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

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

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

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

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

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

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

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

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

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

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



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

Thanks Chef! For everything!

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

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

Are you dreaming big and inspired?

A la prochaine

SDM

Busy… But kind of like a Tuesday night in Summer! (as I was told when I was leaving)

Daunting for some I'm sure the above statement but I can hardly wait.

I got to work this morning at approximately 8:45 this morning after rushing out the door. You need to have an incredible amount of energy to survive in an environment like Reservation. If not you will get eaten alive faster than Foie Gras Parfait (hmmm Foie Gras).

C and I have some great friends who are getting married a short while from now. L, works for a company called Green’s Plus. My daily routine now involves making a fresh fruit shake with several of Green’s Plus Products including their Proteins +, Energy, Immuno and a Bone Builder pill (because I don’t drink Milk). Let me just say that I also thought that it was a bit hokey and that it wouldn’t do anything for me. Well, truly Green’s Plus is AMAZING! It is a great way to kick start your day and keep you going until you have a chance to throw something in your body. Greens Plus starts my day.

At any rate I arrived this morning and we had a dinner party function for 35 that we had to prepare for. I had worked on a lot of the Mise yesterday and just started right to work today. Mentally I knew that there was something I should have done the second that I walked into the door. Sure enough when I finally saw Head Chef he asked what I did when I came in today. I proceeded to tell him which he said was fantastic. He then asked what I should have done. Intuitively, I had known when I came in that I should have taken the stock out and put it in the fridge, added the necessary liquids for the Remoulage and started it reducing. I KNEW IT! But I didn’t do it. Head Chef was not upset as he said there are two ways to teach someone. You can tell them or let them do it on their own and then tell them. I think the second works better in this case and I will never again forget the second I have punched in to tend to my stocks.

I then learned how to French a chicken. Learning in a kitchen is unlike learning in any other environment. It is kind of like sink or swim. It is demonstrated once and then it is your turn. A few minutes will pass and then if you’re not up to snuff they will show you again. Repeat this process twice and then you have learning in the kitchen. As I’m frenching the chicken Chef sees that I am stumbling. Doing it but not in the best way possible. He picked up his knife, went around the bone, peeled back the flesh and the chopped at the knuckle. He looks at me and says got it, good. Which it was and is.

So I found out that Chef has worked with some of the best Chefs in the industry including one that I found out about because I mentioned his name. Heston Blumenthal is a legend and my Head Chef has worked with him. I am incredibly fortunate as I have mentioned to be surrounded by great people at Reservation. HESTON BLUMENTHAL. If you want to know more go here; http://en.wikipedia.org/wiki/Heston_Blumenthal . Talk about INSANELY FORTUNATE. Both Head Chef and I for working under him.

Today was an incredibly long day but it is so amazing because people in the kitchen are aware that I am a newbie AND that I am going to be great. The Saucier and I (who is much younger than me) openly told me that he thinks that if I can hang on (and come end of May is the real test) that I will do well in this industry. He also told me that many people that come into the kitchen have already washed by this point. Chalk one up for newbie.

I have never been very good at being humble. But in the kitchen I have learned that there is grace and elegance in being humble. Not only that it makes it much easier for people to relate to you and even like you. I know that I am liked in that kitchen because of my grit, willingness, determination and passion. Moreover, I feel that I am appreciated, supported and able to explore freely all avenues of the kitchen as long as I get my tasks done.

So today was a lot of chop, brunoise, stock, and plate prep for the function and then after the function I jumped up on the line and helped the Saucier with his station. It is truly awe inspiring to watch and participate in this kitchen. Once service was done I immediately started to clean the ovens, ranges, backsplashes, fridge doors, etc.

I have never been a cleaner and C is going to be thrilled that as a result of my passion I am now learning that it is imperative to clean as you go and leave only when clean. I love you babe!

In a nutshell my fifteen-hour day was filled with hard tasks, lots of cleaning, chopping and insane pain in my legs. Head Chef and the Saucier both told me that it would pass in a bout a month.

I also wanted to say another word about Exec Chef. He is more than just my boss and teacher. He is the type of human being that I strive to be. He is humble, hardworking, a family man, knowledgeable and most of all a gentlemen. He shakes every ones hand when he comes in and when he leaves. He knows when to say something and when not to. He looks at you with intensity when you are speaking with him like you are the only person there AND HE IS A MAGNIFICENT ROLE MODEL AND TEACHER.

I am truly blessed.

As has become customary now;

An unknown author once said; Chemicals, n: Noxious substances from which modern foods are made.

It is so true. After working in a fresh kitchen I have seen how bad the food most people consume is compared to the so-called rich food of many high-end restaurants.

I bid you all adieu and I will be back will a round up of my LONG week tomorrow.

SDM