrate plainly the belief that it is better to be feared than loved. I personally do not believe this. I would much rather have people love and respect me than fear me. Check it out for yourselves and you will see what I am talking about.
The great American jurist Thurgood Marshall once said; “What is the quality of your intent?
Certain people have a way of saying things that shake us at the core. Even when the words do not seem harsh or offensive, the impact is shattering. What we could be experiencing is the intent behind the words. When we intend to do good, we do. When we intend to do harm, it happens. What each of us must come to realize is that our intent always comes through. We cannot sugarcoat the feelings in our heart of hearts. The emotion is the energy that motivates. We cannot ignore what we really want to create. We should be honest and do it the way we feel it. What we owe to ourselves and everyone around is to examine the reasons of our true intent.
My intent will be evident in the results.”
Enough said!
Are you dreaming big and inspired?
A la prochaine
SDM
Thursday, October 16, 2008
Great Chefs (and what they mean to me)
Over the course of this past year. 10 months really. I have spent as much time as humanly possible reading. I have tried to absorb as much as humanly possible and have many notebooks and this blog as evidence of that fact.
I have read Escoffier, Girardet, the Roux Brothers, Bourdain, Marco Pierre White, Alice Waters, Thomas Keller, Michael Ruhlman and so many more. I have read MFK Fisher with delight and marveled at the ingenuity required to consider how to properly cook a wolf. But what has all this reading meant for my development?
Each time I pick up a book I read it with a sense of urgency equal to that of a student who knows that his teacher is about to die. With that urgency I have riffled through the various, wits, wisdoms and insights of the greats to both aid my journey and to illuminate my path. From each I have taken something significant and different.
But ultimately the question comes down to this; what makes a great chef great? I think that everyone in his or her chosen field asks this question. What makes a pitcher so capable of throwing? An artist so capable of capturing a moment in time? A writer, so on and so forth.
So I ask then; what does make a great chef great? I have asked this question before in the blog. How does Gordon Ramsay become Gordon Ramsay? Or Marco Pierre White? I think that in this age of instant gratification everyone buys into the belief that these people can achieve success, well, instantly. As such there is a over stylized and glamourized concept that people have with regard to them. But not me.
I have worked in the restaurant industry now for over ten months. Ten long, grueling, demanding and glorious months. I have learned more being in the restaurant than any book (or culinary school) could ever impart. And yet I am left with the question; what separates the wheat from the chaff? And ultimately I think what makes people in any given field great is; Drive, Passion, Talent, Desire and Dedication.
What makes Gordon Ramsay Gordon Ramsay is that he has worked tirelessly, everyday to BE Gordon Ramsay. The same is true of all the greats. I hope one day to be looked at not by the world at large, but by my customers, as a great chef. As a harbinger of culinary greatness that culminates in a wonderful experience, gastronomical and otherwise, that they can take with them for the rest of their lives.
The more I read, the more I come to understand, that the field that I have chosen is one that eats people alive. I come to see that I did not choose the field at all but rather that it chose me. And while today I am but an infant in the industry learning how to crawl and soon to walk, I am aware that you can’t really pick to be a great chef, YOU HAVE TO BECOME ONE. On a path that is clear but winding. That path is what has made all these Chefs great.
George Bernard Shaw once wrote; “Forget about likes and dislikes. They are of no consequence. Just do what must be done. This may not be happiness but it is greatness.” Think about that for a minute.
Are you dreaming big and inspired? WHY NOT?
A la prochaine
SDM
I have read Escoffier, Girardet, the Roux Brothers, Bourdain, Marco Pierre White, Alice Waters, Thomas Keller, Michael Ruhlman and so many more. I have read MFK Fisher with delight and marveled at the ingenuity required to consider how to properly cook a wolf. But what has all this reading meant for my development?
Each time I pick up a book I read it with a sense of urgency equal to that of a student who knows that his teacher is about to die. With that urgency I have riffled through the various, wits, wisdoms and insights of the greats to both aid my journey and to illuminate my path. From each I have taken something significant and different.
But ultimately the question comes down to this; what makes a great chef great? I think that everyone in his or her chosen field asks this question. What makes a pitcher so capable of throwing? An artist so capable of capturing a moment in time? A writer, so on and so forth.
