In the past few weeks I have heard more and more about urban farming. It first came to my knowledge about a year ago. It had been presented to me as a means of solving the impending food crisis. At first I thought it was a great idea. But I also realize that it is a band aid solution to a gaping bullet wound. But that does not mean that we should not explore it as a means of at the very least aiding the problem.
I have gone to many sites on the issue such as;
http://www.urbanfarming.org/
http://www.cityfarmer.info/
http://www.urbanagriculture-news.com/
http://www.dott07.com/go/urbanfarming
http://urbanfarm.org/index2.html
This is by no means an exhaustive list. But it represents some of the sites that I have gone to for information on the subject. As I may or may not have explained before ‘truth’ which is elusive can only be arrived at by consulting as many sources as possible on the subject and then drawing your own conclusion.
The basic problem is this how do we allow sustainable growth and still enable vast populations to eat. The urban farming of the future that I have seen is presented as this;
http://www.youtube.com/watch?v=Scs2SIeIkkM which is a short news snippet from The Discovery Channel. Again, this is a possible solution but is it the right one. You see the problem is so vast and complex that there may be a million solutions. By problem with this solution is that it does nothing to address the real problem; wanton waste, manufactured scarcity as well as hunger and famine elsewhere in the world. The point of the story is how doe we keep cities fed as we continue to grow and expand our cities. To my point of view this does nothing to address any of the very real issues that I touched on in my previous post about food policy. Does that mean that it should not be explored? Absolutely not.
If you go through the Urban Farming Organization website you will quickly realize that they are very interested in ensuring that the poor and needy get food. This is a beautiful project and I support it whole heartily. If you go to http://www.urbanfarming.org/presentation.htm you will see that they have opened approximately 500 gardens in less than four years. Their goal, stated, is to eradicate hunger worldwide. BEAUTIFUL. But again, you watch it and draw your own conclusions. What makes it so beautiful is the coming together of people to help others. And it is something that WE ALL CAN DO!
Many times (at least a few) I have mentioned that my Mother, giving up lots, chose to move to Africa, in Malawi to provide much needed medical services to people that would otherwise not get any medical services. I commend her for what she and my Stepfather are doing. It touches my heart and soul in so many beautiful ways that sometimes I break down.
When I decided to become a Chef, I knew that I too would have a mission. Not only one which saw me feed people in my restaurant but also people from all over the world. I believe that food and water are BASIC HUMAN RIGHTS and need to be guaranteed. Right now they are not. They are used as weapons. Against people that would literally start a fight to eat even one one hundredth of what we do. My goal is to create an environment which enables me to provide food, food knowledge, food product and service to people all over. Starting of course in my own back yard and then extending that to a much wider, READ GLOBAL, community.
I am going to write more on this subject tomorrow. Unfortunately, I am tired and I need to get my rest so I can continue. Sorry to cut the post short but I feel like I am going to fall flat on my face.
Food for thought? I think so. I will continue this post tomorrow. In the mean time, consider what I am writing about. Ask yourself, what can I do? How can I help? Believe me, it is a lot easier than you think. But it takes all of us, one at a time, to solve this very real issue.
Article 25, Subsection 1 of the Universal Declaration of Human Rights states;
“Everyone has the right to a standard of living adequate for the health and well-being of himself and of his family, including food, clothing, housing and medical care and necessary social services, and the right to security in the event of unemployment, sickness, disability, widowhood, old age or other lack of livelihood in circumstances beyond his control.”
It is not merely enough to state that people have these rights.
Thomas Jefferson once wrote; “The care of human life and happiness, and not their destruction, is the first and only object of good government.” 200 years on and we still aren’t getting it right.
Are you dreaming big and inspired? Those dreams and inspiration MAY be the answer that we need.
A la prochaine
SDM
Showing posts with label Lifeline Malawi. Show all posts
Showing posts with label Lifeline Malawi. Show all posts
Monday, May 18, 2009
Sunday, May 3, 2009
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
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
Wednesday, February 4, 2009
Specials, Soup and Breakfast (file under I Popped my Cherry)
Waking up before even birds is doing a number on my system right now. I have always been a bit of a night owl. But now I guess I am the early bird. And following the analogy specials are my worms.
Yesterday I popped my special cherry. I put the first (of what will surely be many) specials up yesterday. I did a mushroom ravioli in a tomato goat cheese sauce with sugar snap peas, shallots, roasted garlic and mushrooms. It was absolutely delicious. As my first special it sold fairly well at lunch where I sold a not unimpressive six plus my usual daily grind of tuna clubs, penne primavera, spaghettini and chicken sandwiches. At dinner I sold another four and then another was sold after I left.
