Today is A New Day (file under Thank God for That)

I apologize for my inability to write for the last few days but I have been whirling dervish working really quickly to put something beautiful together which I will update you on later.

I had numerous days off this week due to the inclement weather. One on hand it sucked (that being I need the money) on the other it didn’t. In that it gave me time to put together this beautiful project.

Yesterday was an emotionally and physically difficult day. The weather couldn’t decide whether it was going to open up or whether it was going to be beautiful. As such at the Club there was a schizophrenic approach to deciding whether or not to open. Usually I would be open at five but in order to open at five I need about two hours of lead time in order to prep properly. Well the decision was made (inappropriately) by a supervisor that the patio would open before that Chef made determination. To make matters worse that same Supervisor started to take orders right away.

There is no worse position for a cook to be in from the very beginning of service than behind. Granted there were not a lot of people to be served but that is not the point. I struggled along with Sous Chef R and another helper to get the station set in one quarter the usual time which was both physically exhausting and spiritually draining.

I had a few orders. Barely enough to justify the expense of being open. However, that is not my call and I do what I am supposed to do. But at the first sign of rain, as I had last year (read actual rain falling) I closed the fryer but was happy to continue to serve everything else. That same Supervisor came out and I told him that I had to close the fryer. I explained that it was a Safety risk to my person and that at the moment it was a non issue because I had no orders that required it and that furthermore that fries could be done from inside the kitchen. He decided that I was incorrect and was less than caring about my needs. As such I looked at him and said if you want to have that attitude with me than I am refusing to work with the fryer on Health and Safety reasons.

I did not want to take it to that point. I was happy to work the BBQ and the fryer as long as there was no rain. As I mentioned numerous times last year – rain and 400 degree fryer fat do not mix well. The result of rain falling in the fryer is a massive explosion of four hundred degree droplets of fat. My arms are littered from the result of those droplets from last year.

Once the rain passed I reopened the fryer and went about my business. I was extremely angry that a Supervisor seemed to be so indifferent to my own personal safety and instead was motivated by the Members’ needs, wants and desires. I too care about the Members but not to the sacrifice of my own personal safety.

I did go back to him at the end of the night and explained my position. Today with the time to cool down overnight I feel that my hand was forced and that I had to make that statement in order to protect myself. Moreover, I would make that decision again as Executive Chef’s instruction to me from the very beginning was make sure that you get the lid on the fryer at the first fall of rain.

I only served about forty covers total. Barely enough to justify the expense. But definitely not enough to account for the physical and emotional toll of the day.

Today however, is a new day. I look forward to it. The weather is gorgeous and though I know I am going to get hit hard. I welcome it. I look forward to it. Because today is a new day.

I hope that you all get out and enjoy this beautiful day.

Ralph Waldo Emerson once said; “Finish each day and be done with it. You have done what you could. Some blunders and absurdities no doubt crept in, forget them as soon as you can. Tomorrow is a new day, you shall begin it well and serenely...”

Be inspired today.

A la prochaine

SDM

Prep Day (file under Rain!)

Yesterday was an exciting day. As the weather was not ideal for patio service I called Executive Chef at around 11and asked whether or not I should come in. Graciously he said that I could come in and do some prep so that I would get some hours. While on that call we spoke about the Gong Show that happened on Sunday. He asked if we went through a lot of product. I said that I felt that because of the myriad of problems we probably had to comp a lot of food. I also said that we should have a better contingency plan for when the system goes down to make sure that the service is snafu free. He agreed. I also made sure to point out that both kitchens were firing food as quick as we could under adverse circumstances and that I felt we did a great job. He agreed with both points that I made.

So I got to work around 2:30 and started banging out prep both for the line and for the grill. I butchered four sides of salmon and three striploin. I had butchered striploin before and noticed that I am actually quite good at it. It is a magical thing of beauty to clean a striploin properly and I became almost giddy as I portioned them off into 10 oz steaks. From three striploins I was able to get forty two portions with minimal waste. I feel that I maximized the product that we got out of the three.

Shortly after arriving at work Executive Chef came down and asked how I was doing. I told him I was feeling great. He said that I should just bang out what I could and then take off at my leisure. All in I spent about six hours doing prep work yesterday. He also handed me a sheet of paper, as he does each week, with the items that I would have to play with both for inside Bistros and specials and outsides menu. Thus, this week I have Halibut, Chicken, Shrimp, Striploin, Pork Tenderloin and Ribs.

I was very excited to have Halibut and Pork to play with. I haven’t decided what I am going to do with them yet but will post later today when I do. Moreover, I mentioned to Executive Chef that I wanted to keep Ribs on the menu each and every week and change the sauces. This is for three reasons, relative ease of preparation, margin and customer satisfaction. He agreed and a big smile came over his face.

Anyone in the Toronto area knows that the weather is less than great for outdoor service so I find myself with a day to get work done on my menu, on my side project, the blog and the wedding. So it is going to be a busy day but a great one.

Publilius Syrus once wrote; “Every day should be passed as if it were to be our last.”

Back soon my friends.

Are you dreaming big and inspired?

A la prochaine

SDM

Insight from Executive Chef (file under Lucky to have Him as a Resource)

As I mentioned in my previous post I had the marvelous occasion to spend some time with old friends. I don’t get out very often – the men in their white coats try to keep me (great double entendre). At least I can get out every once and a while. Supervised visits and all.

At any rate it was a fabulous evening. Great friends. Great music. Great environment and absolutely fabulous Vodka/7’s. Thanks Stu. Shortly after arriving I went out for a cigarette knowing that I would find Executive Chef there. It was great seeing him and we both greeted each other like old comrades. Big hug and big smiles.

As always he was excited to hear how I was doing. What was going on with me and in my new job. I let him know that I landed well at The Club at which point he gave me his telling smile and a wink; “I knew you would.” In retrospect it was a great decision on his part to force me to go out and experience something else. Hindsight is always twenty twenty.

We spoke freely and easily about how he is enjoying being Executive Chef. His voice was even more gruff than usual as the Head Chef at one of the other restaurants is having a baby so he is working the pass expediting. Though tired he let me know that he is absolutely enjoying the job.

I let him know about my experiences at The Club and he gave me some great advice. Naturally I wanted to talk about the horror of handwritten chits. His eyes seemed to almost glaze over. A tell tale sign of his many experiences with handwritten chits. I expressed, as I did, in my previous post, the story as best I could. He asked how I handled it and I explained but then I asked him how he would have dealt with it. He explained that I had the right idea and that as time goes on I will find myself even better at dealing with the hiccups that are a very natural part of the kitchen experience.

Using the resources that are available to me I asked him numerous questions about brigades, kitchen issues, etc. He was, naturally, more than pleased to give me advice. I asked him about how to handle issues of keeping the brigade motivated in times of trouble. Again recounting my experience that had just happened. I made a rookie mistake in dealing with it he explained. In that I acknowledged the storm. He said that I didn’t need to do that. It’s obvious he explained that there is a storm. And the last thing you want to do is give any negativity to your crew when you are in a situation like that. He explained that you take a moment, which I did, but different from my experience he said that I should have said to them something to the effect of;

“Listen guys, we all know our jobs. We know what has to get done. We can do this, it is in our blood, and it is what we do. Now lets do it. COME ON!” We spoke about this for another few minutes and I feel that by using him as a resource I have become a better cook. Moreover that if this is to happen again I will have a better arsenal of tools at my disposal to motivate any brigade.

I also asked him about how to handle it when dishes are being put out incorrectly. He immediately grabbed an empty glass in front of him and the started role playing with me. There was one lemon in the glass and so he looked at me and said; “Is this your dish? Did you create it?” I playing along said; “no.” He said; “Well then why is there not two lemons in it.” I looked at him blankly still playing the role. He said; “Listen, this dish demands two lemons and a shot of vodka. Make sure that you put in the two lemons. Anything less and you are messing not just with the dish but also with the customers’ enjoyment. Now, make the dish right and put the two lemons in it.” I started to giggle because after he said it made perfect sense to me. He also said that one of my issues is that I am verbose and have an extensive diction at my disposal. He said that I need to avoid lots of words where only a few will do.

He also pointed out that in doing the dish wrong, while cheating the Chef and the customer, you are also cheating yourself. It is your heart and soul going into the dish he explained. Are you satisfied putting out a dish wrong he asked? Then lets get it right. Now do it again. He also told me that it is the responsibility of the Chef to ensure that the dishes are going out wrong. He said you don’t need to correct behaviours publicly but can pull them aside the first few times. After that he said that you can do it publicly. POWERFUL MOTIVATION.

I am grateful for him as a resource. He asked about C and I said she was back in a couple of weeks and that we would all get together for a drink. A big smile came over his face.