So I ask then; what does make a great chef great? I have asked this question before in the blog. How does Gordon Ramsay become Gordon Ramsay? Or Marco Pierre White? I think that in this age of instant gratification everyone buys into the belief that these people can achieve success, well, instantly. As such there is a over stylized and glamourized concept that people have with regard to them. But not me.
I have worked in the restaurant industry now for over ten months. Ten long, grueling, demanding and glorious months. I have learned more being in the restaurant than any book (or culinary school) could ever impart. And yet I am left with the question; what separates the wheat from the chaff? And ultimately I think what makes people in any given field great is; Drive, Passion, Talent, Desire and Dedication.
What makes Gordon Ramsay Gordon Ramsay is that he has worked tirelessly, everyday to BE Gordon Ramsay. The same is true of all the greats. I hope one day to be looked at not by the world at large, but by my customers, as a great chef. As a harbinger of culinary greatness that culminates in a wonderful experience, gastronomical and otherwise, that they can take with them for the rest of their lives.
The more I read, the more I come to understand, that the field that I have chosen is one that eats people alive. I come to see that I did not choose the field at all but rather that it chose me. And while today I am but an infant in the industry learning how to crawl and soon to walk, I am aware that you can’t really pick to be a great chef, YOU HAVE TO BECOME ONE. On a path that is clear but winding. That path is what has made all these Chefs great.
George Bernard Shaw once wrote; “Forget about likes and dislikes. They are of no consequence. Just do what must be done. This may not be happiness but it is greatness.” Think about that for a minute.
Are you dreaming big and inspired? WHY NOT?
A la prochaine
SDM
Wednesday, July 30, 2008
Marco Pierre White and Hell’s Kitchen (file under that telling glare)
Is anyone watching this legend? Is anyone watching the pansies he has to deal with and yet they manage to get out 76 dinners of three courses. At least they have so far. The real reason I am writing this though relates to the fact that when I read Chef White’s “The Devil in the Kitchen” I immediately recognized some of the qualities that you have to have in order to get to the elevated strata and rarified position that he did.
Now I turn on the PVR and watch with glee as he both elevates and denigrates these show biz wannabe’s. These people who of their own accord have done something with their lives but decided for whatever reason to jump into his kitchen.
I watch astounded as Chef White marches around the kitchen. As he explains a dish or a concept to them. I feel comfortable watching it as I go through this everyday. I have also watched with glee as the less than amazing kid (so unimportant I don’t even remember his name) who is a cry baby is beat up by his own lack of and force of will. CLEARLY NOT KITCHEN MATERIAL.
The glare. The stare. The voice. The shaken reserve. The steady resolve. I can see them when I watch Chef White work the kitchen. Work this rag tag crew. And I admire him for it. Because it really is, ultimately his ass on the line, and while the producers would not let it fail, I think what is more important and telling is that HE won’t let them fail. And that to me is heart warming and endearing.
At any rate, if none of you have watched Marco Pierre White’s Hell’s Kitchen I strongly recommend it.
Marco Pierre White once said; " Looking back, I realize that it was my love of nature which gave me the understanding of natural ingredients. Mother Nature [sic] is the true artist, and the chef is merely the technician. " I hope to be a great technician.
Are you dreaming big and inspired?
A la prochaine
SDM
Now I turn on the PVR and watch with glee as he both elevates and denigrates these show biz wannabe’s. These people who of their own accord have done something with their lives but decided for whatever reason to jump into his kitchen.
I watch astounded as Chef White marches around the kitchen. As he explains a dish or a concept to them. I feel comfortable watching it as I go through this everyday. I have also watched with glee as the less than amazing kid (so unimportant I don’t even remember his name) who is a cry baby is beat up by his own lack of and force of will. CLEARLY NOT KITCHEN MATERIAL.
The glare. The stare. The voice. The shaken reserve. The steady resolve. I can see them when I watch Chef White work the kitchen. Work this rag tag crew. And I admire him for it. Because it really is, ultimately his ass on the line, and while the producers would not let it fail, I think what is more important and telling is that HE won’t let them fail. And that to me is heart warming and endearing.
At any rate, if none of you have watched Marco Pierre White’s Hell’s Kitchen I strongly recommend it.
