Treats and Specials (file under Grey Skies are Gonna Clear Up)

Hello all. With renewed vigour, passion and purpose I find myself thrilled to be back to me. For a while I had become jaded and it made me someone other than I am. It sucked in fact. But like the song from Bye Bye Birdie says;

“Gray skies are gonna clear up
Put on a happy face
Wipe off the clouds and cheer up
Put on a happy face”

And I have. I feel different. Refreshed.

So first I wanted to let you know that I shaved ten minutes on my way back from work today. Felt awesome. I mean I have only been rollerblading again since last week and I have already shaved approximately a third off my return travel. My legs are screaming at me but that will only last about another week I figure.

Due to the fact that he Club is a private members only venue we were busy today. I did about thirty breakfasts and approximately 120 covers at lunch. In the time between orders I created two specials; An Arugula and Cashew Pesto Pizza with Prosciutto and Grape Tomatoes and a Farfalle that I called Zorba The Greek; Farfalle, feta, black olives, red peppers and brunoised red onion with some fresh parsley.

The specials that I created for today were flying out the window. My partner in crime prepped 6 pizzas and they were gone by about 11:45. So more were made and I am excited to see how many went. I am pretty sure that tomorrows will fly off the line too.

Speaking with Sous Chef R he mentioned that he loved my enthusiasm and my creativity. He did caution me that (not that it has been an issue yet) I need to create specials that the lowest common denominator can make should I happen to be off the next day. I assured him that I have requisite variety and that I could do that no problem. I asked if he had any observations or concerns with my performance or me and he laughed. The good laugh, not the bad one.

We also spoke about me doing the outdoor section for the summer. He has recommended to Executive Chef that it be me that does it and so I am now going to start creating a menu book that I can use for the summer. EXCITING. I need to create all manner of protein dishes and can be as creative as I want. I can also have any ingredient that I want brought in to be used for that purpose. EXCITED. I’m laughing as I write this.

You see because it is a private members club it operates as a not for profit. So although we still try to adhere to a 30 % or less food cost it is not the primary focus. We have a captive audience that wants to eat there and so our concern is to make sure that they WANT to eat there.

So after my first four days I know that this is somewhere that I can stay for quite some time and hone my skills. My menu development. My people skills and my basic kitchen presence. I am thrilled to be here and it shows on my face. In my attitude and in my soul. I am shinning again and frankly, it hurt to be where I was for the past six months or so, in that, I was not myself. I felt like a slave. Nobody wants to feel like a slave. But now I feel as if I am a member of a team. A REAL TEAM. Where it is only as strong as its weakest link. The kitchen thrives on teamwork and while it is like other kitchens in terms of the way that people are with each other, when it comes to the work, we all pitch in.

I AM EXCITED and thrilled to be back to me.

Rabindranath Tagore, the great Indian poet and playwright once said; “Life is perpetually creative because it contains in itself that surplus which ever overflows the boundaries of the immediate time and space, restlessly pursuing its adventure of expression in the varied forms of self-realization.”

Are you dreaming big and inspired?

A la prochaine

SDM

Four Course Dinner Party for Forty (file under differences between current and past reality)

This year I have been a piece in the puzzle of joyful occasions for approximately six or seven thousand people. When I do my yearly roundup in middle January I can give you a more specific number but for the purposes of this post I believe that number will suffice.

At Reservation the function or banquet team had delivering happiness down to a science. L and I worked tirelessly to ensure that we made food look and taste good. We knew without thinking because of the number of functions that we worked how to do things and make the show run smoothly. I have to admit, I kind of miss the well oiled machine that was our function team. We could do functions at Reservation for twenty five as well as we did for six hundred or even double that.

So on Friday night at Without Reservation on top of our regular service we had a four course meal for forty, which incidentally, was going at the height of service, which made it rather interesting.

Simple set up, salad, soup, mains and desert. Salad was either a Caesar or house salad. Soup was a tomato herb. Main choices were steak, chicken or salmon and desert was crème brûlée. Chef and I have had experience doing parties like this and have it down to a second nature.

In order to smoothly run a function there are certain things that must be done in order to ensure that the food is good, the service is good and that it goes well. From our end Chef and I and the brigade knew what we were doing and how to do it. The Front of House well that is a whole different matter.

