I hope you all had as amazing a day as I did. In fact all my days are amazing. I am on the lifelong journey of becoming a better person by practicing and living out my dream. You know you can too? Maybe tomorrow you should try! Or better yet TODAY! The blog title is what I wrote at the top of my book today!
At any rate, again because of the incredible snowstorm we had last night. I only say incredible as if you watch the news you would think that God him/herself/it had opened up the heavens and placed us at the very polar ice caps and delivered us an onslaught of snow that rivaled well… Not quite sure what but it was (think cheesy local meteorologist with some quirky sounds effects) SNOWSSSSSSSSTORM ’08. Are you prepared? People drive like idiots in the snow and it drives me bonkers. I mean really. I grew up in this country and sure this is the most snow that we have seen in ten years but really, isn’t it kind of like riding a bike, or slurping pasta (don’t even get me into the physics of that one). Anyway, I left in order to be early for work and was still a half an hour late that really means an hour and a half. Needless to say I was a little behind the eight ball but I did get what I needed to done.
Today was a marvelous journey of discovery and learning (as every day is). C was remarking to me today that the more she learns the more she realizes that there is more to learn. As she is an actress and I am an aspiring chef I truly get what she is saying. My whole life I have been searching for something that allowed me to make a valuable contribution, to learn and to grow. It would seem that she has come to the same conclusion as I have at right about the same time. Oh cosmic circumstance. How do I love thee? Not as much as C, but I do love thee nonetheless.
Today I learned how to make Gougers. A Gouger is essentially a choux paste that can be flavoured. It is so awesome for me to learn these things as they are the very foundation of what I am seeking to become and in fact I have taken the first steps. It is easy enough to make the choux paste but it is altogether another thing trying to pipe them properly to ensure they rise before the crust is formed. There is a magical trick that I will not tell you here but I know it. Not really magic but more a deeper understanding of how the choux paste operates both in the process of making it and cooking it. I LOVE IT! Today we flavoured it with four-year-old aged cheddar and thyme. J, the pastry Chef looked at me and said hey do you want to learn this. I looked at her and said that she knows I want to learn everything. She smiled and said something to the effect of; Giddyup (my word not hers… Come on I have to have some creative license)! And I did. Mine didn’t turn out too bad for a first attempt and it definitely made me smile. As most things in the kitchen do.
I also learned today how to make Executive Chef’s Ceviche, Salmon Tartare and Steak Tartare. He was making them for a special tasting menu with wines that paired perfectly. Of course I sat (read stood attentively) paying close attention to everything he did. Trying to capture the grand strokes as well as the minutiae. All the while I was asking him questions about how he arrived at the recipe and how long it took him to perfect them and believe me. I have had tartare at some of the finest restaurants in the world. To my palate (and my fathers too) the best Tartare used to be at the Movenpick in Yorkville. Growing up I would watch as he ordered it and be a little grossed out by it. One day he said try it and I did. Haven’t looked back since and I am thrilled that I didn’t. As always I will not betray the trust of Executive Chef but I can tell you that his take on both Tartares was both classical and yet entirely innovative. The balance in each of them was PERFECT and I do not say this lightly. There is one ingredient he added to the Steak tartare that I helped him prepare that rocked my world.
The texture of the Tartare was sublime. It melted in your mouth and was truly special. The key to any tartare is the best fresh ingredients. It is not for the faint of heart to attempt and surely should not be attempted with the crap you buy in a grocery store. Ours was made with the finest AAA tenderloin. I say ours but really it is Executive Chef’s. I just participated and learned helping with the mise, chopping, dicing, preparing, etc. But I can say this; the first bite hit me like a wrecking ball a house claimed for demolition. The first flavour was a cross hint of Dijon and lemon. The last flavour on the palate was at first subtle and then SMACK! It lingered perfectly and complimented the dish causing me to evaluate what I thought I knew about tartare. I asked how long it took him to perfect the dish. Without missing a beat and with a smile on his face (as always) he said eight years.