Marco Pierre White once said; " Looking back, I realize that it was my love of nature which gave me the understanding of natural ingredients. Mother Nature [sic] is the true artist, and the chef is merely the technician. " I hope to be a great technician.
Are you dreaming big and inspired?
A la prochaine
SDM
Monday, June 9, 2008
You Really Have to Want It (file under things you know but need to know better)
In the last post I ended with the following quote;
“Character cannot be developed in ease and quiet. Only through experience of trial and suffering can the soul be strengthened, ambition inspired, and success achieved.”
Never has this been more true to me than in the past six months. I had a dream of becoming something honest. Something real, if only to myself, that I could look upon and be proud of. Something that I could look back on when I was eighty years old and say; “YES, I did that!” I have mentioned many times how I feel that cooking is one of the most honest professions in the world because you can’t lie, the food either is good or not, and more importantly is absolutely a reflection of the person that prepared it. This is as true for the person at the corner deli as it is for someone working in a Michelin starred restaurant.
True character is the result of the way that we deal with situations, challenges and obstacles, and the way that we derive knowledge from them. This knowledge would not be quite as good if it were developed in a library or through self study. In my case it is coming through the militaristic kitchen and the general that runs it. You need to suffer, you need to be yelled at, you need to feel that you messed something up and be so ashamed of it that you won’t make the same mistake again.
I have never lacked in character. I have always been hard working and filled with integrity. But now, that I have chosen this, and incidentally do not plan on letting go of ever, I can see that in this case Keller is referring to the character that comes with the painful experiences. Those that are filled with self doubt, admonition, and possibly even shame.
In the last six months I have gone from knowing absolutely nothing about the way that a professional kitchen worked. I have taken a passion that was plain for the world to see and started on a path that will see me open my own restaurant (subject of the next post incidentally). In the kitchen setting it is one thing to be shown how to do something, but it is a whole other ball of wax to have to do that something in a very limited time frame and properly as six people might be waiting for the outcome.
I have learned about myself. I have found that the strength that I have always had is a necessary tool in the arsenal I am developing to be the best Chef in the world. Not only that but in the absence of that strength I would have already fallen victim to the kitchen as so many do.
Part of that character I refer to is that in this pursuit, I am not motivated by some glamorous reward. I don’t think, in fact I know, that there is no restaurant leprechaun with the proverbial pot of gold. There may be a comfortable living and what’s more one which is personally, spiritually, emotionally and mentally rewarding to me but quite possibly nothing more. And for the first time in my life I am comfortable with that.
I think that in the age of food proliferation (as I’ve termed it) in the industrialized world people have come to see these Chefs that are on the food network, etc and they actually think that this is the norm. They think that it is normal for someone to be a Marco Pierre White, a Gordon Ramsay or a Robert Irvine. I’m sure its true in other industries too however I think that in this age of food proliferation people believe that it is as easy as throwing something in a pan, cooking and serving it. What those people don’t see is that most Chefs are up at the crack of dawn at a market somewhere making sure that they get the best ingredients they can. They then develop a menu, discover its potential, figure out the costing, plating, etc. The norm is this not the glamorized, hollywoodized version.
LET ME ASSURE YOU THE KITCHEN IS NOTHING LIKE WHAT YOU THINK!
As I have previously mentioned there are all kinds of people in the kitchen. Some who are just there for the pay cheque (which is kind of comical because in reality the money is shit), there are others there because they love to cook and then there are the limited few like me who actually want there own restaurant. I can count on two fingers the number of people who want their own restaurant in that building right now (not including Executive Chef and Head Chef). A and I are the only ones. And truth be told I know that somewhere down the road he and I will probably be affiliated in some way.
It’s a long hard journey I am on. Everyday is a struggle. A struggle with myself, with my wants and desires, with those things expected of me. But I am the champion of my own destiny and I plan on honouring that as I want to have my own personal success for me. FOR ME.
A and I talk quite frequently and he jokingly pushes me forward by saying; “You know S, you really have to want it. Yeah!” I will say of course and then he’ll say ; “But I’m not sure you really do!”
