Pinky & The No Brain ( Are you pondering what I’m pondering)

So as I said before, the night before I left for Mexico I was daydreaming about C and L on the beach running around while chopping some vegetables. THIS IS NOT A SMART THING TO DO when using an amazingly sharp knife (www.macknife.ca). The following is what happens if you are not paying attention.






I had maybe twenty minutes of work to go before this happened. And to top it off (no pun intended) I was actually being nice and doing something for the line. But it is avaluable lesson in kitchen folly and it is a mistake that I won’t repeat. It looks worse than it is. It is growing back nicely and you'll be happy to know I have all my fingers. Just missing a tip.

I will be back with the past week momentarily.

A la prochaine

SDM

Brunch Prep and Surprise Tasting Menu (file under exciting)

I hope this finds you all well. I myself am up at the crack of dawn because there is so much that I need to get done.

As always on Saturday I started doing prep for brunch. L was on vacation that meant that we all had to pick up the slack. I developed a further appreciation of L and how hard he works and the things he gets accomplished in a day. He really is a machin (misspelled on purpose). I didn’t really have to do anything for the line; my primary focus was on the brunch prep.

Brunch prep involves each of the following;

Crack 2 case eggs
Dice red onion, peppers, mushrooms, Kessler and green onion
Prep the sausage, bacon and peameal
Cut Top butt into useable sections (in this case 10)
Make Greek Salad, Tuscan Bean, Roasted Vegetables, Meat Platters (8), Cheese Platters (8), Fruit Platters (a lot), Chicken Salad, Potato Salad, Caprese Salad (8 platters), Waffle Batter, whipped cream, chocolate sauce, strawberry compote, babaganoush, whipped butter, whipped cream cheese

These are just some of the things that I got done today. I had only been scheduled until five but because there was so much to get done I said that I was more than willing and able to stay and that I was willing to come in earlier tomorrow in order to make sure that we got everything done.

Chef J was working near me and I saw that something was up and asked what was going on. As Head Chef was not there Chef J went out to deal with something and then came back. I asked what was up and he said that we had to do a tasting menu on the fly. He started thinking about it and I felt that I had an opportunity to assist both with the idea and construction. For about seven or eight minutes I blurted out things that came to mind that I would do if I had to build a menu quick. It was fun bouncing ideas off of him and he was bouncing ideas of me too. After this short time Chef J developed the plan and we started working it.

We made a four course appetizer tasting and a main course. We started with an amuse Bouche of Wild Mushroom Gnocchi with a cream sauce, spinach and crispy pancetta on top. Second tasting was a stuffed quail. Third course was a Salmon Tartare wrapped in a crepe. Fourth was Curried apricot and duck. It was exciting and exhilarating to develop something and execute it so quickly. I loved it. I really felt as if I was in my element. Moreover Chef J really appreciated it as well and said so several times. He actually said that my blurting things out helped him to create what he did and that he was super appreciative of my assistance.

I also realized again today that when I think about what I am doing too much rather than just do it it becomes like a chore, it is extremely difficult and I find that I fight my mind and my body. BUT, when I just do what I know how to do and don’t over complicate it with unnecessary thoughts I can execute quite well. I know that time and experience are my best teachers but I now also know that I need to quiet my mind quite a bit more when I am in the kitchen.

By quiet what I am referring to is that nagging little voice that is inside all of our heads. It is filled with malice, mean spiritedness, doubt, fear, etc. I’m sure you all know that little voice and the way that it causes you to respond either physically or through a loss of mental acuity. I am making a concerted effort this week to silence that voice and to allow my body to do what it knows how to do.

I also got a new knife today. This caused an excitement that used to be reserved for the death of a pen or the purchase of a new one. My heart actually skipped a beat as I put a new tool in my hand. A tool that means far more to me as I realize my life’s purpose and my own personal if not selfish realization of my dreams. I purchased another Mac knife (www.macknife.com ). (I really like the style, construction, weighting, ease of use and sharpness). The one I just bought can be found here; http://www.macknife.com/images/knives/pmsk65.gif .