To make the sauce I first sweated the shallots and roasted garlic and then deglazed with white wine and set them aside. I then adding 35% cream to the now empty pan and allowed it to reduce. I then mounted the goat cheese into the 35% cream and then added roasted diced tomato. After that I removed from the heat and blitzed with the immersion blender.
To prepare the dish during service I simply heated a pan with a slight amount of oil and added some brunoised shallots. Hit that with a touch of white wine to deglaze. Add the mushroom and shallot mixture. While this is gently heating I add the ravioli to my blanching pot. Toss the sauce a few times. Remove ravioli from the blanching pot and combine with the sauce. From beginning to end it took about four minutes. It tasted divine and I am not just saying that because I am the one who made it. It was well received by everyone that had it.
When I woke up this morning it felt as if hell had frozen over. Perhaps I was still dreaming or maybe it was real but I am sure I saw the devil with icicles dangling from his chin. Or perhaps I am just being dramatic. It was brutally cold though. Yet I greeted the day with a smile and the knowledge that today was going to be another fantastic day.
I got into work at around 6:35 am and started prepping everything that needed to be prepped for breakfast. I also started thinking right away about what we had in house that could make a great special given the abysmal temperature outside. Though I must tell you it is always a balmy 35 degrees at my station so I warmed up with the elements, salamander, oven and grill pretty quickly.
Looking around I recalled making my Mother some French Onion Soup the last time she was in Toronto. I have always been a massive fan of French Onion Soup. Done properly it tastes like ambrosia while done inappropriately it tastes, to my palate, like sweetened cardboard. I have recently started speaking with my Mother more frequently. It might sound ridiculous to you but as I have mentioned here before my Mother and Stepfather live in Malawi and are doing great things for the people there. If you want to know more about what they are doing visit www.lifelinemalawi.com . I am extremely proud of though miss my Mother. To honour her I made a French Onion Soup that she would die for. When she reads this (probably next week) I am sure she will think about how much she would love a bowl. MOM, I promise, next time you are here I will make you whatever your heart desires. As I hope it will be winter due to C and I’s impending nuptials I would be thrilled to make you the French Onion Soup I made today.
Eric Ripert in “Return to Cooking” makes mention of the fact that soup is considered in some kitchens as the red headed step child. That somehow it takes less skill and finesse than sauces. However, he also points out that soup is temperamental and requires constant care and affection because as the soup matures in the pot it is constantly changing. This is very true of French Onion Soup.
To make the soup I did the following;
First I sweated off both Bermuda and Spanish Onions. I know that this is not at all traditional but I prefer the flavour of Bermuda onions when they have been sweated to just before caramelization at which point I deglazed with some red wine. I then added a little roasted garlic to the pan and let slowly sweat for about ten minutes. At the same time I took several large onions and added them to a soup pot and sweated them for a few minutes. After they were at the desired point I added some water and started to reduce. After it had reduced to the point that I wanted I added beef broth and more water and allowed to slowly simmer (and of course I added two shots of brandy, while I might not be drinking it doesn’t mean that the soup has to suffer). After it had reduced once, I added another two litres of water and the garlic and onion mixture that I had set aside. French Onion Soup as I mentioned can be temperamental (all soups can be to some degree) and as such I left all seasoning until the very end. I allowed the soup to mature for a couple of hours and then seasoned right before lunch service. It tasted brilliant. Of course I added some crusty baguette after ladling the soup into the traditional bowl and topped it with a generous amount of Swiss cheese a la minute with each order. I believe, though I am not sure that I sold twenty or more soups today and as the orders came in it felt like a massive personal victory.
While I was working on the soup I was again thinking of the weather, the fact that it was Wednesday and that people needed to get over the hump. What better way I thought that making my version of Penne Arrabiata. To do this I did the following;
I took the remnants of yesterdays Tomato Basil Bisque and added some more body to it as well as some water. I allowed this to gently reduce while I worked the other elements. I added some garlic and shallots and a heaping amount of chili flakes to a pan and gently sweated them off then deglazing with some red wine. While these two elements were working I cooked down the sausage and then added the shallot and garlic mixture to it keeping (as opposed to discarding) the liquid remnants in the pan. I allowed this to simmer for about an hour and then took off the heat and let sit. Once cool I put it into a deep third pan.
For service, this dish was fabulous as I could get it out in four minutes. I would place a pan on the heat and get it smoking hot. I would then ladle an ounce of water into the pan to cool it so as not to scorch the Arrabiata sauce. I would the add the sauce to the pan and drop the penne into the blanching pot. Add some fresh herbs. Toss, toss, toss. Season, remove penne from blanching water and add to pan, toss, toss, toss and Pasta special on the pass.