He says it jokingly but my answer to that is if I didn’t want it why would I subject myself to what I do everyday. I don’t wake up in the morning and question what I am doing. I wake up feeling alive and refreshed and ready to go. AND YOU KNOW WHY, BECAUSE I DO REALLY WANT IT and I KNOW I WILL GET THERE because my character is not being developed in ease and quiet, instead it is developing through the flame, with the fire, with every cut, bruise and burn I get.
Prior to this year I was crippled by self doubt. I was afraid of my potential and myself. Now instead of being afraid of it I embrace it and accept myself for what I am. A hard working man who wants nothing more than to feel the love of his family and friends and to feel at the end of the day that I did something honest and that mattered.
What about you? What do you want?
Henry David Thoreau once said; “Dreams are the touchstones of our character.”
I AGREE.
What is your dream? Have you thought about it today? Did you take a baby step to the elevator? It all starts with just one step…
DREAM BIG AND INSPIRED.
A la prochaine
SDM
“Character cannot be developed in ease and quiet. Only through experience of trial and suffering can the soul be strengthened, ambition inspired, and success achieved.”
Never has this been more true to me than in the past six months. I had a dream of becoming something honest. Something real, if only to myself, that I could look upon and be proud of. Something that I could look back on when I was eighty years old and say; “YES, I did that!” I have mentioned many times how I feel that cooking is one of the most honest professions in the world because you can’t lie, the food either is good or not, and more importantly is absolutely a reflection of the person that prepared it. This is as true for the person at the corner deli as it is for someone working in a Michelin starred restaurant.
True character is the result of the way that we deal with situations, challenges and obstacles, and the way that we derive knowledge from them. This knowledge would not be quite as good if it were developed in a library or through self study. In my case it is coming through the militaristic kitchen and the general that runs it. You need to suffer, you need to be yelled at, you need to feel that you messed something up and be so ashamed of it that you won’t make the same mistake again.
I have never lacked in character. I have always been hard working and filled with integrity. But now, that I have chosen this, and incidentally do not plan on letting go of ever, I can see that in this case Keller is referring to the character that comes with the painful experiences. Those that are filled with self doubt, admonition, and possibly even shame.
In the last six months I have gone from knowing absolutely nothing about the way that a professional kitchen worked. I have taken a passion that was plain for the world to see and started on a path that will see me open my own restaurant (subject of the next post incidentally). In the kitchen setting it is one thing to be shown how to do something, but it is a whole other ball of wax to have to do that something in a very limited time frame and properly as six people might be waiting for the outcome.
I have learned about myself. I have found that the strength that I have always had is a necessary tool in the arsenal I am developing to be the best Chef in the world. Not only that but in the absence of that strength I would have already fallen victim to the kitchen as so many do.
Part of that character I refer to is that in this pursuit, I am not motivated by some glamorous reward. I don’t think, in fact I know, that there is no restaurant leprechaun with the proverbial pot of gold. There may be a comfortable living and what’s more one which is personally, spiritually, emotionally and mentally rewarding to me but quite possibly nothing more. And for the first time in my life I am comfortable with that.
I think that in the age of food proliferation (as I’ve termed it) in the industrialized world people have come to see these Chefs that are on the food network, etc and they actually think that this is the norm. They think that it is normal for someone to be a Marco Pierre White, a Gordon Ramsay or a Robert Irvine. I’m sure its true in other industries too however I think that in this age of food proliferation people believe that it is as easy as throwing something in a pan, cooking and serving it. What those people don’t see is that most Chefs are up at the crack of dawn at a market somewhere making sure that they get the best ingredients they can. They then develop a menu, discover its potential, figure out the costing, plating, etc. The norm is this not the glamorized, hollywoodized version.
LET ME ASSURE YOU THE KITCHEN IS NOTHING LIKE WHAT YOU THINK!
As I have previously mentioned there are all kinds of people in the kitchen. Some who are just there for the pay cheque (which is kind of comical because in reality the money is shit), there are others there because they love to cook and then there are the limited few like me who actually want there own restaurant. I can count on two fingers the number of people who want their own restaurant in that building right now (not including Executive Chef and Head Chef). A and I are the only ones. And truth be told I know that somewhere down the road he and I will probably be affiliated in some way.
