I know I know I said the next post would be about Urban Farming but I am so excited after the conversation I had with the young man I am mentoring that I wanted to write this post first. SO THERE!
I don’t know who said it but I have always believed it to be true; “Mentor: Someone whose hindsight can become your foresight.” I believe this to be true and consider it to be a great honour to mentor someone in my chosen field. It makes me feel amazing and all I am doing is helping someone else realize his or her dreams. I would like to send a big THANK YOU to L for thinking of me and pointing this young man in my direction.
This young man is 19 years old. Completed high school. Has some experience in the culinary field having worked for Swiss Chalet and The Outback. At the Outback he was a dishwasher and prep helper while at Swiss Chalet he was a “line cook.” He was at the Outback for about a year and Swiss Chalet for about two.
From our almost hour long conversation I was able to glean that he became interested in cooking while he was in high school where he took some classes related to cooking. He told me that it was mostly home style or family type cooking but that he really enjoyed it. I asked what his favourite dish that he learned was while he was there and without hesitating he said that it was a Parmesan Chicken. This gave me at least some insight into where he was coming from and actually made me feel pretty good because he didn’t hesitate and that I was able to find that he had some experience.
Naturally he was chalk full of questions. In my words he asked about the length of apprenticeship, how many hours he would have to work, whether he could expect to work on holidays, how long the training is and then he asked a lot of questions about how to start up your own restaurant with out actually saying that he would like to.
I explained to him that the Apprenticeship for Cooks (as far as I know) would amount to around 3000 hours. I also explained that because he had some experience at Swiss Chalet that those hours may count toward his apprenticeship which made him feel pretty good. I explained to him that during my apprenticeship I worked no less than ten hours a day and sometimes as many as seventeen or eighteen. I told him that I didn’t believe that that would be the case for everyone but that was my experience. He didn’t seem phased by the hour commitment which was a good sign to me because as this blog has demonstrated time and time again – it takes a different kind of person to work in a kitchen.
He asked about holidays and I explained to him that the kitchen doesn’t know what a holiday is. People are always going to need to eat and holidays are no exception. He then asked how you go about getting into a professional kitchen. I explained that there are several ways and that when I am a little more comfortable with him I would be happy to help him by not only pointing him in the right direction but by helping him find a good place to help him get to where he wants to go.
He asked a lot of questions about starting a restaurant. Which I was only too happy to answer. He asked about where to build a restaurant, how the interior is done, how you go about staffing it, etc. I explained that there are lots of things that you need to consider when opening a restaurant. The location, the demographics, the type of food you want to serve, what you want it to look and feel like, etc. I told him that when the time comes I would be happy to share my knowledge on the subject as well as all the books that I have read to date on the subject. He got genuinely excited that I was willing to share all this knowledge.
From what I can gather he really would like to own a restaurant but, like me, knows that he needs to get the right experiences first. I explained a bit about me and how I arrived in the culinary industry. How the industry chooses you and not the other way around ( Thanks Director of Operations… you know who you are.).
I asked him what made him want to be in this industry and he told me that eh has watched a lot of cooking shows. I explained right then that television glamorizes the industry and that the realities are not anything like what you see on television. He had mentioned Hells Kitchen (which I also watch) and again I asked him to make sure that he did not think that was ‘reality.’ He assured me that he knew that it was much different than how it is portrayed on television. I sighed a huge sigh of relief.
So as it stands now I have instructed him to go out and buy Anthony Bourdain’s ‘Kitchen Confidential.’ I explained to him that Bourdain is a no muss no fuss representation of what the cooking world is really like. The ups, the down and the in betweens. I also did this to see just how serious he is. By making him take an action and then having a conversation with me about it I will be able to tell a lot about him. I then told him that after we had met and discussed Bourdain that I would be happy, one book at a time, to loan him books from my extensive collection. That excited him. AND MYSELF AS WELL!
On Monday next I will give him a call again and set up a time to meet him. I’ll have a list of questions and I am certain so too will he. So again, L, thank you, for letting me share with someone else who seems genuinely interested and interesting. I promise I won’t let you or him down.
John Quincy Adams once wrote; “If your actions inspire others to dream more, learn more, do more and become more, you are a leader.”
Are you dreaming big and inspired?
A la prochaine
SDM
Showing posts with label L. Show all posts
Showing posts with label L. Show all posts
Monday, May 18, 2009
Monday, May 11, 2009
Day 13 of 14 straight (file under I LOVE IT!)
