For the past few weeks I have been bemoaning the fact that certain things in my life are causing me to feel as if I am treading water. I don’t like this feeling. Not one bit. I am someone who takes action when things are not necessarily going the right way. I have battled with myself as to whether I should go down to NYC (for various reasons) or whether I should find somewhere here that I can grow and expand.
As I said in a previous entry a few weeks back. I feel it would be premature to go to NYC. However, I do believe that I have isolated a few places here that would be ideal for me and I am going after them.
Today I found one that I was really interested in. I toiled with myself (fear causing me to second guess myself) but finally I picked up the phone and dialed the ten numbers. It is an interesting restaurant with some great food and a Chef that I feel can help me grow and develop.
I am meeting with that Chef on Wednesday after work. I am nervous. Excited. And ready to take on more in my life. Not only that but I know that I am a worthy and great, hard working addition to any kitchen.
However, resultant from this I have now started doing the same thing that I have done with NYC. That being, isolating then ten or twelve places that I would like to work. AND, as the entry title says, words are not enough. ACTION must be taken. So I have crafted my letter. Reworked my resume. And I am putting myself out there to the universe.
Actions do speak louder than words. And I am taking action to ensure my continued growth, success and ability to do more than just treat water. It was not easy to formulate all this in my mind. But, you know what they say; nothing ventured, nothing gained.
I have four or five more posts that I want to work on but I also am working on our wedding invitation as well as putting together my first recipe book. I touched on that in my last post. I owe you another post on this subject but first need to get the whole book together.
As well, I have been in touch with an old friend from high school, L, who has asked me to form an anniversary menu for her and her husband. It is a challenge I accepted and will deliver to her (and you) shortly.
Henry David Thoreau once wrote; “Behave so the aroma of your actions may enhance the general sweetness of the atmosphere.”
Are you dreaming big and inspired?
A la prochaine
SDM
Showing posts with label Wedding. Show all posts
Showing posts with label Wedding. Show all posts
Monday, March 9, 2009
Sunday, March 8, 2009
Treading Water (file under Survival)
I’m sure you’ve all noticed that I have not been writing as much lately. There are two reasons for this. One is that I find myself barely treading water and keeping my head above it. The other is that while I have been studying like a mad man I am also trying to find a second job. This is taking up quite a bit of time. Moreover, I have the wedding invite that I am working on and trying to finalize the plans for the wedding.
So, treading water! Not a big fan, but at least it means that I am still in the game.
I am going to write a few posts today but for now I am going to work on the wedding invite.
Victor Hugo once wrote; “I met in the street a very poor young man who was in love. His hat was old, his coat worn, his cloak was out at the elbows, the water passed through his shoes, - and the stars through his soul.”
I think that just about covers it.
Are you dreaming big and inspired?
A la prochaine
SDM
So, treading water! Not a big fan, but at least it means that I am still in the game.
I am going to write a few posts today but for now I am going to work on the wedding invite.
Victor Hugo once wrote; “I met in the street a very poor young man who was in love. His hat was old, his coat worn, his cloak was out at the elbows, the water passed through his shoes, - and the stars through his soul.”
I think that just about covers it.
Are you dreaming big and inspired?
A la prochaine
SDM
Thursday, January 8, 2009
C and I's Wedding Nuptials
I am pleased to announce that C and I have decided that January 14, 2010 we will be getting married in Cuba. Stay tuned for more details.
“This is true love... you think this happens everyday?”
Are you dreaming big and inspired?
A la prochaine
SDM
“This is true love... you think this happens everyday?”
Are you dreaming big and inspired?
A la prochaine
SDM
Thursday, October 16, 2008
A Date (file under WOW!)
C and I just got off the phone and finally picked a week for our wedding. We are both on a journey to our dreams and have been searching for a time that works for both of us. Well it would appear that... GREAT SUCCESS. We have done just that. C and I will exchange our nuptials the second week of January 2010. This allows her to take a second year at Stella Adler and me a little more time to get closer to my dream and to save some more money for both the nuptials and the home that we want to buy. I am excited.
Antoine De Saint-Exupery once said; “Life has taught us that love does not consist in gazing at each other but in looking outward together in the same direction. “
C and I have always been looking in the same direction and this is just one more step in our beautiful relationship. I am so proud of you and love you Mon Petit.