It’s a long hard journey I am on. Everyday is a struggle. A struggle with myself, with my wants and desires, with those things expected of me. But I am the champion of my own destiny and I plan on honouring that as I want to have my own personal success for me. FOR ME.
A and I talk quite frequently and he jokingly pushes me forward by saying; “You know S, you really have to want it. Yeah!” I will say of course and then he’ll say ; “But I’m not sure you really do!”
He says it jokingly but my answer to that is if I didn’t want it why would I subject myself to what I do everyday. I don’t wake up in the morning and question what I am doing. I wake up feeling alive and refreshed and ready to go. AND YOU KNOW WHY, BECAUSE I DO REALLY WANT IT and I KNOW I WILL GET THERE because my character is not being developed in ease and quiet, instead it is developing through the flame, with the fire, with every cut, bruise and burn I get.
Prior to this year I was crippled by self doubt. I was afraid of my potential and myself. Now instead of being afraid of it I embrace it and accept myself for what I am. A hard working man who wants nothing more than to feel the love of his family and friends and to feel at the end of the day that I did something honest and that mattered.
What about you? What do you want?
Henry David Thoreau once said; “Dreams are the touchstones of our character.”
I AGREE.
What is your dream? Have you thought about it today? Did you take a baby step to the elevator? It all starts with just one step…
DREAM BIG AND INSPIRED.
A la prochaine
SDM
Friday, May 30, 2008
Marco Pierre White (L’enfant Terrible and Modern Day Epicurus)
I’ve just now finished reading Marco Pierre White’s incredible autobiography entitled “The Devil in the Kitchen” and I am firmly convinced that he is one of the best chefs the world has ever known and, to my mind, a modern day Epicurus (http://en.wikipedia.org/wiki/Epicurus).
From humble beginnings Chef White rose to become the most successful Chef in Britain and quite possibly the world. To put this in perspective Chef White has worked with the finest names in gastronomy (a point I will elaborate on later) and at the tender age of 33 (coincidence with my decision to join a kitchen???) was awarded the highest possible acclaim that any Chef can aspire to. He was awarded the highest honour of 3 Michelin Stars as well as five red forks and knives that relates to service, ambiance, décor, etc. His restaurants have consistently put out amazing dishes and have always attracted the highest strata of clientele. But I digress; I need to explain how he got there first.
Chef White was born in 1961 in Leeds. His father was a Chef at a hotel not far from where he grew up and a greyhound gambler and his mother was the duteous wife who took care of he and his brothers. His mother died in front of him at the tender age of six and this would have an enormous impact on his life in numerous ways. The first being obvious, he lacked the necessary motherly influence that all boys need. Secondly, his father was unable to cope with the stresses of raising the boys on his own and had to send his youngest brother to be raised by his mothers’ family in Italy.
Early on Chef White nurtured a flair for fantastic business acumen, including selling one of his fathers prized dogs for a profit, without his fathers knowledge or consent. This gave way to his getting an appetite for business. A fateful conversation with his father as a young man would lead to his decision to pursue the glorious pursuit. His father advised him that e should become a Chef because; “People were always going to need to be fed.” Running with this Chef White began a marvelous journey that lasted 21 years and quite possibly 109,000 hours at 100 hours a week. (Thinking about it now, I know I have enough Uber human strength to pull the work ethic off)
I am uncertain as to whether it was extraordinary timing and a bit of luck or a lot of luck and good timing but Chef White was able to parlay each experience he had into another that was positive and rewarding. I would also like to state at this point that Edison once said; “Genius is one percent inspiration and ninety nine percent perspiration.” Chef White rose through the ranks with a tireless work ethic, an eye for detail and a passion for the pursuit of excellence, at first as defined by others, and then in time, as defined by himself.
His storied career took him from Leeds, to the Box Tree at the ripe age of eighteen (http://www.theboxtree.co.uk/) where he really excelled and developed his personal flair. I’m not sure if this where he came up with the following belief but I do know that it has served him (and doubtless every other Chef well); “A recipe is one thing, but METHOD is another. It’s about understanding and questioning what you are trying to do.” The Box Tree revealed to him what the world of Cheffing could be like. Both with its ups and downs and of the harsh brutality of the industry.