As well I also wanted to make a side note about my last post. I often consider the other side of food. In Canada, and in fact in the industrialized world we take food for granted. It is a secondary concern or even lower. The reason for this is that we live in a society of gross (read a lot) abundance. Think of the industrialized world as if it were a child of wealth. There are two kinds of children who grow up in wealth. Those that have a full appreciation and understanding of it and then there are the wayward ones that become spoiled, complacent and unaware of the lengths that are gone to for wealth to amass. With food in the industrialized world we are the exact same as the second child. I mention all this because my mother lives on the ground in Africa. She is surrounded by poverty and lack and I felt that I needed to mention that we are spoiled here and have little or no understanding of how the food we eat arrives at our plate and have even less respect for it (in most cases). I wasn’t even going to make this side note but I felt it was important to try to get everyone to see that food is much more than what we put on our plate or is put on the plate in front of us. Yes of course it is sustenance but if you look at the world today you will see that food is used as a weapon, as a tool and there is an ugly side to it.

But this realization is something I have known my whole life. It is also something that I plan on working to correct. We have no attachment to our food here. Most kids could not tell you that a carrot grows underground or that a mushroom grows in the dark. Most kids today have not seen a farm, whether animal or vegetable, and as such there is little or no appreciation for the food we eat. Do you think that if we took a child from Africa, India or China and brought them to a farm that they would have a greater appreciation then would a child from the industrialized world?

At any rate Monday is my day off and I plan on finishing The Nigel Didcock book. Moreover, Executive Chef gave me another great book; Michel Roux’s “Sauces.” And let me just tell you how excited I am to tear through that while sipping a great whiskey.

Thus I leave you with the following thought from Albert Schweitzer; “Ethics cannot be based upon our obligations toward [people], but they are complete and natural only when we feel this Reverence for Life and the desire to have compassion for and to help all creatures insofar as it is in our power. I think that this ethic will become more and more recognized because of its great naturalness and because it is the foundation of a true humanism toward which we must strive if our culture is to become truly ethical.”

I hope you are all truly inspired today, tomorrow and next week. Dream big and HAPPY EASTER!

A la prochaine

SDM

Industry Function

Today was an extremely busy day. Started off with receiving and stock, remi and demi of course. Then we had to prepare for an 800-person industry function. We were serving a Lobster Trio of Lobster Carbonara, Lobster Salad and Lobster Wellington.

In order to prep for it we had to chop up fresh lobsters, herbs, I brunoised shallots (I’m getting better), and all sorts of other items. The prep took about six hours and we cooked a la minute at the event. At one point I had to run over to one of the sister restaurants to pick up the Robocoup (think Cuisanart but industrial strength). Decked out in my whites and walking with purpose it was as if I was floating. A young lady, maybe 25 was walking by and shot me the biggest smile in the world. I continued about my task and as I was turning the corner I noticed that she was still there just starring and smiling. I bring this up only to illustrate that as I am living my dream, doing EXACTLY what I want with my life people notice and I think that it makes them smile. It felt good to have that happen (and I know that it happens for C all the time).

Right before the event started everyone was asked to leave so that they could take pictures. We all went outside for a smoke and I got to pick Exec Chefs brain about various things. One was the state of the restaurant industry in North America compared to Europe. This led to a discussion of Raymond Blanc and also women in the industry. I had said that I noticed there were not a lot of women in the industry and asked why. He noted that I was correct but then said that the ones that were there were in many respects FAR superior to men. One woman in particular came up; Sophie Pic and her restaurant Pic in Valence. I only briefly got to look her up tonight (http://www.pic-valence.com/hotel-restaurant-valence-en/restaurant-pic.htm) but I will spend more time researching her. Women it would seem are much more natural and intuitive at plating. And this is something that I want to become AMAZING at.