I sold a massive amount of this on a slow day and yet again fed the owner. All day (which is a term we use in the kitchen when there are multiple of the same order. ie how many Penne do I need? Four all day) I believe when I left this evening at lunch I had done thirteen, one while I was away and three more at dinner. I know this doesn’t sounds significant or might not anyway, but today we only did around fifty covers at lunch, of which I was responsible for about two thirds and dinner maybe another seventy of which I handled thirty percent.
All in all, a great day. All in all, I have broken my Special cherry and am currently thinking about what to do tomorrow.
So is this enough. NO! This morning I served my first three breakfasts. Three Eggs Benedict. My Hollandaise was less than stellar. But I will remedy that tomorrow.
I had a great day. And my spirit is reveling in the knowledge and confirmation that baby steps to the elevator (sorry for the What About Bob? Reference but it is true). A cook is what and who I am. Gleefully so.
Todd English once said; “I think a lot of people have a misconception of what the kitchen is about, but you know the grueling part of it is also the pleasure of it. That's why I think you have to have a certain mentality to understand what that is and be able to handle it.”
Today was grueling but as you can tell from this post was beyond pleasurable. Better than any drug or drink I have ever had. Many more of these days to come. Are you as excited as I am.
Are you dreaming big and inspired? WHY NOT?
A la prochaine
SDM
Yesterday I popped my special cherry. I put the first (of what will surely be many) specials up yesterday. I did a mushroom ravioli in a tomato goat cheese sauce with sugar snap peas, shallots, roasted garlic and mushrooms. It was absolutely delicious. As my first special it sold fairly well at lunch where I sold a not unimpressive six plus my usual daily grind of tuna clubs, penne primavera, spaghettini and chicken sandwiches. At dinner I sold another four and then another was sold after I left.
To make the sauce I first sweated the shallots and roasted garlic and then deglazed with white wine and set them aside. I then adding 35% cream to the now empty pan and allowed it to reduce. I then mounted the goat cheese into the 35% cream and then added roasted diced tomato. After that I removed from the heat and blitzed with the immersion blender.
To prepare the dish during service I simply heated a pan with a slight amount of oil and added some brunoised shallots. Hit that with a touch of white wine to deglaze. Add the mushroom and shallot mixture. While this is gently heating I add the ravioli to my blanching pot. Toss the sauce a few times. Remove ravioli from the blanching pot and combine with the sauce. From beginning to end it took about four minutes. It tasted divine and I am not just saying that because I am the one who made it. It was well received by everyone that had it.
When I woke up this morning it felt as if hell had frozen over. Perhaps I was still dreaming or maybe it was real but I am sure I saw the devil with icicles dangling from his chin. Or perhaps I am just being dramatic. It was brutally cold though. Yet I greeted the day with a smile and the knowledge that today was going to be another fantastic day.
I got into work at around 6:35 am and started prepping everything that needed to be prepped for breakfast. I also started thinking right away about what we had in house that could make a great special given the abysmal temperature outside. Though I must tell you it is always a balmy 35 degrees at my station so I warmed up with the elements, salamander, oven and grill pretty quickly.
Looking around I recalled making my Mother some French Onion Soup the last time she was in Toronto. I have always been a massive fan of French Onion Soup. Done properly it tastes like ambrosia while done inappropriately it tastes, to my palate, like sweetened cardboard. I have recently started speaking with my Mother more frequently. It might sound ridiculous to you but as I have mentioned here before my Mother and Stepfather live in Malawi and are doing great things for the people there. If you want to know more about what they are doing visit www.lifelinemalawi.com . I am extremely proud of though miss my Mother. To honour her I made a French Onion Soup that she would die for. When she reads this (probably next week) I am sure she will think about how much she would love a bowl. MOM, I promise, next time you are here I will make you whatever your heart desires. As I hope it will be winter due to C and I’s impending nuptials I would be thrilled to make you the French Onion Soup I made today.
Eric Ripert in “Return to Cooking” makes mention of the fact that soup is considered in some kitchens as the red headed step child. That somehow it takes less skill and finesse than sauces. However, he also points out that soup is temperamental and requires constant care and affection because as the soup matures in the pot it is constantly changing. This is very true of French Onion Soup.