Over the course of our conversation that was about an hour he also said that he regretted that he did not have as much time for me as he would have liked when I was there. His tone was apologetic and I expressed that I understood. Nonetheless he did seem truly upset that he hadn’t had more time for me. But he made it clear that he is always there for me to answer any question I have.

Thanks Chef! For everything!

Dan Rather once said; “The dream begins with a teacher who believes in you, who tugs and pushes and leads you to the next plateau, sometimes poking you with a sharp stick called "truth.”

Kahil Gibran once said; “The teacher who is indeed wise does not bid you to enter the house of his wisdom but rather leads you to the threshold of your mind.”

Are you dreaming big and inspired?

A la prochaine

SDM

No Chit (file under The Gong Show)

The kitchen is always an exciting place to work. There is a cacophony of sounds and the ever present ballet that I have spoken about many many times. Sometimes the kitchen can be more exciting as the controlled chaos has a curveball thrown at it. Yesterday was one of those days.

The day started off good enough. Got in and started making sure that everything was ready to go for what was sure to be a busy dinner service. Gorgeous afternoon and the lake was calm as could be. The members were out in droves and we clearly were going to get rocked. Though none of us could have known how badly.

Service started rolling at around 4:45. Everything was smooth. The patio was full; BBQ and kitchen were in full swing. We were running a well oiled machine for about an hour before the controlled chaos hit a wall. The computer system which is responsible for the printing of chits decided that it was such a nice day that it would take the day off. As such we went from out regular printed chits to hand written chits.

Hand written chits propose a number of issues. Handwriting is typically atrocious and to make matters worse it is not the servers that write out the chits but instead the Members themselves. Another is that there is no time on the hand written chit which means that we need to mark the time and find a way to keep track of orders with appetizers. As I have mentioned numerous times before, timing is critical and with handwritten chits it becomes difficult though not impossible to get through.

The first couple of chits this way were a nightmare. Appetizers and kids meals served at same time. Some orders had to be made in the kitchen while others were being prepared out at the BBQ. The delicate balance of the kitchen being thrown astray by trying to manage the delivery of food from two locations and very different time structures.

We found our rhythm after the first few chits with me calling out the orders to the grill and the pans as well as the Garde Manger. At first I was not getting any response from any of the brigade and had to make sure that they knew to acknowledge the call so that I could move on to the next call knowing that we were underway on the last chit. Calmly I only had to remind the brigade once to acknowledge the call. To overcome this adversity we started talking about the gong show. This lightened our mood and made it quite manageable.

Naturally the servers were running around like crazy trying to accommodate everything that was going on. At one point I had to ask one of the servers to leave the kitchen as he was trying to have a conversation with the Garde at the height of a service which had numerous challenges. At first he thought I was kidding at which point the Garde said; “Actually, in a nice way, he is trying to let you know, that you need to get the FUCK OUT OF THE KITCHEN.” He understood that to be sure. To which I replied; “Thanks guys.”

It would have been easy for everything to place us in the weeds. Instead, like the professionals we are we managed the situation as best we could. The beautiful controlled chaos returned after a few minutes of trying to figure out how best to organize.

Throughout the entire dinner rush we had to work with the handwritten chits. Ironically, when we put out the last chit the printer started spitting out chits. We all laughed. But then we had another issue because the servers started to enter their chits into the computer and as we do, when the chit comes up, we started preparing. When the first one came up I asked for confirmation that this was a real order. The answer came back no. Another chit. Another confirmation. No. Another chit, so on, for about five or six minutes. Another wrinkle worked out and then we had about three or four orders before we successfully managed a very tough dinner service, through adversity, without complaints and got all the food out in a timely fashion. IT FELT AWESOME. It was difficult but very rewarding and telling.

All during service we were also having to run things out to the BBQ. So there I am, calling chits, running prep out to the BBQ and sweating my balls off. A true case of Chef Ass. But I wouldn’t have changed anything. We rocked it. And it made me very proud.

I then got to go to the event described in my last post. In my next post I am relating a conversation had with Executive Chef about this experience and some advice that he gave me.

Horace once said; “Adversity has the effect of eliciting talents, which, in prosperous circumstances, would have lain dormant.”

Are you dreaming big and inspired?

A la prochaine

SDM

Great Cause, Great Friends, Great Night (file under I Love my Life)

“Joy - noun

Etymology:
Middle English, from Anglo-French joie, from Latin gaudia, plural of gaudium, from gaudēre to rejoice; probably akin to Greek gēthein to rejoice
Date: 13th century

1 a: the emotion evoked by well-being, success, or good fortune or by the prospect of possessing what one desires: delight b: the expression or exhibition of such emotion: gaiety
2: a state of happiness or felicity: bliss
3: a source or cause of delight”

Merriam/Webster

I am joyful today. Truly joyful. I went to support a great cause last night and in doing so got to hang out and catch up with old friends. The event was at Reservation and when I walked in I felt amazing. I was greeted with a warmth and generosity of spirit that is yet another positive factor in my decision to join a professional kitchen.

A good friend of mine if the Director of Community Development for Project Humanity. Please visit their website at www.projecthumanity.ca. It is an amazing not for profit group that does amazing work. Last nights event was called Shirts Off and is the second year in a row that I have made it. That being said if any of you have any old clothes in your closet or dressers that you would like to get rid of please contact Antonio Cayonne at antonio@projecthumanity.ca. I can promise you that he knows what to do with all the clothes that you no longer want.

Last night I witnessed the power of intention in full drive. When I got there I immediately started loading garbage bags of clothes into the truck. Last year it was a pretty good haul but this year I was really moved. There had to be about two or three hundred garbage bags of clothes. Next year I hope that we double that as the need is so great. So please, if you can, look through your closet and contact Project Humanity.

Another great benefit of being there last night was that I got to see my friend Ben Clost and his band the Emotionally Unavailable Mariners play. It is always such a delight for me to watch this band perform. They are truly engaging and make you feel in the depths of your soul the music they perform. It was a truly wonderful night and a truly magical experience.

These are but a few of the pictures of the band last night. Again, remember the name, Emotionally Unavailable Mariners, they are truly going places.








My next post is going to be about a conversation I had with Executive Chef.

A. Phillip Randolph once said; “A community is democratic only when the humblest and weakest person can enjoy the highest civil, economic, and social rights that the biggest and most powerful possess.”

Are you dreaming big and inspired? WHY NOT? And what can I do to help you?

A la prochaine

SDM

Finding my Legs (file under it’s a process)

Well, another great day down and another to come. Just finished a great conversation with the love of my life. Technology is amazing isn’t it? Sitting in front of my computer in Toronto I can talk on video with my lover in NYC seamlessly and for free. What a world!

Yesterday was another great day. With a station map drawn out and feeling a little more comfortable I had quite the experience. Setting up was relatively easy because I knew where I wanted things to go so that I could work efficiently and smartly. I can see how the station is difficult to work at the height of summer but I think as I refine and retool my station it will not represent a serious challenge.

At the height of service yesterday I had twelve chits up and that amounted to seventeen different items I had to prepare, at the same time, with a total of fifty four components. Timing is critical. Why you ask? Well, quite simply, a filet of Salmon cooks much faster than a well done steak. Or ribs!

I feel as if I have a pretty good handle on how to work the station. I know that it is going to be at times a ridiculously tough station but I have never backed down from a challenge. Nor will I. And the best part is I do it all with a smile. Knowing that I am living my dream and doing it with a great attitude and a beautiful smile (at least that’s what my love tells me).

The weather outside is absolutely gorgeous. Feels like about twenty degrees with a slight wind. That means that by the lake it is going to be around fifteen degree Celsius with a cool breeze. I should be busy but not overly so.

And I am excited because I am going to Reservation tonight to see one of my friends play with his band. Ben Clost and his band The Emotionally Unavailable Mariners. ABSOLUETLY INCREDIBLE. You should check him out in this video; http://profile.myspace.com/index.cfm?fuseaction=vids.channel&ChannelID=132539289. AWESOME!

I don’t get to go out often which is one of the sacrifices you make to be in this industry. It will be nice to see all of my friends from Reservation. Executive Chef, Sous Chef A and the Director of Operations. I’m bringing my camera to take some pictures which should be fun.

So here is to an amazing day. I have tomorrow off which is one the reasons that I can go out tonight. I have lots to do tomorrow too. I need to tweak my menu a little bit more and get ready to roll out my first menu of the summer on Friday. I am excited for the coming week.

As well I would like to congratulate C on finishing her first full year at Stella Adler. I could not be more proud or happy. She had her first NYC show on Thursday and Saturday saw her in two performances. I wish I could have been there but I was in spirit. Next year I will absolutely be there. At any rate, way to go Babe.

Oliver Wendell Holmes once wrote; “The great thing in the world is not so much where we stand, as in what direction we are moving.”

Are you dreaming big and inspired?