So I fired off an email on Friday to L’s acquaintance that had mentioned he was interested in becoming a Chef. As stated in the email I gave him a call when I got home this afternoon. When I did not get him I sent him another email asking him to get in contact with me when he is ready. I will definitely keep you posted on any updates.
So today was Day 13 of 14 before I get a day off. Such is the price of going to NYC and having so much damn fun. But unlike other times in the past when I pulled long stretches without a break I find that I have oodles of energy and am brimming with positivism as I know that every day I am one day closer to my goal.
Saturday was a very interesting day at work. As I may or may not have mentioned my morning partner was off all last week and I was alone. On Saturday my relief came in at 9 am and I pretty much left him to take care of prep and anything else that came up as I wanted to see just how well I could do the line dance. (Not to be confused with line dancing as in cowboy boots).
I have always been someone who looks challenges directly in the eye and then, to the best of my ability, knocked them out of the park. Saturday was no exception. It was a challenge that I needed to give myself in order to grow as a cook. So naturally I got there at my usual about 6:10 am and started about my daily tasks. I’ve taken on starting coffee for the servers and laying out the cutting boards for the Garde Manger as well. It is a little thing but I know that it is appreciated.
It felt great to challenge myself on Saturday. I mean really great. I managed to Tango, Salsa, Pirouette, Meringue and Waltz all at the same time. At one point I had four omelettes, eight or nine orders of eggs either over easy, over hard or Sunnyside up and about five orders of Eggs Benedict, Florentine or Benjamin all going at the same time. My body with attention to detail moved gracefully from one side of the line to the other, almost as if I was on skates, sliding down the line, dropping the plates, putting on the various components, turning around and tending to the eggs and then right back to the plates and their various presentations. It was the first time that I had intentionally put myself in the weeds to see if I could pull myself out. I could have at any point called for help and it would have been there in two seconds flat. But I refused to, I wanted to put pressure on myself, I wanted to see how fast I could turn around chits, I wanted to see if I could ensure that the food did not suffer and that I still got it out in a timely fashion. Feel good? DAMN RIGHT! It was a personal victory which revealed to me that I could handle the various stresses in a high paced environment without losing my head or my chits. I am extremely thrilled to report that I was able to turn around orders in as little as three minutes and my longest took twelve when I was getting severely slammed.
Of course because the club is all about making sure the members are always happy you can get breakfast any time of the day. This presents a certain set of challenges when you approach lunchtime. Again because you could get three or four orders on a chit, one for breakfast and the rest for lunch. Organization and timing becoming your paramount concern next to ensuring that the food tastes and LOOKS good. As 12:30 passed I was busy. I had about twelve chits up and I would say it was thirty percent breakfast and the rest lunch. Every time I got that many chits, M would ask if I was okay. I assured him I was and just continued doing what I was doing.
By the end of my shift I had worked about one hundred and forty chits which amounted to about four hundred different orders with (approximately) nine hundred different components. Did it feel good? DAMN RIGHT!
I thought back to Reservation and my experience on the grill and thought how I believe I could pull myself out now without much assistance. Yet I began to wonder why I was left to essentially hang. My relief never came as quickly as it could have and only now do I find myself wondering why in any substantial way. Was it part of the process? Was it some design that I still am unclear on? Or was it something else? I believe as I go forward I will be able to answer that question better. But nonetheless it felt pretty good to wonder about.
I am finding that I am not sleeping well. I think a lot of it has to do with the fact that I am currently alone in my place. No roommate and no C. That will change when C gets here in less than a month. However, I also think it is because I have so much on my brain. I am constantly thinking about food, about new concepts, new dishes, new techniques and all of it with an eye to making the best food I possibly can.
All in all I am thrilled. Absolutely thrilled with my decision. I have found a place that I can call home for a while and continue to test my dishes and techniques. All with an eye to the future but maintaining quality and consistency in the present.
This post caused me to think of two quotes. One from William Faulkner; “People need trouble -- a little frustration to sharpen the spirit on, toughen it. Artists do; I don't mean you need to live in a rat hole or gutter, but you have to learn fortitude, endurance. Only vegetables are happy.”
The other from John Heywood; “If you will call your troubles experiences, and remember that every experience develops some latent force within you, you will grow vigorous and happy, however adverse your circumstances may seem to be.”
Are you dreaming big and inspired? WHY NOT! I’m here for you anytime. Just let me know what I can do.