At Reservation it was a well oiled machine. Everyone knew their respective roles and how to fulfill to the best of our abilities. I feel that at Without Reservation the Front of House staff does not necessarily have much experience with doing parties such as this. And it showed.

To my eye, orders did not go smoothly. The count initially was wrong which adversely affects our ability to put out the right amount of proteins in a timely fashion. Naturally Chef and I were able to deal with it but it is my observation. So rather than having a coherent order sheet we had to three separate times try to figure out the front of house notations and in fact walk them through giving us the information in a meaningful way so that we could do our job. It worked out fine though and just took us a few shakes of the tree to get it right with the front of house. THIS IS NOT CRITICISM, it is OBSERVATION and more over is something that Chef and I will be able to correct going forward based on our experience.

The food we put out looked good, tasted great and was well received by the customer. He and his team will be back which is always a nice feeling. Compliments were sent from the client to the kitchen and I felt pretty good about what we accomplished.

Samuel Johnson once said; “Art and nature have stores inexhaustible by human intellects; and every moment produces something new to him who has quickened his faculties by diligent observation”

Are you dreaming big and inspired?

A la prochaine

SDM

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

Executive Chef

I arrived today bright eyed and bushy tailed at 8:45 am. When I walked in there was no one there and there were only two notes directing me what to do. As such when orders came in, I checked the orders and signed the invoices. Before doing that I started roasting the bones for the stock, as that is the first thing that I am supposed to do each day. I proceeded to pull the other stocks out of “the grocery store” as well as the remi and started to combine the two in order to make the jus.

Order after order came in and I had to make sure that I checked and double-checked each order. Vegetables. Proteins and more. All of it came through the door in the fist hour or so that I was there. Then I started to prepare the Mise for the line. Cutting tomatoes, potatoes, nicoise olives, romaine lettuce, etc.

Have you ever peeled a baby carrot? Making sure to only take off enough that it still maintains its natural shape? Of course it sounds easy but it is not. That is until you peel a few hundred of them, then you experientially. It then becomes obvious to you what you need to do and how you need to do it.

I was going to quit smoking today and had gone about sixteen hours before I got screamed at. Don’t worry it wasn’t anything I did. This particular persons dog had died and being the FNG (fucking new guy) it was safe for him to haul off on me. I did take it in stride but I needed a cigarette afterward. Don’t worry I only had a couple and am still dedicated to quitting.

On a few occasions I got to ask Exec Chef a series of questions today. I asked about Stages (going out to learn more), how to build a menu, gastriques, etc. I also asked if he could recommend some restaurants in NYC as my baby is there and there is someone that will take her out. He concluded the same as I; “First stop Daniels!” I agree!

One note about stages. The Saucier told me in a lengthy conversation today that stages officially end somewhere around thirty. This put me in a bit of a blue funk but then after speaking to Exec Chef he told me that yes that was true officially but that a year from now he would be happy to pick up the phone for me and open the door. He also told me that I had to start saving, set up an account so that I could cover the stage myself although he would be able to arrange room and board. I already know where I want to do my first two stages. I didn’t tell him as I felt that it was both inappropriate and unnecessary. He reassured me that when the time came he would be there for me.

That of course made me feel even better. It reassured me that I had chosen the right kitchen (though I knew I already did) and the more than perfect teacher. It is a mutual investment we are making in each other. And I plan to pay it back in spades and a little bit of sweat labour.

I also asked if he would loan me a book which would give me some insight into what it is that he does at Reservation. He was only too happy to oblige and gave me the only copy of Girardet in the country. He also again reassured me that I was doing fantastic and that I will do very well in the industry as long as I keep my good temper, ability to learn and do it quick. It was very nice to have this assurance.

He then released me early (though it was 8 pm and I clocked out a 5) as he did not feel it was right for me to do menial tasks as on my time I should be learning things. I told him that I did not look at it as menial but instead as part of the process. I finished what I had to and then left so I could come home and study with Girardet and Larousse Gastronomique and of course write to you.

That said. I have learned in my first week so much. And I have become comfortable in my own skin. For those of you waiting for that to happen. IT FINALLY HAS! And I have turned not only a new page, but developed a whole new book. Thank you for your support and you know who you are.

It is written in the Proverbs in the Old Testament; “Better is a dinner of herbs where love is, than a stalled ox and hatred therewith.” And I couldn’t agree more.

Please have an inspired day, live, love and laugh as life is far to short for petty differences. Try to put one behind you today.

SDM