A la prochaine

SDM

The Grill (file under more like an outdoor kitchen)

So yesterday was my first day on the grill at The Club. It was exciting and a great cold start to the season. Cold meaning that I was not overly busy, busy, but not overly so. I had some time to figure out how I was going to set the station, drawing a station map and figuring out my organization for the station.

One of the biggest differences between the grill at The Club and that of Reservation is that it is truly a self contained outdoor kitchen. Reservation’s was really just a BBQ, a fridge and a freezer. At The Club the grill is in a shack that measures about five and a half feet wide by about fourteen feet long. It faces the lake and all the gorgeous boats that are in the water already. Within that space I have a 9 foot grill. TWO SINKS! I mention this in bold because at Reservation there was no sink, I would have to run inside or use a hand washing station. Two fridges, one a nine foot and one smaller cube. I also have a freezer. Two hot lamps, a pass, a printer for orders and two, TWO induction burners. And this is where it gets really interesting, there is a HOOD! For those of you who don’t know what a hood is it is the device which sucks the fumes and exhaust out of the area. Very handy when you are working forty feet from the lake. It truly is a stand alone outside kitchen.

So the menu that Executive Chef and Sous Chef R came up with this week is the following;

Chicken Souvlaki (all made in house), Tzatziki, Pita Bread and Sautéed Vegetables
Filet of Salmon with Cucumber Salsa and Sautéed Vegetables
Angus Sirloin Steak with Jus and Sautéed Vegetables
Fresh Turkey Burger
Back Ribs with an Apple Chipotle BBQ Sauce and Sautéed Vegetables
New Zealand Lamb Chops with Jus and Grilled Vegetable Ratatouille

Each of those items comes with your choice of sides which include Fries, Sweet Potato Fries, Baked Potato, House Salad or Rice.

Oh and I forgot to mention. At Reservation you’ll recall that I had to transport everything approximately one hundred and fifty meters across cobble stone roads to the barbeque. This was extremely annoying and had to be done twice a day. Once to set the station and then after a ridiculously long and hot day back to Reservation. At The Club it is about one hundred and twenty feet from the kitchen to my station. NO COBBLESTONES. It’s like I died and went to Grill heaven. You think I’m kidding? Trust me, I’m not.

Yesterday I did about one hundred orders. In all I prepared approximately two hundred meals. The components of which bring me up to approximately six hundred distinct items that I made yesterday from 5pm until around 9:30 pm. A great first day. Giving me the opportunity to reflect on last years experience, what this years experience is going to be and how I am going to become even better at what I do.

I think that my theme song for the Grill this year is going to be Van Morrison’s; Jackie Wilson Said. If you haven’t heard it lately I think now is a great opportunity to give it a listen because; I’m “going to let it all hang out.”

So with the first menu I have a concrete idea of the type of things that I am going to be doing for the summer menus. I am going to play a lot as I had mentioned before with condiments and sauces and I am also going to try to find interesting ways to expand and broaden peoples culinary experience. It is going to be a lot of fun. A lot of hard work. And extremely rewarding.

That being said I expect to get absolutely pounded today due to the gorgeous weather. And I could not be more thrilled. Its like a culinary drug, a super upper which makes me feel, well, effusive.

Today it is going to be 23 Celsius and partly cloudy. GORGEOUS. And it is kind of funny, those who know me know that I wear a hat each and every day. I have for almost twenty five years and it has caused my once blonde (almost white) hair to go much darker. But as I have rollerbladed home (when working mornings) I have been taking off my hate to get some sun to my hair and shock of shocks, my blonde hair is coming back. Another ancillary benefit. Now working days and being outside I expect that it will become even blonder.

So I hope that you all have as rewarding a day as I am going to. I would also like to send all my love and supportive energy to the love of my life, C, who is in her first New York City Show at Stella Adler. A sign of things to come – I think so.

Albert Camus once said; “In the depths of winter I finally learned there was in me an invincible summer”

Are you dreaming big and inspired?

A la prochaine

Menu Development (file under continuation of Creative Process)

In my post today on the creative process that I engage in when creating new dishes I explained how I go from ingredient to dish. Well when creating a menu the process is different. A dish is a stand alone item whereby a menu has to have a certain continuity and for lack of a better description ‘make sense.’

When creating a menu there are several factors which one needs to take into consideration. Some but not all will be true all of the time as certain factors are not applicable in certain settings. Therefore, what do I consider, in this time, as I am truly creating my first menu in a professional sense. Moreover, how do I develop that when I am creating new dishes each week? What follows is my explanation of how I am developing the menus for this summer.

It all starts with the ingredients. Every Chef on earth worth his or her weight in salt will tell you that it all starts with the ingredients. At The Club I am in an extraordinary environment that provides me the freshest and best ingredients available in Toronto as the first concern. I know that on a daily basis I am going to receive the best of the best, whether it is a strawberry or any manner of protein. If it is not the best The Club will send it back. This is due to two factors; one is the demand of our ‘captive’ consumer. The other is our desire to provide the best and most delicious dishes to continue pleasing our captive consumer, that being the Club Member.

As I have worked for the past few weeks I have looked at ingredients that are seasonal and available to me during the summer months. I have over the past year and a half assembled a list (lists) of what is available in Ontario that is fresh, local and seasonal. By no means is it exhaustive but it does represent a pretty thorough list. In Ontario we are spoiled by the amount of diversity that we have with regard to our produce and proteins. Once I understand what is available and when I have started to consider what it is that is going to please Club Members.

Ingredients (in this context) for me can be broken down as follows;

Protein (meat, game and fish)
Vegetables
Fruits
Staples.

In Ontario, as I mentioned above we are spoiled by the availability of gorgeous and delicious fruits and vegetables. Proteins too are in abundant supply. Due to the vast expanse of Ontario there are numerous growing regions and a wide variety of foodstuffs available.

As I mentioned in my post on the creative process it all starts with the ingredient. I used the example of Smoked Salmon in that post and how I wanted to do something that was based in a lengthy tradition but still could be tweaked into a new and exciting dish.
Purveyors are your best friends when developing a menu. They have their finger on the pulse of what is available and when. When certain things are cheaper and readily available and have the best quality. After considering the ingredients available the next step in the development is to consider what the purveyors are telling me is best right now. As I am working on a menu that is not static for months at a time I have an advantage of being able to change things on the fly.

For the summer I have created at this point approximately 50 dishes which each have a protein, a starch and a vegetable as well as a condiment and in some cases a garnish. As I have mentioned before, the customer is of paramount concern. What is their comfort zone? What do they like? Dislike? Can I expand their culinary palette? Do I need to play it safe? Where is the comfort zone? The happy medium?

Some of the produce I have looked at playing with over the summer are;

Apples
Apricots
Asparagus
Beans – Green/Wax
Beets
Blueberries
Broccoli
Cabbage
Carrots
Cauliflower
Celery
Cherries
Corn
Crabapples
Currants – Red/Black
Eggplant
Gooseberries
Grapes
Leeks
Muskmelon
Mushrooms
Nectarines
Onions - Green
Peaches
Pears
Peas - Snow
Peppers - Field
Peppers - Greenhouse
Plums
Potatoes
Radishes
Rapini
Raspberries
Rutabaga
Spinach
Sprouts
Squash
Strawberries
Sweet Potatoes
Tomatoes - Field
Tomatoes - Greenhouse
Zucchini

Each of these are available to me from Ontario farmers according to seasonability. Each of these will be available to me this summer. The question then becomes how do you create something that is not commonplace which expands the horizons of peoples food comfort.

In my case I am going to play quite extensively with garnishes and condiments. As I roll out each menu I will explain to you my thought process, creativity and how I arrived at that ingredient and technique.

Proteins are readily available as are staples.

In developing the menu I consider the steps involved in the creation, the prep work, the ingredients, the end result, the mouth feel, smell, taste, texture, etc. I also consider regional and traditional cuisines from a round the world and whether or not I can expand peoples culinary horizons.

This weeks menu is being created by Executive Chef and then each week going forward we will bounce back and forth with each other to ensure that we are pleasing our Club Members.

I hope this has illustrated at least in general the things that I am considering in developing my menus this summer. As I get deeper into the summer I will explain how I created certain menus and the reasons behind their creation.

Anthony Bourdain once said; “A perfect meal is a confluence of forces – a certain sound in the background, the right smells in the air, who you’re eating with, it’s the colours, it’s EVERYTHING!” I hope this summer to create many perfect meals.

Are you dreaming big and inspired?

A la prochaine

SDM

And Now Back to Our Regularly Scheduled Blog (file under Exciting Times)

John Henry Newman in his ‘Apologia pro vita sua,’ said; “Growth is the only evidence of life.” And I could not agree more.

Today is my Saturday. To anyone outside the food industry that may sound like a weird statement but when you realize that weekends are usually our busiest times then you can understand that more often than not we are scheduled in such a way that our weekends fall when most of you are at your jobs.