A la prochaine
SDM
So today was Day 13 of 14 before I get a day off. Such is the price of going to NYC and having so much damn fun. But unlike other times in the past when I pulled long stretches without a break I find that I have oodles of energy and am brimming with positivism as I know that every day I am one day closer to my goal.
Saturday was a very interesting day at work. As I may or may not have mentioned my morning partner was off all last week and I was alone. On Saturday my relief came in at 9 am and I pretty much left him to take care of prep and anything else that came up as I wanted to see just how well I could do the line dance. (Not to be confused with line dancing as in cowboy boots).
I have always been someone who looks challenges directly in the eye and then, to the best of my ability, knocked them out of the park. Saturday was no exception. It was a challenge that I needed to give myself in order to grow as a cook. So naturally I got there at my usual about 6:10 am and started about my daily tasks. I’ve taken on starting coffee for the servers and laying out the cutting boards for the Garde Manger as well. It is a little thing but I know that it is appreciated.
It felt great to challenge myself on Saturday. I mean really great. I managed to Tango, Salsa, Pirouette, Meringue and Waltz all at the same time. At one point I had four omelettes, eight or nine orders of eggs either over easy, over hard or Sunnyside up and about five orders of Eggs Benedict, Florentine or Benjamin all going at the same time. My body with attention to detail moved gracefully from one side of the line to the other, almost as if I was on skates, sliding down the line, dropping the plates, putting on the various components, turning around and tending to the eggs and then right back to the plates and their various presentations. It was the first time that I had intentionally put myself in the weeds to see if I could pull myself out. I could have at any point called for help and it would have been there in two seconds flat. But I refused to, I wanted to put pressure on myself, I wanted to see how fast I could turn around chits, I wanted to see if I could ensure that the food did not suffer and that I still got it out in a timely fashion. Feel good? DAMN RIGHT! It was a personal victory which revealed to me that I could handle the various stresses in a high paced environment without losing my head or my chits. I am extremely thrilled to report that I was able to turn around orders in as little as three minutes and my longest took twelve when I was getting severely slammed.
Of course because the club is all about making sure the members are always happy you can get breakfast any time of the day. This presents a certain set of challenges when you approach lunchtime. Again because you could get three or four orders on a chit, one for breakfast and the rest for lunch. Organization and timing becoming your paramount concern next to ensuring that the food tastes and LOOKS good. As 12:30 passed I was busy. I had about twelve chits up and I would say it was thirty percent breakfast and the rest lunch. Every time I got that many chits, M would ask if I was okay. I assured him I was and just continued doing what I was doing.
By the end of my shift I had worked about one hundred and forty chits which amounted to about four hundred different orders with (approximately) nine hundred different components. Did it feel good? DAMN RIGHT!
I thought back to Reservation and my experience on the grill and thought how I believe I could pull myself out now without much assistance. Yet I began to wonder why I was left to essentially hang. My relief never came as quickly as it could have and only now do I find myself wondering why in any substantial way. Was it part of the process? Was it some design that I still am unclear on? Or was it something else? I believe as I go forward I will be able to answer that question better. But nonetheless it felt pretty good to wonder about.
I am finding that I am not sleeping well. I think a lot of it has to do with the fact that I am currently alone in my place. No roommate and no C. That will change when C gets here in less than a month. However, I also think it is because I have so much on my brain. I am constantly thinking about food, about new concepts, new dishes, new techniques and all of it with an eye to making the best food I possibly can.
All in all I am thrilled. Absolutely thrilled with my decision. I have found a place that I can call home for a while and continue to test my dishes and techniques. All with an eye to the future but maintaining quality and consistency in the present.
This post caused me to think of two quotes. One from William Faulkner; “People need trouble -- a little frustration to sharpen the spirit on, toughen it. Artists do; I don't mean you need to live in a rat hole or gutter, but you have to learn fortitude, endurance. Only vegetables are happy.”
The other from John Heywood; “If you will call your troubles experiences, and remember that every experience develops some latent force within you, you will grow vigorous and happy, however adverse your circumstances may seem to be.”
Are you dreaming big and inspired? WHY NOT! I’m here for you anytime. Just let me know what I can do.
A la prochaine
SDM
Friday, April 24, 2009
Elusive Hudson Sturgeon (file under I'm Out)
Well my friends, it is time for a much needed break from reality. Where does one go to break from reality, well, naturally the hyper reality of New York City. It was C's birthday last week and I am coming down to cook dinner for between 20 and 30 people. And to show my old business partner L around the big city. I am beyond excited. I might even find one of the elusive Hudson Sturgeons. But seriously, I will have some great tales for you (and pictures) when I return. Look for it on Tuesday or Wednesday. And I know that I still owe you a post with pictures from work. That too will materialize on Tuesday or Wednesday.