Eight years. Most people don’t have the mental acuity to last eight minutes in this instant gratification society. Look at TV and you’ll understand what I am saying. In fact look at all media and you’ll see what I’m saying. And yet, Executive Chef has spent eight years perfecting a recipe. I look forward to being able to say to someone I’m mentoring that it has taken me that long to suss out a recipe. It was an absolute pleasure and treat. Between the two tartars, the mini burgers, the duck mac and cheese, etc. I had quite a feast today. I also learned a little bit about plating and how to construct a dish merely by observing with an open mind and heart (and not silencing that agitated child inside of me that wants to learn more, more MORE!).
The Salmon Tartare was also heavenly. It was so heavenly I could imagine the little salmon (little not in size just in meaning) swimming upstream, minding his own business thinking how grand life is to be a fish only to be caught moments later so that I could enjoy him raw in a dish that defies explanation in its simplicity and integrity. Words that keep on coming up through the incredible Chefs I work with and their inspirations.
I have always been a bit leery of ceviche. When it is good it is awesome but when it is bad it is as if you are eating horse dung combined with seawater. This ceviche was made in the classical way but also including a little expensive tequila. Executive Chef was happy to explain to me how and why things worked and it really got me thinking. Most of the ceviche I have had in my life was little pieces (probably scraps from something else now that I know how a kitchen works at least a little). Not this ceviche, it was made with the finest part of the salmon, in chunks, with scallop, shrimp and grouper. WOW! Is all I can say. I know my dad who reads this will understand what it means when I say WOW! There is a professor after all who is in charge of all the things that make you say WOW and today that professor was Executive Chef! I felt honoured, privileged and at peace with my position and myself.
It was an absolute treat to learn these things today. I now know that I could prepare any one of the dishes that Executive Chef made today. I know that my efforts will require some tweaking, fine tuning, etc. But I know that I can, if called upon, do it in a prairie second.
Thus I say unto you; WHAT ARE YOU WAITING FOR? Go seek your dream AND PUT YOURSELF INTO ACTION. You won’t believe how quickly your life will change. Or maybe you will because you’ve been reading my journey.
H. L. Mencken once said; "An idealist is one who, on noticing that a rose smells better than a cabbage, concludes that it will also make better soup." FOOD for thought my friends.
Dream big tonight and be inspired tomorrow.
A la prochaine
SDM
Showing posts with label Taste. Show all posts
Showing posts with label Taste. Show all posts
Wednesday, March 5, 2008
Wednesday, January 23, 2008
Second best day of my life (first being the day I met my future wife C)!
When its right its right and you know it. Every single bone in your body contributes to a full and complete knowledge that what you are doing is what you were destined to do. I was destined to be in a kitchen. I was destined to be surrounded by people who are passionate, energetic, hardworking & deep (which was a shock to me).
As I have entered the kitchen of the BH I have noticed much. Some which I share with you and some which I don't. I believe that there has to be a certain amount that stays within me.
This kitchen is the most amazing place I've ever been. I am consistently challenged and I am of the belief that I will be everyday for the rest of my life. Obviously as a newbie there is much that I need to learn that we might as well call the fundamentals. Those fundamentals involve even the most basic things; wash your hands, fold your rag, have multiple rags for different purposes, tie your apron, MAKE SURE THE TOP BUTTON OF YOUR CHEF JACKET IS DONE UP, make sure when walking behind someone that you say BEHIND; believe me this list could fill the next twenty pages so I will leave it at you get the point.
Which brings me to my next subject. I had mentioned the other night that I was taught how to cut. This cut is like a dice but about a fifth the size. It could be used for such things as a Mango Salsa. Watching Executive Chef, Chef and all the kitchen staff do this is one of the most incredible sights and it is truly something I not only aspire to but will work my ass off to get to. It is with such majesty and ease that they do it. However, currently, watching me do it is akin to a backyard hockey player as compared to Wayne Gretzky and in fact I'm not even as good as that backyard hockey player. But I try and try and try and try.
Today, I believe that I cut 50 or more shallots. Each time I would try to do it and one of the other Chefs would come by, pick it apart and look at me saying; "Its okay - That'll be for stock!" I heard that about six or seven times today before I myself started saying it. After the shallots I "graduated", by which I mean I still didn't get it right, to Onions! After numerous onions I was no closer but I did begin to get it. It will take months for me to perfect it. But once I do I will remember the day that I first started and how I got there.