The tile of my post today and the quote that I have used to frame it are the result of three posts written in the last week. The title specifically is in reference to my return to my capturing my daily experience and the quote represents what I feel each and every day. As I grow and continue on this path that I started on over a year and a half ago.

Over the next couple of days I am doing some menu development. Working on some of the items that I am going to include in my menu for the summer on the grill. You’ll recall (if you’ve read long enough) that last summer I was supposed to have the same opportunity at Reservation. The lack of willingness or inability on the part of Reservation to let me toy with the grill menu was extremely disheartening to me. While I understood, at least in part the logic behind it; that being that it was high volume and quick turnover, the whole experience left me feeling like I was nothing more than an over priced McDonalds, merely slinging food to the hungry throngs that wanted to sit and have a beer. As I remarked many times last year I developed relationships with my customers, many of whom returned each week, as they expressly told me, just to come and see me. That felt good, but it did not nearly make up for the emptiness I felt working the grill.

That is not to say that I did not learn things while working the grill. In fact, some of the lessons I learned were key to my early development as a line cook and still benefit me today. Those include understanding organization, timing, set up, pride of ownership and a few other lessons as well that were difficult at the time to choke down.

My experience at The Club so far has demonstrated that when people truly believe in you and what you are doing that they will give you the freedom to explore your own comfort zones. And unlike other places I’ve been they will not allow you to fall on your face but instead will do their utmost to ensure that you learn the lesson, not without pain, but certainly without the deepening void which can taint and corrupt even the most strong willed of people. Executive Chef and I as well as Sous Chef and I have had conversations about the grill. Numerous in fact. And with each one I feel my resolve building, my excitement at the opportunity of creating my own culinary voice and demonstrating what I can do when given the opportunity. The first menu will be of Executive and Sous Chefs design. I asked for this to be the case so that I can get comfortable with the environment, demands and the people for the first week or so.

After that time I will start developing my own menu each week. This will consist of multiple proteins. A fish, a beef dish, possibly a pork dish as well as a few specials. I have slowly but surely been building my menu and today and tomorrow (my Sunday) I will be working on them for several hours.

By doing so I will have multiple posts to write. One of which will include my creative process, the process of menu creation, what I want to try and possibly a couple of others. I am feeling quite good (despite the last few posts being on my mind) and know that I have lots to accomplish in the next two days.

As well I am excited and thrilled for the love of my life C, whose show ‘Spinning the Butter’ goes on at Stella Adler starting tomorrow. Today is about refinement and tweaking and then the show must go on. I wish I could afford to be there but unfortunately I can not. My spirit and energy are with her as I know that she will be fabulous. She always is.

With that said, I need to stop writing now and get to the work that is a ahead of me. I also have to clean the house. Which anyone that knows me can tell you, I really dislike cleaning. But I have the time and it needs to get done. Stay tuned; the next couple of days are going to have a flurry of posts. I hope you will enjoy them as much as I enjoy doing the work necessary to relate my experience to you.

Buddy Hackett once said; “As a child my family's menu consisted of two choices: take it or leave it” My menus will feature many more choices.

Are you dreaming big and inspired? Why not? And how can I help?

A la prochaine

SDM

Serendipity (file under My Life is Chalk Full of IT)

Henry David Thoreau once wrote; “I learned this, at least, by my experiment: that if one advances confidently in the direction of his dreams, and endeavours to live the life which he has imagined, he will meet with a success unexpected in common hours. He will put some things behind, will pass an invisible boundary; new, universal, and more liberal laws will begin to establish themselves around and within him; or the old laws be expanded, and interpreted in his favour in a more liberal sense, and he will live with the license of a higher order of beings. In proportion as he simplifies his life, the laws of the universe will appear less complex, and solitude will not be solitude, nor poverty poverty, nor weakness weakness. If you have built castles in the air, your work need not be lost; that is where they should be. Now put the foundations under them.”

I embarked on this journey approximately 435 days ago. That amount to 10,440 hours, 626,400 Minutes or 37,584,000 seconds. This journey is not an easy one. In fact, it is one that I’m sure (though not myself) many have considered, have dipped their toe in, and have decided to forego because the path was uneven, rough and even painful at points. Every day, every minute, every second that has passed has revealed more of myself to me. Every one of those incredible numbers has brought me closer to a deeply personal revelation, a deeper and personal understanding of the reason for my life. It has made me feel like I am a man, searching, finding and then searching again, for the answers that have long haunted me. I believe, as the Thoreau quote above states quite plainly, that my decision, has brought me to a paradigm shift in my own life, one that I could not imagine a short few years ago, AND THE BEST PART IS, that it is the result of a fervent desire to be happy on a daily basis.

I have now worked for three restaurants in my professional cooking career. I have toiled, sweated, bled, cried, slept on floors, been up at ungodly hours, worked myself to the bone and all of it, every second, is what lead me to here.

When I met the love of my life, C, I knew instantly that there was no other woman for me. That she HAD to be my wife. That my life, had led me to her and that in a moment of unusual clarity, I knew, I had to do everything in my power to ensure that she became the woman I would spend the rest of my life with. In my humble and learned opinion, so too, was my decision to join a kitchen.

This post results from conversations that I have been having lately with members at The Club, people that know me well, friends and family, new and old and people who don’t know me from Adam. The same feeling that came over me when I first saw C, and literally I mean saw, I didn’t even now her name, is the same feeling that I had the first time I picked up my very own Mac Knife. It felt right. No, it was more, it felt like I was meant to hold one my entire life and that I had spent most of my life, fighting with myself. Fortunately however, I did make that decision, to enter a kitchen and I have not looked back since.

Many times I have expressed that it is my fervent desire and dedicated goal to have my own restaurant by the time I am 40. This gives me 2078 days, 49879 hours, 2,992,754 or 1,795,565,266 seconds as of the writing of this post. I know at least in broad strokes what it will look like. I know for certain the name. I have an inkling as to the food. But, I feel, for the first time in my life, that my decisions are being based in a grounded way, in making that a reality.

For the past few weeks I have been having great conversations with Members early in the morning. Apparently they have been asking Executive Chef about me as well and my political experience came up today. I spoke candidly, but guardedly, about my experiences. One of the questions I got was what was the best line I ever wrote politically. It took me a moment and I had to go out and smoke before I could answer the question. I came back and said to Mr. S that while this was not for a politician it was my favourite line; “I have used illiteracy and crack with the same force of destruction as I have an M-16.” Without hesitation he held out his hand and said something to the effect of; “Fucking incredible.” He asked about my other experiences and I was open, still guarded, but open and told him. I told him I had climbed into Trash Compactors and cleaned them in order to live. I told him that I have done many things that most people would not as I felt that my survival was more important that what I did. I’d always felt that way and always would.

I told him a bit about my family. About where I’d come from. About my Mother and her mission in Malawi with www.lifelinemalawi.com. About my brothers and sisters. My impending wedding etc. He and another at the table asked if they could come. To which I said it was going to be in Cuba. He said great. And then asked if he could pay for the flowers.

I should point out that all of this took place over two conversations this morning and took a total of less than ten minutes. He then asked about my restaurant and I told him I wasn’t there yet. I had told him the other morning that I was using my experience at The Club as a test kitchen for my eventual restaurant which he loved. Today he took it one step further and said that he and another gentlemen sitting at the table would be very upset if I did not give them an audience and the right of first refusal to be investors, “the investors,” in my restaurant. I’m sure I was blushing at this point. I assured him I would definitely give him an audience. He asked if I had given any thought to the name and when I told him the name he again lifted his hand and laughing hysterically repeated his request. I assured him when the time was right, but that for now, I had to continue doing what I was doing at The Club.

So how does all of this lead to the title of the post?

As is stated much better than I ever could in Thoreau’s quote; “that if one advances confidently in the direction of his dreams, and endeavours to live the life which he has imagined, he will meet with a success unexpected in common hours.” I never dreamed that The Club would lead to someone taking an active interest in me. I never expected to meet someone humble and interested in the world around them. I did however expect to grow as a cook. To expand my offerings! To work towards the realization of my dreams. And now I feel that all I need to do is to continue doing what I am. AND IT IS SO EASY! My passion shows, my love of food shows, my character is an asset for the first time in my life and not a detriment.

I have found a calmness I have never known in my life. A joy that is seldom experienced, by anyone, let alone myself. And I am a richer, more wealthy, happier and more directed person for it.

All I can say is watch out world. I’m here and there is even more to come. Are you ready?

Antoine de Saint- Exupery once wrote; “If you want to build a ship, don't herd people together to collect wood and don't assign them tasks and work, but rather teach them to long for the endless immensity of the sea.” And I think I am…

Are you dreaming big and inspired?