After leaving the Box Tree he looked at both Chewton Glen (as I mentioned in my previous post) and Le Gavroche (http://www.le-gavroche.co.uk/). In “ The Devil in the Kitchen,” Chef White explains that when the application form for Le Gavroche arrived and it was all written in French he took that as a sign that they only wanted French Chefs and as such had then turned his attention to Chewton Glen. I assume after some somber thought while he was in London (and another once of those chance, luck time continuums) he missed his train home and decided that as he was in London he would walk over to Le Gavroche and see what was what. When he got there it was virtually empty but was told that he could go to Roux Brothers (http://en.wikipedia.org/wiki/Albert_Roux http://en.wikipedia.org/wiki/Michel_Roux) HQ.
Upon walking into Albert Roux’s office and asking for a job the interview was quite simple. He was asked where he had worked and upon mentioning the Box Tree and eighteen months of service there was told to go home and get his things and report back on Monday. Doing this was the best decision a young Chef could have made.
The Roux Brothers, especially Albert had a tremendous influence of Chef White and aided him to see everything that he needed in order to become the best in the world. From the Roux Brothers he ended up with Pierre Koffmann at the renowned La Tainte Claire. Each step was monumental in forming the man, the chef and what he certainly will be known as the legend. In every way as important as Escoffier (http://en.wikipedia.org/wiki/Auguste_Escoffier) is. His experiences with Koffmann led him to the venerable and insanely talented Raymond Blanc (http://en.wikipedia.org/wiki/Raymond_Blanc) at Le Manoir Aux Quat Saisons (http://www.manoir.com/web/olem/olem_a2a_home.jsp) which you’ll recall I wrote about his cookbook in the post http://newbieintheweeds.blogspot.com/2008/02/brunch-smiles-are-free.html and then with Nico Ladenis (http://www.chefdb.com/nm/6380/ ) at Chez Nico.
The last two paragraphs outline perhaps the greatest possible training that a Chef could ever want or receive. He worked under and with legends that recognized his work ethic, passion, drive and talent and one step always led to the next. The above names are legends, originators, re-inventors if you will, of the highest order. Each had a definite and defined impact on the life of Chef White and I believe it shows.
As so often happens in moments of unparalleled serendipity, Chef White was the product of legends to become one himself. THAT HAS TO FILTER DOWN. There has to be an equal and opposite reaction. As a result, the many Michelin Starred Chefs that have been a product of Chef White’s influence reads like a who’s who of the modern gastronomic world;
Of Babbo and Del Posto fame (http://www.mariobatali.com/ ) Mario Batali
Of The Fat Duck (http://www.fatduck.co.uk/ ) fame is Heston Blumenthal
Of the Capital Group (http://www.capitalhotel.co.uk/restaurantbar_eric.html ) Eric Chavot
Of Aubergine and Hell’s Kitchen fame Gordon Ramsay (http://www.gordonramsay.com/ )
Neither of these lists is exhaustive by any stretch but it does illustrate the point that genius comes together and produces something spectacular and what a ride it must have been.
Naturally for success there has to be failure and one of the things that I learned from reading Chef White is that failure has to be your guide. Through the little glances into his world I can see that he is much more reflective that people thought (my assumption) and that he has quite a head on his shoulders apart from the flame.
After reading “The Devil in the Kitchen” I have a newly formed desire to be the best. Not just good. The best! It is within reach. It is possible and from reading Chef White’s book I get the necessary ambition, energy, drive, passion, skill and talent that it will take to do it. BUT ALL THINGS ARE POSSIBLE.
I strongly recommend that you read this book for yourself. I finished it in a day and a half and that is with the very little amount of time that I have.
On a personal note (like they all aren’t here, a duh) I would like to express my profound respect to Chef White for having accomplished the “impossible.” Your lead has made it maybe a step easier or harder I’m not sure which yet for me to get to where I want to be. I am inspired and enthralled by everything you have done and can finally see in an experiential way what needs to get done, both personally and professionally. Thank you for your lead and your example. It is AMAZING.
I have a couple more posts to write today so I think that is as good a place as any to end this one. But as usual, Epicurus once said; “You don't develop courage by being happy in your relationships everyday. You develop it by surviving difficult times and challenging adversity.”
BE INSPIRED AND DREAM BIG TODAY!