Carrie once said (as in Sex and the City); “But the most exciting, challenging and significant relationship of all is the one you have with yourself. And if you can find someone to love the you you love, well, that's just fabulous.”
I guess my life is fabulous then.
Are you dreaming big and inspired?
A la prochaine, and one more thing....
LIVE FROM NEW YORK ITS....
SDM
Carrie once said (as in Sex and the City); “But the most exciting, challenging and significant relationship of all is the one you have with yourself. And if you can find someone to love the you you love, well, that's just fabulous.”
I guess my life is fabulous then.
Are you dreaming big and inspired?
A la prochaine, and one more thing....
LIVE FROM NEW YORK ITS....
SDM
Monday, March 23, 2009
L’s Anniversary Dinner UPDATE
You’ll recall that the menu was as follows;
Potato Leek Puree with a Crispy Prosciutto and Parsley Garnish
Then a seared Foie Gras in a red currant and fig glaze
Followed by a sumptuous home made tagliatelle with braised short ribs
Bread and Butter Pudding with Raspberries (last minute change)
So I got home after work on Friday and opened up a luscious Bordeaux. And it is going to remain my secret, as it was very inexpensive. LOVED IT!
I already had a few emails in my box which I answered and we bounced back and forth for a while. Finally one of the emails had her home number and so I called. Not only did I get to help her with her meal but I also got to catch up with her. It had probably been no less that 15 years since we had spoken.
Time flew as we walked through the various steps and reminiscing. After about an hour and a half or so we parted ways and I waited for some inkling as to what had happened. Sure enough on her facebook status there was a comment about how delicious dinner was.
The next morning I received a very nice email from her husband thanking me for my time and effort and assuring me how good the meal tasted.
It felt very good to help someone make a very special evening and then to receive an email from her hubby was just the icing on the cake. It was a treat to help, a treat to catch up with an old friend and what’s more birth the new blog as a result.
Anybody else need some help in the kitchen. You can ask for some help by emailing me at askachefintraining@gmail.com.
Bill Clinton once said; “We cannot build our own future without helping others to build theirs.”
Are you dreaming big and inspired?
A la prochaine
SDM
Potato Leek Puree with a Crispy Prosciutto and Parsley Garnish
Then a seared Foie Gras in a red currant and fig glaze
Followed by a sumptuous home made tagliatelle with braised short ribs
Bread and Butter Pudding with Raspberries (last minute change)
So I got home after work on Friday and opened up a luscious Bordeaux. And it is going to remain my secret, as it was very inexpensive. LOVED IT!
I already had a few emails in my box which I answered and we bounced back and forth for a while. Finally one of the emails had her home number and so I called. Not only did I get to help her with her meal but I also got to catch up with her. It had probably been no less that 15 years since we had spoken.
Time flew as we walked through the various steps and reminiscing. After about an hour and a half or so we parted ways and I waited for some inkling as to what had happened. Sure enough on her facebook status there was a comment about how delicious dinner was.
The next morning I received a very nice email from her husband thanking me for my time and effort and assuring me how good the meal tasted.
It felt very good to help someone make a very special evening and then to receive an email from her hubby was just the icing on the cake. It was a treat to help, a treat to catch up with an old friend and what’s more birth the new blog as a result.
Anybody else need some help in the kitchen. You can ask for some help by emailing me at askachefintraining@gmail.com.
Bill Clinton once said; “We cannot build our own future without helping others to build theirs.”
Are you dreaming big and inspired?
A la prochaine
SDM
Wednesday, March 18, 2009
L’s Anniversary Dinner (file under Timing is Key)
Recently I have reconnected with a friend from high school. When I left high school, not wanting to be put into a little box (see last post) I kind of made myself scarce and basically disappeared.
Well recently, L and I have been speaking via email and of course facebook. It started when she wrote me an email saying that she read my blog. I was touched of course and responded to her email. She had a specific question that I can’t quite recall right now. At any rate, long story short she asked me a couple of culinary questions because she stated that she was not all that good in the kitchen. I told her that I would be happy to help any time. And then I offered after a few more emails to help her with an anniversary dinner by organizing a menu that was workable for her. And that I would even make it easy for her by making them relatively. But not too easy because I have full faith in her abilities.