A la prochaine

SDM

Life truly is WHAT YOU MAKE IT (file under Always Appreciative)

Everyday offer the opportunity anew to rise to the challenge and shine. It is there for you, all you need is a bit of passion, some drive and a whole lot of patience and a great work ethic. You can be whatever you want. All you need to do is, grab life by the balls, and get ready to rock and roll.

Currently I am sipping fabulous Bordeaux. What makes it so fabulous is that I just got home from work. I managed to rollerblade home before the rain. I find myself with an afternoon to catch up on all the things that I need to catch up on AND I HAD A FABULOUS DAY. It is amazing the difference that a day can make. You’ll recall that yesterday I included a quote from Benjamin Franklin that said; “Sloth and Silence are a Fool's Virtues.”

Yesterday I had a choice to make. Allow myself to continue to be taken advantage of, or to take action, measured and calm, to attempt to stop the actions that I felt were abusive of both my character and my work ethic. I am no fool and opted to not be silent this time. To make a measured and reasoned case for why I felt I was being taken advantage of. And I know, I mean I truly know, that my work ethic speaks for itself.

Well, to both my shock and surprise, when I came into work today (partially because my morning partner and I had knocked off quite a bit but also because my pleas were heard and received well) there was a minimal amount for me to do. Which was a beautiful thing because The Club is usually jumping on a Saturday. I took a brief interlude there and quite fittingly “Strawberry Fields” just came on. “Nothing to get hung about.”

At any rate, TODAY WAS A FABULOUS DAY! Knocked all the prep out of the park and found a truly beautiful rhythm in the kitchen dance on the line. I would say we did about one hundred and twenty covers between lunch and dinner today. My partner and I found a great pattern of movement and we were knocking dishes out of the park very quickly. At one point I had five Meat Bistro, a hot dog, two hamburgers, three scramble and two omelettes and I just knocked it out of the park. I know it doesn’t sound like very much but I found that something had changed in myself today. I think that by speaking out about what I perceived as injustice and inequitable work ethics that I caused myself to elevate my game. To put it in perspective;

The Meat Bistro dish this week is Jerk Chicken Skewers with Dirty Rice and Seasonal Veg with a mango salsa. What this means is that there are seven steps from the beginning of the dish to the end. As I have said many times here in this blog, timing is critical. You need to be able to work on multiple of both the same dishes and varied dishes but time them accordingly so that orders go out together. Today, possibly for the first time, I found that I didn’t need to consider the timing. I merely allowed my body to do the things that I have trained it to do in the past year and a half. However, I do need to admit that for the first time in the kitchen this week I have been wearing a watch so that I rely on both intuition and actual timing.

Finding your stride is something that can not be taught. This is something that Executive Chef told me many times at Reservation. As did Sous Chef A. Some people have it and some people don’t. And PLEASE, do not read this as arrogance or some attempt at patting myself on the back, BECAUSE IT IS NOT! Instead it is an acknowledgement, deeply personal, that my skill level is rising. That my ability to deal with complex and time critical issues is getting MUCH MUCH BETTER. And that to me is both wondrous and a fabulous feeling. TRULY!

The rest of the crew came in at noon as is commonplace on Saturday and it was nice to see that they all seemed motivated to work. Obviously I had knocked off all the prep that needed to be knocked off, but each of them, in their own way, approached and asked what needed to be done. I literally had to look for things to get done, but good naturedly and in great spirits, they all were happy to help in any way they could. I hope it lasts because today I felt like the whole crew was working as a team. A TRUE BRIGADE. Nobody left out to dry. Instead all working toward a common goal. A common satisfaction. A common purpose. It felt truly inspired and wonderful.

When Sous Chef R came in he looked at me and told me how well the Fish Bistro did last night. Of course I had already known this as I had prepared twenty four portions and it looked as if there were only six or seven left. Naturally I made another deep half pan that should get them through service tonight. It looks beautiful on the plate and the flavour is quite well balanced. It felt SO GOOD. I know it sounds Hollywood cheesy but I could have cried.

I have known all my life that food is something I was meant to be surrounded by. And now, I am in an environment which is highly demanding, at the very least an educated if not refined palette AND MY FOOD IS BEING RECEIVED BRILLIANTLY. I have received about ten or twelve comments about my food and it feels incredible. All I need to do is keep on doing what I am doing.

All in all, as I have said before, I felt that today was new day and I treated it that way. I feel lucky to be where I am, to be given the latitude to create and implement dishes and to be part of an environment which appreciates me. Fortunate does not even begin to cover it.

But tomorrow is another day. And I am only as good as the last plate I put out. Ralph Waldo Emerson once wrote; “Finish each day and be done with it. You have done what you could. Some blunders and absurdities no doubt crept in, forget them as soon as you can. Tomorrow is a new day, you shall begin it well and serenely...”

Are you dreaming big and inspired? WHY NOT? What is stopping you? How can I help you to know the same joy that I do?

A la prochaine

SDM

No, No, is too much (file under Let me Sum Up!)

One of my favorite lines from any movie is; “No, no, is too much, let me sum up, Buttercup is marry Humperdink in little less than half an hour.” Which these days is how I feel. So much to say and so little time to say it in as I have so many things on my plate these days. However, I will, as always, do my best to spit it out.

I didn’t write yesterday because I was torn between an emotional response and an intellectual one to the day that I had. I had both successes and failures. And sometimes when that happens I am torn between my responsibilities to myself to be genuine and that of my readers who want to understand.

So I will start with the minor (truly minor) dressing down I got with regard to Health in a Glass. Due to the person that I am and wanting to share the goodness that comes my way with everyone possible Chef called down and told me that the smoothies had to stop. My belief is that my regulars sent him a message somehow saying that they really appreciated me and all that I was doing – including the smoothies. He wasn’t angry and he certainly didn’t let on to how he found out. He was merely stating his position on the matter in a very cordial way. Naturally I said; “Yes Chef!” And true to my word instead this morning I had a grapefruit juice. I certainly don’t want to rock the boat.

I hustled a lot yesterday and for seemingly no reason as the night crew had not been very busy. This happened again today and so very good naturedly I mentioned it to Sous Chef R. I did this not to be a snitch but because I felt that I was being taken advantage of and that I wanted to nip it in the bud. The story to follow;

As I had mentioned earlier when I started at The Club there is a disconnect for some of the people that work there and reality. In that, they fail to see, or refuse to, that they have a great job and do the bare minimum to maintain the status quo (as in their job). As we all aware I am a work horse. I am happy to do the work and do more than my fair share. I am happy, neigh, thrilled to pick up the slack when it needs to be picked up but I am not there to be a whipping boy. Yesterday I didn’t really say much because I just felt that I would get the job done that I needed to get done. However, today when I came in, I was greeted by the stench of laziness and it drove me crazy.

When I came in I did my regular set up. Yet, the line was not adequately ready and thus I had to do all that. I then had to do all the prep for the evening crew despite the fact that they had a quiet night last night. By quiet I mean that they had to work for about an hour. Meaning that they had six and a half hours to get the things done for themselves. Well as so often happens, they cherry picked what they wanted to do and left the things they didn’t for me to do. Again, I don’t mind doing the work if there is a justifiable reason for me to do it, but I am not going to get into another situation as it has been for me before.

In speaking with Sous Chef R I made it clear that I am not complaining for the sake of complaining. Before saying anything I asked if last night had been busy to which he responded by the time he left around 9 it was pretty quiet. At this point I explained that I felt that I was doing the best I could to knock off the prep work that needed to get done while at the same time managing my time when orders came in. I felt that it was unfair that I was being hammered (every day this week) with an unreasonable amount of prep. He promised that he would have a conversation with the culprits. Which he did. And I know this because the culprit came to me and complained. I said nothing to him, nor will I, for I think it is not my place, nor responsibility to. I am a worker bee, there to work, and so I will. I have taken on more than my fair share, gladly, and will continue to, but I am not going to allow internal politics or personalities to diminish either my character or work ethic. Head down, mouth closed, WORK!

Part of the problem as I see it is that my morning partner and I can work and talk at the same time. While it would appear that certain of the night crew, feeling untouchable and above reproach, just talk and talk and talk and then when the night is over add to my already large prep list. Again this is just my observation.

I do think that this should not be an issue going forward but it was enough today that it affected my mood for a good hour or so.

Politics and personalities are big inside the restaurant world. Some people work, some don’t, that is true of any environment. But I made myself a promise that I would not allow myself to be taken advantage of again as it negatively impacts my spirit. I like being happy. I love what I do. And while I don’t think that everyone has my attitude when it comes to work I really do wish that people I currently work with would realize that we are in paradise compared to most kitchens.