To make the soup I did the following;
First I sweated off both Bermuda and Spanish Onions. I know that this is not at all traditional but I prefer the flavour of Bermuda onions when they have been sweated to just before caramelization at which point I deglazed with some red wine. I then added a little roasted garlic to the pan and let slowly sweat for about ten minutes. At the same time I took several large onions and added them to a soup pot and sweated them for a few minutes. After they were at the desired point I added some water and started to reduce. After it had reduced to the point that I wanted I added beef broth and more water and allowed to slowly simmer (and of course I added two shots of brandy, while I might not be drinking it doesn’t mean that the soup has to suffer). After it had reduced once, I added another two litres of water and the garlic and onion mixture that I had set aside. French Onion Soup as I mentioned can be temperamental (all soups can be to some degree) and as such I left all seasoning until the very end. I allowed the soup to mature for a couple of hours and then seasoned right before lunch service. It tasted brilliant. Of course I added some crusty baguette after ladling the soup into the traditional bowl and topped it with a generous amount of Swiss cheese a la minute with each order. I believe, though I am not sure that I sold twenty or more soups today and as the orders came in it felt like a massive personal victory.
While I was working on the soup I was again thinking of the weather, the fact that it was Wednesday and that people needed to get over the hump. What better way I thought that making my version of Penne Arrabiata. To do this I did the following;
I took the remnants of yesterdays Tomato Basil Bisque and added some more body to it as well as some water. I allowed this to gently reduce while I worked the other elements. I added some garlic and shallots and a heaping amount of chili flakes to a pan and gently sweated them off then deglazing with some red wine. While these two elements were working I cooked down the sausage and then added the shallot and garlic mixture to it keeping (as opposed to discarding) the liquid remnants in the pan. I allowed this to simmer for about an hour and then took off the heat and let sit. Once cool I put it into a deep third pan.
For service, this dish was fabulous as I could get it out in four minutes. I would place a pan on the heat and get it smoking hot. I would then ladle an ounce of water into the pan to cool it so as not to scorch the Arrabiata sauce. I would the add the sauce to the pan and drop the penne into the blanching pot. Add some fresh herbs. Toss, toss, toss. Season, remove penne from blanching water and add to pan, toss, toss, toss and Pasta special on the pass.
I sold a massive amount of this on a slow day and yet again fed the owner. All day (which is a term we use in the kitchen when there are multiple of the same order. ie how many Penne do I need? Four all day) I believe when I left this evening at lunch I had done thirteen, one while I was away and three more at dinner. I know this doesn’t sounds significant or might not anyway, but today we only did around fifty covers at lunch, of which I was responsible for about two thirds and dinner maybe another seventy of which I handled thirty percent.
All in all, a great day. All in all, I have broken my Special cherry and am currently thinking about what to do tomorrow.
So is this enough. NO! This morning I served my first three breakfasts. Three Eggs Benedict. My Hollandaise was less than stellar. But I will remedy that tomorrow.
I had a great day. And my spirit is reveling in the knowledge and confirmation that baby steps to the elevator (sorry for the What About Bob? Reference but it is true). A cook is what and who I am. Gleefully so.
Todd English once said; “I think a lot of people have a misconception of what the kitchen is about, but you know the grueling part of it is also the pleasure of it. That's why I think you have to have a certain mentality to understand what that is and be able to handle it.”
Today was grueling but as you can tell from this post was beyond pleasurable. Better than any drug or drink I have ever had. Many more of these days to come. Are you as excited as I am.
Are you dreaming big and inspired? WHY NOT?
A la prochaine
SDM
Friday, October 10, 2008
Dinner with the folks (file under amazing treat)
So as I mentioned yesterday I had the opportunity to take my mother and stepfather to dinner last night at the restaurant. Let me just tell you there are major perks to working at the restaurant. This dinner was one of the best I have ever had in my life. A, all by his lonesome took care of the tasting menu.
Dinner started with the Director of Operations (still Chef to me) bringing out a beautiful bottle of Merlot (Trius). Shortly thereafter we were treated to the Amuse Bouche of Apple and Squash strudel with a goat cheese parfait.
Our conversation was filled with delight and joy. It has been so long since I have been able to have a dinner with my mother and stepfather due to the fact that they live in Malawi. The conversation was easy and fun but also had moments that were mature as I would say.
A asked when I got there if there were any dislikes or allergies. At first I had said no because I thought there were none. Then I found out that my mother was allergic to shellfish so we would not be having any fish. I ran into the kitchen to tell A. A just looked at me and said no problem and asked how long we had to eat. I told him as long as they had time to cook. He said great and the meal was underway.
The first course was duck prosciutto with duck sausage and a roasted corn scone.
Next came the foie gras pate followed by a perfectly seared piece of foie gras for the third course.
The next course was an aged cheddar spatzle with a grainy mustard emulsion.
This was soon followed by a perfectly cooked piece of lamb with a orange beurre blanc.