The venue was gorgeous. I mean really gorgeous. It was decorated in bright yellow, orange and red. Flowers everywhere. Our station was on the back wall right near the bar and naturally it was small compared to where we usually cook. It was an incredible event. I actually got to cook the pasta several times and it made me feel awesome. I learned the proper way to do it by watching Exec Chef and Head Chef do it a few times. Then in their absence I started one. When Exec Chef came back in we discussed the best way to prepare the dish and I continued to make it for the rest for the event. I also got to enjoy a fantastic glass of wine with Exec Chef and the front of house manager and one of the owners. It was a Cullen (http://www.cullenwines.com.au/) and it was OHHHHH so delicious. It went down smoothly and felt well, downright decadent. The only thing that would have made it better was if C had been there to share it with me as well.

Head Chef also drilled into my head that any mess at a function is ‘negative.’ By putting it that way I immediately got it and did my best to make sure that the presentation table was always clean.

Also I got my first knife yesterday (well second as Exec Chef had given me a knife on Saturday). I am the proud owner of a Mac SA-70 (http://www.macknife.com/superior.html). I used it to brunoise my shallots and I guess the excitement of having a new knife made me better at it. Or maybe it was because I’ve been practicing and am determined to get it down.

At any rate it was a very exciting day for me. No new cuts which is always a plus. I do have a horrible blister on my foot though. I will spare you pictures of it but I figure it is from switching between my Burks and my Blundstones, well that and standing all day everyday.

Again, I need to state that I am living my dream. I am doing exactly what I want to do with my life and my happiness is apparent to everyone that sees me. I have noticed that everyone looks at me now. I can only imagine what goes through their minds. But in mine all I am thinking is this is what I was born to do. That said I am reminded of the line from Pretty Woman; “Welcome to Hollywood! What’s your dream, everyone’s got a dream, what’s your dream?”

What is your dream? Are you living it? If so, FANTASTIC? If not, WHY? Life is too short to be doing anything other than what you truly want to do. And once you are doing exactly what you want to do your entire life changes in an instant. HAPPINESS is no longer something that you seek; it is something that you exude. So I truly hope that each and every one of you identifies your dream and finds a way to live it. It may not be easy but what in life worth having is?

Fran Lebowitz once said; “Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat.” How very true!

Seek your dream and then let your life shine. I hope you all have an inspired tomorrow and a wonderful tonight.

A la prochaine.

SDM

Blood, Gore & Guts

Today was an interesting day! I’m sure you all are beginning to see a theme. ALL MY DAYS ARE INTERESTING! And so too should yours be!

Like yesterday which was a much needed day off. I spent the entire day writing and studying Girardet. All I can say to you is if you don’t know who this man is YOU MUST! He is the true master chef and I learned much in the approximate 15 hours that I spent analyzing every square inch of the book that Exec Chef had loaned me. This new direction makes me feel as if I am ten years old again and I see the rain coming so I wait until the puddles are just right and then I go running full tilt and jump into them. I feel reborn, alive and vibrant and everyday is filled not only with possibility but measured result. It is VERY CATHARTIC! Hmmm cathartic. To my day (kind of like the Batcave except… MY DAY).

I had to get up early to take Delia (C’s car) in to the shop because she, like most North Easterners developed the flu. Don’t worry she’ll be fine and now seems to be. As I was on the streetcar with Girardet in my hand and a coffee in the other I began to make mental notes in similarities between what Exec Chef does and what Girardet did. Once again it reassured me that I had chosen the right environment and that I am beyond fortunate to be studying under AND working with both Exec Chef and Head Chef.

Today the restaurant was closed for a private function. 170 people treated to the most scrumptious food in the world. Too bad they ate like rabbits. Too bad for them that is. I was like a John in a whorehouse. It truly is the beauty of genetics and a metabolism like mine otherwise I’m sure I would already be getting fat.