So yesterday we bounced thirteen or fourteen emails back and forth until we came up with a menu. I’m fully satisfied that my lover, C, would be delighted to have this meal, so I am SURE that her lover will as well.
This is why I became a cook. To make memories and I think this one is going to be great. So the menu is;
Potato Leek Puree with a Crispy Prosciutto and Parsley Garnish
Then a seared Foie Gras in a red currant and fig glaze
Followed by a sumptuous home made tagliatelle with braised short ribs
And the piece de la resistance Crème Brûlée
I have to tell you I am quite proud of the menu. But what’s more I am proud that I am able to help someone with a very special evening which is sure to be memorable.
The last couple of emails have been filled with the joy of knowing and the anticipation of doing. I LOVE IT! I told L that I am excited for her meal and that I can help her any way she needs if she gets stuck. But I have faith that she will do it perfectly. Love is the key to anything in the kitchen and I can tell that she and her man are very much in love.
What’s more is she has promised me that she will take pictures. I haven’t asked for permission yet but I’m hopeful that she will let me post both their responses to the meal and the pictures.
As I said in the title of the post. Timing is key. Her desire to cook a great meal and my desire to help people has helped me to see that I am doing the right thing and that I need to just keep on keeping on. And thus I will.
Carl Lewis once said; “Life is about timing.” And that seems very true…
Are you dreaming big and inspired?
A la prochaine
SDM
Well recently, L and I have been speaking via email and of course facebook. It started when she wrote me an email saying that she read my blog. I was touched of course and responded to her email. She had a specific question that I can’t quite recall right now. At any rate, long story short she asked me a couple of culinary questions because she stated that she was not all that good in the kitchen. I told her that I would be happy to help any time. And then I offered after a few more emails to help her with an anniversary dinner by organizing a menu that was workable for her. And that I would even make it easy for her by making them relatively. But not too easy because I have full faith in her abilities.
So yesterday we bounced thirteen or fourteen emails back and forth until we came up with a menu. I’m fully satisfied that my lover, C, would be delighted to have this meal, so I am SURE that her lover will as well.
This is why I became a cook. To make memories and I think this one is going to be great. So the menu is;
Potato Leek Puree with a Crispy Prosciutto and Parsley Garnish
Then a seared Foie Gras in a red currant and fig glaze
Followed by a sumptuous home made tagliatelle with braised short ribs
And the piece de la resistance Crème Brûlée
I have to tell you I am quite proud of the menu. But what’s more I am proud that I am able to help someone with a very special evening which is sure to be memorable.
The last couple of emails have been filled with the joy of knowing and the anticipation of doing. I LOVE IT! I told L that I am excited for her meal and that I can help her any way she needs if she gets stuck. But I have faith that she will do it perfectly. Love is the key to anything in the kitchen and I can tell that she and her man are very much in love.
What’s more is she has promised me that she will take pictures. I haven’t asked for permission yet but I’m hopeful that she will let me post both their responses to the meal and the pictures.
As I said in the title of the post. Timing is key. Her desire to cook a great meal and my desire to help people has helped me to see that I am doing the right thing and that I need to just keep on keeping on. And thus I will.
Carl Lewis once said; “Life is about timing.” And that seems very true…
Are you dreaming big and inspired?
A la prochaine
SDM
Monday, March 9, 2009
Action speaks louder… (File under Words are not enough)
For the past few weeks I have been bemoaning the fact that certain things in my life are causing me to feel as if I am treading water. I don’t like this feeling. Not one bit. I am someone who takes action when things are not necessarily going the right way. I have battled with myself as to whether I should go down to NYC (for various reasons) or whether I should find somewhere here that I can grow and expand.
As I said in a previous entry a few weeks back. I feel it would be premature to go to NYC. However, I do believe that I have isolated a few places here that would be ideal for me and I am going after them.
Today I found one that I was really interested in. I toiled with myself (fear causing me to second guess myself) but finally I picked up the phone and dialed the ten numbers. It is an interesting restaurant with some great food and a Chef that I feel can help me grow and develop.
I am meeting with that Chef on Wednesday after work. I am nervous. Excited. And ready to take on more in my life. Not only that but I know that I am a worthy and great, hard working addition to any kitchen.
However, resultant from this I have now started doing the same thing that I have done with NYC. That being, isolating then ten or twelve places that I would like to work. AND, as the entry title says, words are not enough. ACTION must be taken. So I have crafted my letter. Reworked my resume. And I am putting myself out there to the universe.