At any rate, I choose to remain above the fray, put my head down AND WORK. To me the issue has been resolved, at least in the now, and will remain for me a done issue until such a time as I feel that the work ethic is sliding again. And rather than dealing with the person directly I will deal with Sous Chef R as that is the way to deal with the issue. It may not seem cool to some people but I am not working to be cool. I am working because I love what I do. I am only in control of myself. But there is a standard operating procedure and syntax to events that I adhere to now because I am not falling into the same pit falls as the past. We have to learn and grow from our mistakes.

As I like to present the good, the bad and the ugly. I want to now let you know that yesterday I did the prep work for Sunday’s pasta special which is an Authentic Pad Thai. The sauce is delicious and took time to make, but, as I have said time and again. Good food takes time.

As to the Bistro Fish that I created I made a sample of it today and was really happy with what I had created. It is a truly “sexy dish.” It is beautiful on the plate. The flavours match each other quite nicely. It is a dish that I am quite proud of and know that anywhere other than the club I could charge at least $40 for it. The colours are all complimentary and yet at the same time provide a nice contrast. The crispiness of the coconut and Panko breading contrast well with the spicy sweetness of the apricot marmalade. While there are definite refinements to be made to the dish it is one that I know I will make variations of for the rest of my life.

Benjamin Franklin once said; “Sloth and Silence are a Fool's Virtues” This is something I thought of many times today as I did my best to bang out what needed to get done.

However, as we all know I like to end these posts, positively, with food for thought, and so, James Joyce once wrote; "I am tomorrow, or some future day, what I establish today. I am today what I established yesterday or some previous day."

Are you dreaming big and inspired?

A la prochaine

SDM

Work Ethic (file under some have more than others)

Today was another wonderful day at work. I really enjoy getting up and going in to work. I enjoy the absence of anything but purposeful movement in the morning. I enjoy the empty streets. The smell of the city in repose. The soft light that slowly climbs the horizon to create that beautiful glow. I LOVE IT! It also gives me an opportunity every day to look at my place in this world and to give thanks for that position. Of course being a Rasta Buddhist (Rabu for short) what I don’t forget I just let go of as meaningless in the grand scheme. But seriously, it is a rare joy, that I experience every day.

This morning I was expecting to be greeted by a smaller prep list than the past few days. To my surprise it was quite big and as I touched on yesterday, I know the reason why. Partly FNG but partly laziness on others part. But, as I said yesterday, no big deal, I love to work. I mean I REALLY love to work.

I also forgot to mention yesterday that I cooked for the Comptroller and his son. The Comptroller comes in from time to time and asks for something that is different from what we would normally serve, His son was having an exam yesterday afternoon and needed some brain food. The Comptroller told me what his son wanted which was less than a great description because it left lots of room for interpretation, which, when you are serving someone you don’t know, is VERY difficult. He gave me the basics which were rice and shrimp; “with a little spice.” So I asked him; “Heat is something that is different for everyone. Think curry.” He interrupted and said; “no no, not curry.” I said; “Yes I understand but if the heat was a curry, would it be red, yellow or green?” He looked at me and said; “Yellow.” I told him great and that due to his desire for a well done rib eye (some people… geez) that it would take about fourteen minutes.

The dish I came up with for his son was a sambal, honey, soy sauce and sesame oil reduction which I marinated the shrimp in quickly and then grilled them. After grilling I reduced the remaining marinade and topped the shrimp with some sesame seeds and pea shoots. When his meal was over I got a massive thank you for being able to decipher exactly what was wanted. I responded that; “This is what I love to do. It is who I am. Thank you for your compliments.”

So today I had to do eight trays of 12 cookies no each tray. I also had to clean and roast two massive top butt roasts. I cooked off some linguini. I cut up a bin of fruit for fruit cups and much much more.

H.I.A.G. this morning was absolutely divine. No really, I mean, think Ambrosia and you have what I mean. In fact I think that I will call this one Ambrosia;

Grapefruit Juice, Banana, Mango, an egg and strawberry yoghurt. DELICIOUS and full of that all important energy boost and vitamin cocktail.

At the time of my leaving I had sold only two of the pizzas but had sold four of the pasta. I gave some of my colleagues some to try and they each thought it was brilliant. The dishwasher was beside himself. In his broken Taiwanese English he asked me; “Where do you learn to cook like this?” I thought about it for a moment and pointed to my heart. He laughed merrily and thanked me for sharing some with him. The servers loved it. Thought it was great. They too asked where I learned to cook like that and I gave the same answer.

I asked the servers, as I do everyday to get me some feedback from the members about their food. ALL POSITIVE. Very positive. In fact I got two; “Compliments to the Chef.” Of course they don’t know that I am a cook, but the point still stands.

Tomorrows specials are Gnocchi with double smoked bacon, spinach and mushrooms in a cream sauce. The pizza is with bacon, mushroom, onion, green pepper and banana peppers.

Today also marked the first time that I got to do the Bistro Specials. This means that I had to create a quiche, a sandwich, a meat special and a fish special. I mentioned to Executive Chef that Sous Chef R had wanted me to do them and so I spent some time while working today considering what I wanted to do. I wrote them down and went to Executive Chef with what I was suggesting. He thought they all were great and gave me a big thumbs up. The bistro specials are as follows;

A Reuben Sandwich; which naturally is corned beef, sauerkraut and Swiss cheese and I opted to do it on dark rye.

Provencal Quiche; which has zucchini, tomato, shallot and Brie.

Grilled Rack of Lamb with Mash and Seasonal Vegetables with a mint scented jus.

Mahi Mahi on a bed of saffron rice with seasonal vegetables and a mango Beurre blanc.

I am excited to see how these specials do compared to the last two weeks that I have been there. It was positively exhilarating to do these specials and I look forward to the feedback from the members.

So, as you can see, I LOVE WHAT I DO. I LOVE WHERE I AM. I LOVE WHAT IT IS HELPING ME TO BECOME. I LOVE THE DOORWAYS OF PERCEPTION INTO MY OWN SOUL RESULTANT FROM THIS SAGE LIKE MOVE TO THE CLUB.

Oscar Wilde once said; "I hate people who are not serious about their meals." While I don’t hate ANYONE (incapable really) I do wish that people would take their food more seriously.

Are you dreaming big and inspired? You can you know! All you have to do is let go of that nagging voice inside of you and let you spirit lead you where you need to go.

A la prochaine

SDM

A Little Less Conversation (file under a little more action PLEASE)

I hope that you all have had a fabulous weekend to date. The only thing that could have made mine better was a big wet kiss from the woman I love (who incidentally turns 27 all over again tomorrow).

You’ll recall that yesterday I touched on something that happened at work but only in passing. I did this because I am coming to realize that while I don’t censor myself when I am writing (and very rarely edit) that there are some things I may choose to write about that require sober thought and purposeful writing.

Yesterday my morning partner and I got a strip torn off us (but unlike ever before, Executive Chef here cares about results and not much more, as long as they are good.) I was going to write about it but knew that I would be angry as it had nothing to do with me that we got a strip torn off us for.

Today, after thinking about it the following are my thoughts. My partner and I were getting killed on the line when Chef came down and it appeared that we were unorganized. Though in fact it was that we were putting up food faster than the servers were getting it out. My partner tends to get a little flustered when things are not perfect. In fact, a little high strung, kind of like I used to be, and this affects the way that he does his job. Add to that the confusion of orders being jumped and items going where the expediter wanted to send them rather than the bills they were meant for and somehow a breakfast sandwich got lost in the shuffle. We both got a good strip ripped off us by Chef. I was angry. I MEAN ANGRY. That I was getting in shit because of someone else’s mistake. But then I realized that I am part of a team. Not that I ever act as if I am not but this realization caused me to calm down. Accept the criticism and start looking for ways to fix it.

Prior to leaving yesterday I looked at my partner and said; “Remember, stuff is going to get fubar’d in the kitchen. It is the nature of the game. We are only as good as the last plate we put out AND TOMORROW IS ANOTHER DAY.” He smiled and thanked me. I knew he had heard what I said when I came in today and he said; “So new day has begun.” I chuckled to myself thinking how I might have come unraveled at the events of the day before even a few short months ago. I now realize that not only do I need to control my own character flaws in the kitchen, I need to observe the positives in other people, and lift them to that point, should we falter. WE, being the key word. As team players and members. This realization makes me smile. A soulful smile. As I think I am beginning to get a little traction. But that is a different issue which I don’t want to discuss right now.

Today was a new day. And a great day at that. I woke up this morning at 4:00 am and could not go back to sleep. So I started formulating my day, working out specials in my head and thinking about the coming week. Which includes my raison d'etre's birthday tomorrow. I can hardly believe how many times women can turn 27. Though I am grateful that they do.

It was a relatively slow day so I was able to punch out prep for the next three days. I also managed to punch out prep for a couple other people too. I find prep to be quite cathartic and liberating. It lets me rest inside my own mind. Going to whatever or whenever place I feel. Start working on specials. Think about the grill. Whatever it is. But I LOVE IT!