A la prochaine
SDM
From humble beginnings Chef White rose to become the most successful Chef in Britain and quite possibly the world. To put this in perspective Chef White has worked with the finest names in gastronomy (a point I will elaborate on later) and at the tender age of 33 (coincidence with my decision to join a kitchen???) was awarded the highest possible acclaim that any Chef can aspire to. He was awarded the highest honour of 3 Michelin Stars as well as five red forks and knives that relates to service, ambiance, décor, etc. His restaurants have consistently put out amazing dishes and have always attracted the highest strata of clientele. But I digress; I need to explain how he got there first.
Chef White was born in 1961 in Leeds. His father was a Chef at a hotel not far from where he grew up and a greyhound gambler and his mother was the duteous wife who took care of he and his brothers. His mother died in front of him at the tender age of six and this would have an enormous impact on his life in numerous ways. The first being obvious, he lacked the necessary motherly influence that all boys need. Secondly, his father was unable to cope with the stresses of raising the boys on his own and had to send his youngest brother to be raised by his mothers’ family in Italy.
Early on Chef White nurtured a flair for fantastic business acumen, including selling one of his fathers prized dogs for a profit, without his fathers knowledge or consent. This gave way to his getting an appetite for business. A fateful conversation with his father as a young man would lead to his decision to pursue the glorious pursuit. His father advised him that e should become a Chef because; “People were always going to need to be fed.” Running with this Chef White began a marvelous journey that lasted 21 years and quite possibly 109,000 hours at 100 hours a week. (Thinking about it now, I know I have enough Uber human strength to pull the work ethic off)
I am uncertain as to whether it was extraordinary timing and a bit of luck or a lot of luck and good timing but Chef White was able to parlay each experience he had into another that was positive and rewarding. I would also like to state at this point that Edison once said; “Genius is one percent inspiration and ninety nine percent perspiration.” Chef White rose through the ranks with a tireless work ethic, an eye for detail and a passion for the pursuit of excellence, at first as defined by others, and then in time, as defined by himself.
His storied career took him from Leeds, to the Box Tree at the ripe age of eighteen (http://www.theboxtree.co.uk/) where he really excelled and developed his personal flair. I’m not sure if this where he came up with the following belief but I do know that it has served him (and doubtless every other Chef well); “A recipe is one thing, but METHOD is another. It’s about understanding and questioning what you are trying to do.” The Box Tree revealed to him what the world of Cheffing could be like. Both with its ups and downs and of the harsh brutality of the industry.
After leaving the Box Tree he looked at both Chewton Glen (as I mentioned in my previous post) and Le Gavroche (http://www.le-gavroche.co.uk/). In “ The Devil in the Kitchen,” Chef White explains that when the application form for Le Gavroche arrived and it was all written in French he took that as a sign that they only wanted French Chefs and as such had then turned his attention to Chewton Glen. I assume after some somber thought while he was in London (and another once of those chance, luck time continuums) he missed his train home and decided that as he was in London he would walk over to Le Gavroche and see what was what. When he got there it was virtually empty but was told that he could go to Roux Brothers (http://en.wikipedia.org/wiki/Albert_Roux http://en.wikipedia.org/wiki/Michel_Roux) HQ.
Upon walking into Albert Roux’s office and asking for a job the interview was quite simple. He was asked where he had worked and upon mentioning the Box Tree and eighteen months of service there was told to go home and get his things and report back on Monday. Doing this was the best decision a young Chef could have made.
The Roux Brothers, especially Albert had a tremendous influence of Chef White and aided him to see everything that he needed in order to become the best in the world. From the Roux Brothers he ended up with Pierre Koffmann at the renowned La Tainte Claire. Each step was monumental in forming the man, the chef and what he certainly will be known as the legend. In every way as important as Escoffier (http://en.wikipedia.org/wiki/Auguste_Escoffier) is. His experiences with Koffmann led him to the venerable and insanely talented Raymond Blanc (http://en.wikipedia.org/wiki/Raymond_Blanc) at Le Manoir Aux Quat Saisons (http://www.manoir.com/web/olem/olem_a2a_home.jsp) which you’ll recall I wrote about his cookbook in the post http://newbieintheweeds.blogspot.com/2008/02/brunch-smiles-are-free.html and then with Nico Ladenis (http://www.chefdb.com/nm/6380/ ) at Chez Nico.