So naturally… Stock… Remi… Jus but then peel, chop and cut. Which brings us to the subject at hand.

I’m certain that at least one or two of you has thought about the fact that chefs must cut themselves (not that I would dare call myself a chef at the moment but the point still stands). OF COURSE THEY DO and so to do APPRENTICE COOKS.

On the very first day that I was in the kitchen, Head Chef was explaining to me the way that things were done. The proper way. HIS WAY! These things included the way that a knife faces when it is sitting on the board. How many towels you have. Clean your station, etc. One such note was to make sure that you had proper knife handling skills.

So there I am having peeled a hotel pan of carrots and I was proceeding quite nicely. I was in fact shocked at how well I was doing. I was impressed with myself. (Fool!) Casually I am picking up speed and then my hand slips and the knife starts to fall. So what does dumb ass do; one thing that Head Chef told him he MUST NEVER DO – Try to catch a knife.

For most of you, the knives that you use are sharpish but not nearly as sharp as a Mac SA-70 (http://www.macknife.com/superior.html ). I didn’t even realize the amount of blood that was coming out of my hand until someone pointed it out. I was bleeding quite profusely; I mean literally, Hawkeye could have filled three patients full of my plasma. Blood and gore… At any rate this brings me to the point… What happens when a cut happens in the kitchen?

First the person, in this case me, immediately leaves where I’m working. You run your hand under cold water and then apply pressure and hold your hand over your head for a minute or two. Then, because I am the FNG the number 3 in the restaurant says stick out your hand. Of course being the FNG I listen, he then quickly pulls out a bottle of crazy antiseptic which causes me to shriek like a girl whose just seen a mouse running across her dormitory floor. AHHHHHHHHHH! WHAT THE F^%$%#&^#! And every one around laughs. Truth be told it is quite funny. After a minute or two the deep seething pain of the antiseptic subsides and I continue to do my first aid. Another spray or two of antiseptic (it is much easier to take when you know its coming but still insanely painful). Then wipe it down. Put a band-aid over it and then cover with a finger condom. I promise I will soon start adding pics to the blog so that you can see. Probably on Monday when I have some time.

After being finished with the first aid I return to my station. Remove the cutting board I was using and place it in the dish pit so that it can be cleaned and sterilized. Then I throw out any and all product that could (not even was) COULD have been contaminated by my blood. I then take the knife that I so cleverly was trying to do my best impression of a man with only three fingers and a thumb with to the sink and clean it thoroughly. After that it is like nothing happened and with your finger raincoat on you go right back to work.

As such, to any and all of you who had ever worried about that sort of thing, that is the standard operating procedure in a high-end restaurant. And it is strictly adhered to.

I spent a few minutes over a cigarette speaking with Exec Chef about some of the terms I couldn’t find in my Larouse Gastronomique. It is funny watching as I ask my questions as I can clearly see a man that appreciates my passion, enthusiasm and dedication.

As I was leaving tonight I said to Exec Chef that once I had a handle on everything I wouldn’t have to ask questions about certain things. A bright smile comes over his face and a hearty chuckle; “ Don’t worry, we know the process.” I then had to laugh. I now am in the habit of giving everyone a props fist when I get in and a props fist or a handshake when I leave. There is something to be said about that action when it is genuine that serves to bond people unlike the emptiness of many “business” handshakes. There is a stark reality, a gritty realness to the kitchen and I hope that you all are beginning to see how wonderful a professional kitchen can be.

Lord Byron said in Don Juan; “All human history attests
That happiness for man,—the hungry sinner!—
Since Eve ate apples, much depends on dinner.”

And to that I say, yes much depends on dinner AND the people that make it. Make sure you all take the time to thank the people who cook in your lives. There is more truth in that meal than on most corners anywhere on earth.

I hope you all have an inspired day AND be grateful for what you have because there is always, ALWAYS somebody who has less than you and you should take the time to appreciate what you’ve got NOT what you want!

Stay tuned…

SDM