Today’s H.I.A.G. was; Honey Dew Melon, Blackberries, Ice, Orange Juice and Banana. DELICIOUS. I am still playing around with the texture, flavour and beneficial intake of them. It may take me all summer but I will get to the point that I optimize my vitamin, mineral, fruit and vegetable intake. I am already seeing a major difference in the way my body is treating me.

As for specials for tomorrow; Pizza is a Meatlovers with Pepperoni, Sausage and Prosciutto. Pasta is a Tri Colour Fusilli with Rosemary Braised Chicken, Green Peppers and Onions in a Roasted Red Pepper Basil Cream Sauce.

As for today’s specials. By the time I left they were almost all gone, so I must have been doing something right. Felt pretty good.

So here I am. Feeling good. Relaxed. Solid if you will. Loving where I am. What I am doing. It is truly the most rewarding experience of my life to date. And I feel changes inside of me that have been a long time coming.

Charles R. Swindoll once said; “We cannot change our past. We can not change the fact that people act in a certain way. We can not change the inevitable. The only thing we can do is play on the one string we have, and that is our attitude.”

Are you dreaming big and inspired?

A la prochaine

SDM

Starting from Scratch (file under New Beginnings)

So again my friends, here I stand on the precipice of something new, wonderful and exciting. One of my favorite authors, F. Scott Fitzgerald once wrote; “Vitality shows in not only the ability to persist but the ability to start over.”

It has been one year, two months and eighteen days since I started this wonderful journey that I am on. I have worked in two different kitchens which have given me a good foundation from which to build. And now I find myself in the enviable position of starting anew in a great kitchen, where, with the knowledge I have gained, I know I need to stay and grow organically to best achieve the result I want. I am grateful to both Reservation and Without Reservation for giving me the opportunity to work with them, to learn and to grow. Each has a place in my heart and in my tale.

Today, I am readying myself for the new job at The Club which starts tomorrow. I had a meeting with Executive Chef and the Sous Chef that I will be working under on Thursday. Rather than writing about it immediately I wanted it all to sink in before I wrote a commentary.

To prepare for the meeting I went out and bought myself a treat! It is my intent (and I have been working on It for about a month now) to make sure that I am in great health for my wedding. I have started doing push ups and sit ups and have now added to my regiment by buying myself a pair of rollerblades to get to and from work. Excited doesn’t even begin to cover it.

The meeting went extremely well. I filled out some paper work and got a great tour of the facilities. Being introduced to the Sous Chef that I am to work under I was kind of shocked at his lack of animation. Here he was responsible for the inner working of a sizable kitchen and he exhibited the same kind of Zen like calm that Director of Operations did at Reservation. It was something that caused me to start thinking. I will expound on my thoughts later.

I became excited to be joining the team even before the meeting but after it I was thrilled. I am being paid a fair wage, am entering an environment which is extremely stable, where I can learn everyday, where I am part of a team, which will guarantee that I get a minimum of eighty hours per pay period, which leaves me with time in my day to do the many things that I do outside of the kitchen which are part of my learning experience. These are just some of the great things, what’s more, BENEFITS, they will pay for courses that I choose to take which I get a 75% or higher mark in. They reward attendance and promote from within. Do you get that I am a little excited?

I have a game plan for my time at The Club. I know what I need to do. I know what I need to be and Zen like is going to play a big part in it. I have learned valuable lessons from my experiences in the kitchen and plan on putting all of them to use in my new position. Officially I am First Cook and man is that exciting.

I know that I have found myself a place where I can learn and grow which nullifies some of the concerns that I have had to date. I look forward to becoming a member of the team and putting into action everything that I have learned in the past year and three months.

So the ride is going to get a little more interesting for me. And thus, for you.

Dante Alighieri once wrote; “Consider your origin; you were not born to live like brutes, but to follow virtue and knowledge.”

It has become time for me to release the sometimes brutish nature of my own existence in order to become a better man, a better son, a better brother, a better lover, a better friend and a better member of humanity. I look forward to the challenges that lie ahead and recognize the opportunity in each and every one of them.

Are you dreaming big and inspired?

A la prochaine

SDM

Open the door (file under Ever the Optimist)

The great Greek orator and statesmen Demosthenes (whom I was once referred to as ) once said; “Small opportunities are often the beginning of great enterprises.”

I could not agree more.

Last week I wrote about the occasion of the Executive Chef at what I will call The Club and I meeting. It was a great meet and greet which enabled us both to determine whether or not there was an opportunity for me at The Club and sure enough on Friday last, while speaking with Executive Chef, I was asked if I would like to come aboard.

Would I? An opportunity to join a great kitchen. To have steady, stable and regular work. No more of this splits stuff barely making forty hours a week. With benefits. Naturally it was a no brainer for me after consulting with a few people in my life.

Naturally, when I awoke on Saturday morning I sat in front of the computer and wrote my resignation letter. I thanked Chef for the opportunity to work with him. When I handed in my letter, rather than having him read it, I let him know that it was my letter of resignation and I think he had to know it was coming. Without Reservation was about to start slowing down for the summer and it would be impossible for me to survive on the hours I would be getting.

It was a great opportunity to work at Without Reservation. It gave me many lessons which I have internalized and will take with me for the rest of my life. I have come to realize more about myself and my dream as a result of my time there. Not to mention that I gained extremely valuable line experience in a busy downtown restaurant which gave me a great starting point from which to grow into a great line cook.

I now find myself in the enviable position that I have a week to transition before starting the next chapter in my dream saga. It is going to give me the time to put keystroke to paper on some ideas that I have had but had little opportunity to work on.

I am excited for this opportunity. To continue to grow on this path that I started only a year and a half ago.

Winston Churchill once wrote; “The pessimist sees difficulty in every opportunity. The optimist sees the opportunity in every difficulty.”

I just want to remind everyone that I am now answering any and all cooking/kitchen related questions at www.askachefintrianing.blogspot.com . You can email questions to me at askachefintraining@gmail.com.

Are you dreaming big and inspired?

A la prochaine

SDM

Another Opportunity (file under heading Chef’s advice)

Thomas Edison once said; “Opportunity is missed by most people because it is dressed in overalls and looks like work.” Not for me though. I love to work. I love what I do and where I am going. As such today presented another opportunity that I must weigh all the options and ensure that it is exactly what I want. That said I felt pretty good at the meeting.

As I blogged a few posts ago, I had a meeting with the Executive Chef of a prominent club in Toronto. I arrived sharply at 3 and spoke with him about what he needs, wants and desires as well as what I want, need and desire. We then walked around the various facilities to give me a feel for the place.

Its operations are huge. Perhaps four times as big as Reservation and at least ten times as big as Without Reservation. There are three distinct levels of service and thus expectation. The walkins are massive and filled with the most delicious, fresh and awe inspiring ingredients. The general feel of the place was good and seemed to be something that I might like to do.

When we returned to Chef’s office we spoke for a few more minutes. By the way, it really is true that all Chef’s get a bright corner office with lots of natural light, the best computers possible, etc. True in dreamland that is. Chef’s offices I have come to learn are small, filled with endless amounts of knowledge, clipboards, prep and staff lists, etc. But the office was nice enough and clean. We spoke all in for about an hour and within a few minutes I had the feeling that this was someone I could work for. He made sure that I was willing and able to be at work for those hours at which I had to chuckle. I always show up. He liked that!

Thus, the opportunity is, to work breakfast and lunch services for the time being. I have the freedom to create specials every day which include pasta, pizza and sandwiches as well as fish, meat, etc. This sounded very good to me. He was very honest in saying that it may not be the dream job for everyone out there but it is one which has the opportunity to create, to move up and to be part of a team. All things which resonate with me greatly.

Steady work. Stable. BENEFITS. I can buy into the pension plan.

So next I need to speak with my incredible fiancé and get her opinion on the matter. Executive Chef and I are scheduled to speak again on Friday. I look forward to resolving these issues so that I can start the process of working my way up the ladder to achieve exactly what it is that I intend to achieve.

As I was typing this Executive Chef sent me some material regarding menus, etc. He also looks forward to speaking on Friday.

I guess I have some serious soul searching to do. Luckily I am good at searching and have a soul.

Arthur Rimbaud once wrote; “The first study for the man who wants to be a poet is knowledge of himself, complete: he searches for his soul, he inspects it, he puts it to the test, he learns it. As soon as he has learned it, he must cultivate it! I say that one must be a seer, make oneself a seer. The poet becomes a seer through a long, immense, and reasoned derangement of all the senses. All shapes of love suffering, madness. He searches himself, he exhausts all poisons in himself, to keep only the quintessences. Ineffable torture where he needs all his faith, all his superhuman strength, where he becomes among all men the great patient, the great criminal, the great accursed one--and the supreme Scholar! For he reaches the unknown! ....So the poet is actually a thief of Fire!”