Actions do speak louder than words. And I am taking action to ensure my continued growth, success and ability to do more than just treat water. It was not easy to formulate all this in my mind. But, you know what they say; nothing ventured, nothing gained.
I have four or five more posts that I want to work on but I also am working on our wedding invitation as well as putting together my first recipe book. I touched on that in my last post. I owe you another post on this subject but first need to get the whole book together.
As well, I have been in touch with an old friend from high school, L, who has asked me to form an anniversary menu for her and her husband. It is a challenge I accepted and will deliver to her (and you) shortly.
Henry David Thoreau once wrote; “Behave so the aroma of your actions may enhance the general sweetness of the atmosphere.”
Are you dreaming big and inspired?
A la prochaine
SDM
As I said in a previous entry a few weeks back. I feel it would be premature to go to NYC. However, I do believe that I have isolated a few places here that would be ideal for me and I am going after them.
Today I found one that I was really interested in. I toiled with myself (fear causing me to second guess myself) but finally I picked up the phone and dialed the ten numbers. It is an interesting restaurant with some great food and a Chef that I feel can help me grow and develop.
I am meeting with that Chef on Wednesday after work. I am nervous. Excited. And ready to take on more in my life. Not only that but I know that I am a worthy and great, hard working addition to any kitchen.
However, resultant from this I have now started doing the same thing that I have done with NYC. That being, isolating then ten or twelve places that I would like to work. AND, as the entry title says, words are not enough. ACTION must be taken. So I have crafted my letter. Reworked my resume. And I am putting myself out there to the universe.
Actions do speak louder than words. And I am taking action to ensure my continued growth, success and ability to do more than just treat water. It was not easy to formulate all this in my mind. But, you know what they say; nothing ventured, nothing gained.
I have four or five more posts that I want to work on but I also am working on our wedding invitation as well as putting together my first recipe book. I touched on that in my last post. I owe you another post on this subject but first need to get the whole book together.
As well, I have been in touch with an old friend from high school, L, who has asked me to form an anniversary menu for her and her husband. It is a challenge I accepted and will deliver to her (and you) shortly.
Henry David Thoreau once wrote; “Behave so the aroma of your actions may enhance the general sweetness of the atmosphere.”
Are you dreaming big and inspired?
A la prochaine
SDM
Monday, February 9, 2009
Food Pairings (file under Productivity!)
So I spent the vast majority of this weekend assembling a forty page list of ideal food pairings. It was a grueling, seemingly endless, but joyful experience which came out of a request from a friend for a little help in the kitchen. L, is a new mother, a dutiful wife, but as she pointed out, not the best in the kitchen. As such, I had been delaying my time to do this, predominantly because it is pretty mind numbing. But it is done I am very proud to say and I think that L will find it very helpful.
To illustrate what I mean. Take Turnips as an example. First I would mention the season in which it is ideal. I would then write out all of the ideal pairings.
Apples Lemon Boil
Bacon Lemon Thyme Fry
Butter Maple Syrup Puree
Carrots Mustard Sauté
Cheese Onions Simmer
Chives Paprika Steam
Cider Potatoes
Cinnamon Salt
Cream Sherry
Animal Fat Tarragon
Garlic Thyme
I would then also identify the various methods of cooking preparation that could be used. As you can see above. If any of you are interested in the list let me know and I will be happy to email it to you.
Brillat – Savarin once said; "The discovery of a new dish confers more happiness on humanity, than the discovery of a new star."
Are you dreaming big and inspired? Shooting for your new dish? In whatever way that pleases you? WHY NOT?
A la prochaine
SDM
To illustrate what I mean. Take Turnips as an example. First I would mention the season in which it is ideal. I would then write out all of the ideal pairings.
Apples Lemon Boil
Bacon Lemon Thyme Fry
Butter Maple Syrup Puree
Carrots Mustard Sauté
Cheese Onions Simmer
Chives Paprika Steam
Cider Potatoes
Cinnamon Salt
Cream Sherry
Animal Fat Tarragon
Garlic Thyme
I would then also identify the various methods of cooking preparation that could be used. As you can see above. If any of you are interested in the list let me know and I will be happy to email it to you.
Brillat – Savarin once said; "The discovery of a new dish confers more happiness on humanity, than the discovery of a new star."
Are you dreaming big and inspired? Shooting for your new dish? In whatever way that pleases you? WHY NOT?
A la prochaine
SDM
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