Each time I'm tasked with something I am first shown the right way to do it. The right way incidentally is the Chefs way AND YOU BETTER DO IT RIGHT! After the onions I was tasked with cutting about 8 pounds of button mushroom. Sounds simple right! The shape of a button mushroom provides its own set of challenges. But after being shown by the Exec Chef how to do it I started off slow and by the end of it was getting much better. But again - I have a long way to go!
When I finished the mushrooms, Chef came over and gave me a very quick lesson. His manner is stern but fair. He looked directly at me and said what is wrong with this station right now. I looked perplexed but even if I didn't he was surely going to tell me the answer. "IT's MESSY, clean it up, always task, clean, task, clean, task, clean. Don't worry you'll get it!" I got it all right. For the rest of the day and indeed the rest of my days in the kitchen I will ensure that I am clean, organized and ready.
This brings me to my next point.
LABEL AND ORGANIZE! It is important to make sure that the stock you're putting away or risotto or whatever is saran wrapped and labeled properly with what it is and when it was made. LABEL & ORGANIZE. I got this lesson immediately. After all in a restaurant, especially a restaurant like this, the last thing you want is to make someone sick because you read January 23 when in fact it was December, 2001. Easy lesson really.
Chef told me that there is a recipe book and that it is to be adhered to and that you don't mess with the recipes without the prior approval of Chef. For instance changing out rosemary for tarragon. Or the like. Before throwing in anything make sure that it is appropriate in Chef's mind. As well on this note, before throwing anything out ask whether or not someone can use it.
Now when slicing meat with the slicer it is important to make sure that you cut with the lines of the meat and not against. That one was a pretty easy lesson too.
Also today I got to blanche a few things including gnocchi and I watched how it was made. I'm pretty sure that I will be making that soon. In a couple of weeks I figure that will be one of the first things I do with my day. Blanche, ice bath, strain, little bit of oil so they don't stick and then into the fridge.
What really moved me today was that I actually got to prepare something on the fire. I had to sweat the onions and then brown the beef. Insert flavour, season, taste, season, taste and then season and taste some more. It came out well and I got at least three nods of approval.
My homework tonight was cold sauces (and of course my journal which you are now reading). I've done some of the research into cold sauces but now am going to spend about another half an hour right now delving a little deeper.
As a final note, I work at BH in eight hour shifts for right now. However, today I spent about 11 hours in the kitchen. I punched in at my assigned time and punched out at my assigned time and will continue that way for quite some time. The way I see it I am being paid to learn. And just like University, the more you put in the more you get out and believe me I AM GOING TO GET LOTS. Before leaving I spoke to both Exec Chef and Chef and thanked them for this incredible opportunity. For believing in a 33 year old guy who has never worked in a professional kitchen and most of all for making me feel as if what I knew deep inside was right was actually right. As only Chef's of their calibre can they let me know that I was going to do just fine and I took that as a ringing endorsement of something beautiful that had begun.
Off to the homework I go... Stay tuned...
SDM
Update... The cutting term is Brunoise which means; is a method of food preparation in which the food item is first julienned and then turned 90° and diced again, producing cubes of a side length of about 3 mm on each side or less. Common items to be brunoised are leeks and carrots. The brunoise is often used as a garnish in many dishes. A common dish which often uses a brunoise as a garnish is a consommé. A brunoise must be very consistent in size and shape, as it helps to ultimately create a visual effect.
As I have entered the kitchen of the BH I have noticed much. Some which I share with you and some which I don't. I believe that there has to be a certain amount that stays within me.
This kitchen is the most amazing place I've ever been. I am consistently challenged and I am of the belief that I will be everyday for the rest of my life. Obviously as a newbie there is much that I need to learn that we might as well call the fundamentals. Those fundamentals involve even the most basic things; wash your hands, fold your rag, have multiple rags for different purposes, tie your apron, MAKE SURE THE TOP BUTTON OF YOUR CHEF JACKET IS DONE UP, make sure when walking behind someone that you say BEHIND; believe me this list could fill the next twenty pages so I will leave it at you get the point.