After a few more minutes this was followed by a perfectly cooked ribeye which was then of course followed by a quatro of desserts.
Needless to say A didn't just hit a home run, he hit a grnadlsam in the final play of the world series.
The food was perfect. Divine really. Being able to enjoy it with my mother and stepfather was even more delightful.
Our dinner lasted several hours and wastruly one of the best of my life. Only regret was that C could not be there to share it with me. But we'll have many dinners together and I can hardly wait until she gets to experience the same joy with me as I did last night.
Thank you Chef, thank you A, thank you everyone for what was truly a memorable evening which my parents will carry with them the rest of their lives. They said that it was the best meal they've ever had and that it likely won't be able to be topped.
Thank you everyone.
Melody Beattie once said; “Gratitude unlocks the fullness of life. It turns what we have into enough, and more. It turns denial into acceptance, chaos to order, confusion to clarity. It can turn a meal into a feast, a house into a home, a stranger into a friend. Gratitude makes sense of our past, brings peace for today, and creates a vision for tomorrow.”
Are you dreaming big and inspired?
A la prochaine
SDM
Dinner started with the Director of Operations (still Chef to me) bringing out a beautiful bottle of Merlot (Trius). Shortly thereafter we were treated to the Amuse Bouche of Apple and Squash strudel with a goat cheese parfait.
Our conversation was filled with delight and joy. It has been so long since I have been able to have a dinner with my mother and stepfather due to the fact that they live in Malawi. The conversation was easy and fun but also had moments that were mature as I would say.
A asked when I got there if there were any dislikes or allergies. At first I had said no because I thought there were none. Then I found out that my mother was allergic to shellfish so we would not be having any fish. I ran into the kitchen to tell A. A just looked at me and said no problem and asked how long we had to eat. I told him as long as they had time to cook. He said great and the meal was underway.
The first course was duck prosciutto with duck sausage and a roasted corn scone.
Next came the foie gras pate followed by a perfectly seared piece of foie gras for the third course.
The next course was an aged cheddar spatzle with a grainy mustard emulsion.
This was soon followed by a perfectly cooked piece of lamb with a orange beurre blanc.
After a few more minutes this was followed by a perfectly cooked ribeye which was then of course followed by a quatro of desserts.
Needless to say A didn't just hit a home run, he hit a grnadlsam in the final play of the world series.
The food was perfect. Divine really. Being able to enjoy it with my mother and stepfather was even more delightful.
Our dinner lasted several hours and wastruly one of the best of my life. Only regret was that C could not be there to share it with me. But we'll have many dinners together and I can hardly wait until she gets to experience the same joy with me as I did last night.
Thank you Chef, thank you A, thank you everyone for what was truly a memorable evening which my parents will carry with them the rest of their lives. They said that it was the best meal they've ever had and that it likely won't be able to be topped.
Thank you everyone.
Melody Beattie once said; “Gratitude unlocks the fullness of life. It turns what we have into enough, and more. It turns denial into acceptance, chaos to order, confusion to clarity. It can turn a meal into a feast, a house into a home, a stranger into a friend. Gratitude makes sense of our past, brings peace for today, and creates a vision for tomorrow.”
Are you dreaming big and inspired?
A la prochaine
SDM
Thursday, October 9, 2008
First Time ( file under great excitement)
My mother and stepfather are in town. They live in Malawi, Africa. They are doing some great work over there and in fact run the largest medical provider in the country. All of it for free. They work with http://www.lifelinemalawi.com/ and I could not be more proud.
I get to see them maybe, just maybe, three times a year. Tonight I get the privilege, the honour, and the absolute treat to show them what I do and where I do it. For the first time I get to sit down and have dinner where I work and I could not be more excited.
I will write about the experience the next time I have time. But stay tuned. It is going to be a blast.
One of my favourites, Ralph Waldo Emerson once said; “Treat a man as he is, and he will remain as he is. Treat a man as he could be, and he will become what he should be.” This relates a lot to my last few days…
Are you dreaming BIG AND INSPIRED?
A la prochaine
SDM
I get to see them maybe, just maybe, three times a year. Tonight I get the privilege, the honour, and the absolute treat to show them what I do and where I do it. For the first time I get to sit down and have dinner where I work and I could not be more excited.
I will write about the experience the next time I have time. But stay tuned. It is going to be a blast.
One of my favourites, Ralph Waldo Emerson once said; “Treat a man as he is, and he will remain as he is. Treat a man as he could be, and he will become what he should be.” This relates a lot to my last few days…
Are you dreaming BIG AND INSPIRED?
A la prochaine
SDM
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