The last two paragraphs outline perhaps the greatest possible training that a Chef could ever want or receive. He worked under and with legends that recognized his work ethic, passion, drive and talent and one step always led to the next. The above names are legends, originators, re-inventors if you will, of the highest order. Each had a definite and defined impact on the life of Chef White and I believe it shows.
As so often happens in moments of unparalleled serendipity, Chef White was the product of legends to become one himself. THAT HAS TO FILTER DOWN. There has to be an equal and opposite reaction. As a result, the many Michelin Starred Chefs that have been a product of Chef White’s influence reads like a who’s who of the modern gastronomic world;
Of Babbo and Del Posto fame (http://www.mariobatali.com/ ) Mario Batali
Of The Fat Duck (http://www.fatduck.co.uk/ ) fame is Heston Blumenthal
Of the Capital Group (http://www.capitalhotel.co.uk/restaurantbar_eric.html ) Eric Chavot
Of Aubergine and Hell’s Kitchen fame Gordon Ramsay (http://www.gordonramsay.com/ )
Neither of these lists is exhaustive by any stretch but it does illustrate the point that genius comes together and produces something spectacular and what a ride it must have been.
Naturally for success there has to be failure and one of the things that I learned from reading Chef White is that failure has to be your guide. Through the little glances into his world I can see that he is much more reflective that people thought (my assumption) and that he has quite a head on his shoulders apart from the flame.
After reading “The Devil in the Kitchen” I have a newly formed desire to be the best. Not just good. The best! It is within reach. It is possible and from reading Chef White’s book I get the necessary ambition, energy, drive, passion, skill and talent that it will take to do it. BUT ALL THINGS ARE POSSIBLE.
I strongly recommend that you read this book for yourself. I finished it in a day and a half and that is with the very little amount of time that I have.
On a personal note (like they all aren’t here, a duh) I would like to express my profound respect to Chef White for having accomplished the “impossible.” Your lead has made it maybe a step easier or harder I’m not sure which yet for me to get to where I want to be. I am inspired and enthralled by everything you have done and can finally see in an experiential way what needs to get done, both personally and professionally. Thank you for your lead and your example. It is AMAZING.
I have a couple more posts to write today so I think that is as good a place as any to end this one. But as usual, Epicurus once said; “You don't develop courage by being happy in your relationships everyday. You develop it by surviving difficult times and challenging adversity.”
BE INSPIRED AND DREAM BIG TODAY!
A la prochaine
SDM
Wednesday, May 28, 2008
Marco Pierre White (file under craziness)
You’ll remember that in this post (http://newbieintheweeds.blogspot.com/2008/02/snow-day-if-youre-not-cook.html ) I had asked Head Chef who one of his greatest influences was and that he answered Marco Pierre White. Well Executive Chef loaned me Chef White’s book “The Devil in the Kitchen” the other day. I’m only about a third of the way through it but I have a profound respect for him and what he has accomplished. In that post mentioned above I had brought up that Chef White had made Gordon Ramsey cry. Well there is so much more to this man and indeed the Chef than just that. I will be back later to write more about his experiences and what I have gleaned from the book but so far I am absolutely enthralled by his dedication, drive, talent and desire to prove something to himself.
I too am trying to prove something to myself (and perhaps a choice few others) which is why I am on the track that I am now.
At one of his amazing restaurants, The Oak Room, Chef White chose to quote Salvador Dali on the menu; “At six I wanted to be a chef, at seven: Napoleon, and my ambitions have been growing ever since.” I think that this probably sums up his philosophy and ethic quite nicely (Chef White that is).
What are your ambitions?
Dream Big and inspired!
A la prochaine
SDM
I too am trying to prove something to myself (and perhaps a choice few others) which is why I am on the track that I am now.
At one of his amazing restaurants, The Oak Room, Chef White chose to quote Salvador Dali on the menu; “At six I wanted to be a chef, at seven: Napoleon, and my ambitions have been growing ever since.” I think that this probably sums up his philosophy and ethic quite nicely (Chef White that is).
What are your ambitions?
Dream Big and inspired!
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
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