Which brings me to my next subject. I had mentioned the other night that I was taught how to cut. This cut is like a dice but about a fifth the size. It could be used for such things as a Mango Salsa. Watching Executive Chef, Chef and all the kitchen staff do this is one of the most incredible sights and it is truly something I not only aspire to but will work my ass off to get to. It is with such majesty and ease that they do it. However, currently, watching me do it is akin to a backyard hockey player as compared to Wayne Gretzky and in fact I'm not even as good as that backyard hockey player. But I try and try and try and try.
Today, I believe that I cut 50 or more shallots. Each time I would try to do it and one of the other Chefs would come by, pick it apart and look at me saying; "Its okay - That'll be for stock!" I heard that about six or seven times today before I myself started saying it. After the shallots I "graduated", by which I mean I still didn't get it right, to Onions! After numerous onions I was no closer but I did begin to get it. It will take months for me to perfect it. But once I do I will remember the day that I first started and how I got there.
Each time I'm tasked with something I am first shown the right way to do it. The right way incidentally is the Chefs way AND YOU BETTER DO IT RIGHT! After the onions I was tasked with cutting about 8 pounds of button mushroom. Sounds simple right! The shape of a button mushroom provides its own set of challenges. But after being shown by the Exec Chef how to do it I started off slow and by the end of it was getting much better. But again - I have a long way to go!
When I finished the mushrooms, Chef came over and gave me a very quick lesson. His manner is stern but fair. He looked directly at me and said what is wrong with this station right now. I looked perplexed but even if I didn't he was surely going to tell me the answer. "IT's MESSY, clean it up, always task, clean, task, clean, task, clean. Don't worry you'll get it!" I got it all right. For the rest of the day and indeed the rest of my days in the kitchen I will ensure that I am clean, organized and ready.
This brings me to my next point.
LABEL AND ORGANIZE! It is important to make sure that the stock you're putting away or risotto or whatever is saran wrapped and labeled properly with what it is and when it was made. LABEL & ORGANIZE. I got this lesson immediately. After all in a restaurant, especially a restaurant like this, the last thing you want is to make someone sick because you read January 23 when in fact it was December, 2001. Easy lesson really.
Chef told me that there is a recipe book and that it is to be adhered to and that you don't mess with the recipes without the prior approval of Chef. For instance changing out rosemary for tarragon. Or the like. Before throwing in anything make sure that it is appropriate in Chef's mind. As well on this note, before throwing anything out ask whether or not someone can use it.
Now when slicing meat with the slicer it is important to make sure that you cut with the lines of the meat and not against. That one was a pretty easy lesson too.
Also today I got to blanche a few things including gnocchi and I watched how it was made. I'm pretty sure that I will be making that soon. In a couple of weeks I figure that will be one of the first things I do with my day. Blanche, ice bath, strain, little bit of oil so they don't stick and then into the fridge.
What really moved me today was that I actually got to prepare something on the fire. I had to sweat the onions and then brown the beef. Insert flavour, season, taste, season, taste and then season and taste some more. It came out well and I got at least three nods of approval.
My homework tonight was cold sauces (and of course my journal which you are now reading). I've done some of the research into cold sauces but now am going to spend about another half an hour right now delving a little deeper.
As a final note, I work at BH in eight hour shifts for right now. However, today I spent about 11 hours in the kitchen. I punched in at my assigned time and punched out at my assigned time and will continue that way for quite some time. The way I see it I am being paid to learn. And just like University, the more you put in the more you get out and believe me I AM GOING TO GET LOTS. Before leaving I spoke to both Exec Chef and Chef and thanked them for this incredible opportunity. For believing in a 33 year old guy who has never worked in a professional kitchen and most of all for making me feel as if what I knew deep inside was right was actually right. As only Chef's of their calibre can they let me know that I was going to do just fine and I took that as a ringing endorsement of something beautiful that had begun.
Off to the homework I go... Stay tuned...
SDM
Update... The cutting term is Brunoise which means; is a method of food preparation in which the food item is first julienned and then turned 90° and diced again, producing cubes of a side length of about 3 mm on each side or less. Common items to be brunoised are leeks and carrots. The brunoise is often used as a garnish in many dishes. A common dish which often uses a brunoise as a garnish is a consommé. A brunoise must be very consistent in size and shape, as it helps to ultimately create a visual effect.
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