Are you dreaming big and inspired?

WHY NOT?

A la prochaine

SDM

For Every Door that Closes (file under Opportunity)

Alexander Graham Bell once said; “When one door closes, another opens; but we often look so long and so regretfully upon the closed door that we do not see the one which has opened for us.”

At first last Tuesday I left Reservation feeling dejected, unwanted, unneeded and what’s more as if my contribution to Reservation had counted for nothing. While considering all of these over the past week I have come to realize that Executive Chef was right in not taking me back. It is for my own good and by doing so he is actually ensuring that I can achieve what I want.

Now that does not for a minute suggest that I did not want to be back at Reservation. But I’ve come to realize that in the decision not to take me back the old adage of “familiarity breeds contempt,” probably came into play. It was not a comment on my contribution to Reservation, nor, for that matter, on me as a person. It was instead, at least now this is how I see it, on what I want to achieve and how best to get there.

Moreover, Executive Chef reminded me about; “ferme la bouche.” It was brought up in the context of my intelligence and working in a kitchen and how if I can not learn to control my voice, both inner and outer it will negatively impact on my ability to be a great brigade member. In many ways I feel as if, through repetition, he is wanting me to get a hold of myself, my sometimes manic outwardly expression, grab it by the balls, and become exactly what I say I want to.

I’ve always had a big mouth. In the past it has both helped and hurt me. And the more I hear about ferme la bouche, the more I realize that it is now time for me to be more than just the master of my domain but also my inner workings.

So for that I would like to thank Executive Chef for taking the time to see me. For taking the time to consider taking me back and for coming to the conclusion that the path that I am on is not one of comfort and familiarity but rather one of discomfort and lack of familiarity. I appreciate it and I will shine as Executive Chef desires. As I desire. And I’m sure as all of you desire.

Through reflection I have come to realize that, as the above quote says, staring at the closed door prevents me from continued growth and indeed success. So rather than focusing on the closed door I am instead looking for open doors. And the doors are opening.

This past week the Executive Chef at a prominent club in the city has asked me to come in and see him about a great position. Moreover, Chef has opened the door for me at a very nice French restaurant through a Chef friend of his, a Michelin trained mentor, that he says I can learn oodles from. So here I am, clearing my mind on this first Sunday of spring, readying myself for the onslaught of opportunity that will allow me to continue on this path. Spring is a time for renewal, for new growth and for the unfurling of something beautiful. And here I sit!

I am at times, unduly hard on myself; in fact I am harder on myself than anyone ever could be. I’ve come to realize over the course of the last week that while this is positive sometimes, more often than not, that nagging voice (don’t pretend you don’t have one) holds me in place or back. It creates a conflict within myself that does nothing to help me and more often that not, hurts me. So, another thing on my list of things to work on.

Everything in life, thus far, has helped me to get to this point. There have been some things, that naturally I could live without, but I wouldn’t change a thing. I am the result of my past and use that energy to promote a future of my own design. It is not always easy to look at ones self and acknowledge their flaws. However, if you can, and you adjust you’ll find a greater happiness caused my clarity of thought and action.

So I’m not going to stare at the closed door. Instead I am going to figure out how best to open the best door for me. To get to where I need to be,

Howard Thurman once wrote; “Don’t ask what the world needs. Ask what makes you come alive, and go do it. Because what the world needs is people who have come alive.”

Are you dreaming big and inspired?

A la prochaine

SDM

Now is the Winter of Our Discontent (file under Lessons)

In his great work, “The Old Man and the Sea,” Hemingway’s opening line is; “He was an old man who fished alone in a skiff in the Gulf Stream and he had gone eighty-four days now without taking a fish.” This is sort of how I feel right now.

I went for the follow up meeting at Reservation today. And in many ways it was a great meeting. In others it was a massive blow to my ego and my spirit. Perhaps intellectually arrogantly I believed that Executive Chef was going to allow me to come back to Reservation. I believed that my service to Reservation had been such that I would be given the opportunity to come back.

Meeting with Executive Chef in the dining room we had a brief conversation. Perhaps ten minutes or so. He asked why he should allow me to come back and I explained as best I could the reasons I thought that I should be allowed to come back. We bantered back and forth for a few minutes and then a brief pause and he looked me squarely in the eye and quietly, almost imperceptibly said; “No.” Another person might have misunderstood what was meant by the no but it was immediately clear to me, that, for my own good, and the good of my dream, he was not going to allow me to come back. Naturally I asked if there was any way that I could change his mind and he let me know that there was not.

He expressed to me, quite plainly, that I should go and find myself a European Chef. That I should find either in a hotel, or elsewhere, a Chef that would put me on his brigade and teach me in the old world style. He said that I need to be uncomfortable and that my coming back to Reservation would do nothing to enhance either his kitchen or my dream. That instead, by reaching out to a top European Chef, either in a hotel or otherwise, that I could learn in an environment which was better suited to my needs. I appreciated what he said. And the advice that he gave me. He also made it clear that I was welcome to use him as a reference and that if called he would give an exceptional reference.

I have to tell you at first I was really upset. I still kind of am. But I understand what he is trying to do and appreciate fully his not taking me back. In the long run of my dream, I think he is doing me a great service and not a disservice. That does not however take away from the hurt I now feel. But again, after sober thought, I am sure that his point of view will prevail in my own mind.

That does not for a moment take away from the fact that I wish I could go back.



My use of Hemingway at the beginning is the acknowledgement that by leaving Reservation I have failed to catch a fish. I have failed to find meaning in what I am doing currently and what’s more have failed in finding an environment that will aid me in the pursuit of my dream.

Does it suck? Absolutely. But I feel stronger for having attempted to correct my own mistake and I know that there is lots for me to learn from it. I made my bed and now I need to lay in it.

Theodore Roosevelt once said; “It is not the critic who counts; not the man who points out how the strong man stumbles, or where the doer of deeds could have done them better. The credit belongs to the man who is actually in the arena, whose face is marred by dust and sweat and blood, who strives valiantly; who errs and comes short again and again; because there is not effort without error and shortcomings; but who does actually strive to do the deed; who knows the great enthusiasm, the great devotion, who spends himself in a worthy cause, who at the best knows in the end the triumph of high achievement and who at the worst, if he fails, at least he fails while daring greatly. So that his place shall never be with those cold and timid souls who know neither victory nor defeat.”

Thank you Chef! I appreciate it.

Are you dreaming big and inspired?

A la prochaine

SDM

Please Sir, May I Have Some More (file under thoughts)

Escoffier once said; “On n’en sait jamais trop.” This translates roughly to; the more one learns, more one realizes how much is left to learn.

We are all well aware that the last month or so I have been searching. Searching for a way to continue to survive. To continue living my dream. To continue continuing if you will. Feeling unfulfilled where I am inevitably led me down the path of self exploration. For most people I think this is uncomfortable because they are unsure of what they are going to find. In my case, I find it quite liberating. Why liberating you may ask? Well if you look at the testament of my blog you will find that I am always looking inward. I am trying to find a way to feel good about where I am and what I am doing and not out of some major discontent or the like. But rather to enhance that dream which I am living each day.

Upon deeper reflection this passed weekend I came to realize just how much I had grown as a person. I have never been one to publicly display my mistakes out of a deep fear of judgment. However, when I think about the meeting at Reservation on Friday, I feel good about it, I feel that I acknowledged my mistakes, analyzed them, and sought out an answer that not only fit, but was the right fit.

When I left Reservation I was blinded by my own stupidity. Well, maybe not stupidity, but a momentary lapse of judgment. One which did not enable me to perfectly explore my options and decide upon which would best serve my eventual goals. It is not easy to come to that realization. But again I think that it is a measure of maturity and sober thought that leads me to that realization.

I feel good about the meeting. About what was said by both the DOP and Executive Chef. I feel that I represented my foolishness in an appropriate way and demonstrated my desire to come back humbled in order to grow.

That’s sort of where I got the name of this post. For me, it is saying, may I have some more. More experience. More knowledge. More time to grow. More time to flourish. More time to develop. So yes, I would like some more.

I am going back to Reservation tomorrow afternoon before service for another meeting. I’m unsure what Executive Chef is going to say. But I am prepared. Prepared in the event that it does not go my way. But even more so if I am accepted back. Sous Chef A had suggested that I be ready to jump into line with him at Sauce regardless of the outcome of the meeting. Again through sober thought and a few little birdies I think that it would be inappropriate for me to assume anything in Chef’s kitchen. It is his kitchen and I need to adhere to his wishes. I will however be bringing with me my knives and Chef wear.

I’m excited. I’m nervous. I’m prepared. I’m ready to continue my path.

Les Brown once said; “Your ability to communicate is an important tool in your pursuit of your goals, whether it is with your family, your co-workers or your clients and customers.”

Are you dreaming big and inspired?

A la prochaine

SDM