I am so excited. A date. A date. A very important date.
Are you dreaming big and inspired?
A la prochaine
SDM
Antoine De Saint-Exupery once said; “Life has taught us that love does not consist in gazing at each other but in looking outward together in the same direction. “
C and I have always been looking in the same direction and this is just one more step in our beautiful relationship. I am so proud of you and love you Mon Petit.
I am so excited. A date. A date. A very important date.
Are you dreaming big and inspired?
A la prochaine
SDM
Tuesday, April 22, 2008
Functions, Parties, Events (file under always an adventure)
So when I joined Reservation I was completely unaware of some of the things that go on in a kitchen of that size. Of course when I started I was beyond green. I had only passion, drive, a great work ethic and a desire to be the best that I could. Since starting I have learned so much and I am grateful for every day that I am there. One of the things that has struck me is the preparations that are made for functions, events and parties. There is always something going on and as we go into the summer season I have become aware of the fact that we may have days where we have ten functions of all different sizes. So far we have been busy but not nearly as busy as I know we will be by the time I get back from Mexico in a couple of weeks.
At Reservation we can do functions for as few as ten people and as many as we can fit in the establishment. The largest event we have done since I have been there was for around two hundred but I’ve gotten the feeling that in the summer that number can multiply by two or three.
In terms of functions the first thing that happens when L and I get into to work is to look at the function sheets. A function sheet is filled with all the pertinent data that we need to structure our day to prepare. It has the event name, the person throwing it, the date of the event, the revision date for any revisions that have been made, the starting and ending times, the number of people expected, the location as well as the menu broken down into canapés and dinner offerings.
We have quite a few canapé options at Reservation. Some of these include crab cakes, shrimp lollipops, fish and chips, quiche, vol au vent, carpacchio, Bruschetta, spring rolls, duck crepes, Vietnamese rolls and butter chicken stay just to name a few. As you can imagine some of these are fairly easy to prepare and assemble. Others not so much. L and I are capable of preparing these fairly quickly and when it comes time to plate them we can go from zero to one hundred in a minute flat. The cold canapés take a little bit longer to plate as they are a little more labour intensive. The hot canapés merely require to be fired and plated and we can send out five dozen in a matter of minutes.
Dinner options are always to the client specification but usually entail a soup or a salad, an entrée and a dessert. But some menus are more intensive and have a soup, salad, appetizer, entrée and dessert. L and I have developed a system where he and I can do a party for up to forty five people on our own without assistance from any one else who happens to be around. We can plate those forty five in approximately three minutes from start to finish for each course and have them at the table within four. Over forty five it becomes quite difficult to manage and we have to use the line method.
A note on the plating line. Obviously the plates start at the far left of the line. Starch is laid down first. The plate then moves to the right where it gets its vegetables. Next are protein, then sauce, garnish and a wipe. In this manner we can send out a party for one hundred approximately the same time as if it is just L and I doing it. I do expect that as the summer approaches we will be doing parties like this even faster and that so far I am just on my learning curve. As well either Executive Chef, Head Chef or Chef J will expedite the line result. So lets for instance say that we have a table of nine. The Chef will call out the order which we acknowledge. We get all the plates down for that table which he then expedites through the servers. All the while we are working on the next table so that there is a steady stream to the guests. It really is one of the most beautiful ballets I have ever seen. Six or seven people plating in a very tight space. All the while making exceptions to the plates. Some want rare, medium rare, well done, some have nut allergies or preferences. It is remarkable to see but even more remarkable to be a part of it. While at the same time the front of house servers are streaming out with plates that we have done in less than a minute for a table.
For example we recently had two parties going at the same time. One was a wedding which had 68 guests and the other a wedding “celebration” for 56. We had to try and juggle the canapés in such a way that the parties that were overlapping would have a staggered service. One party had twenty dozen canapés while the other had fifteen (I think, I’m going from memory not my notes). Even though they both entered their respective venues at the same time we were able to get the canapés out for the second party first so that we could start concentrating on dinner. Even though we timed our stagger perfectly the second party delayed sitting down but we had enough cushion built in that we were able to work it.
For the wedding celebration that we started to plate first we had orders for 26 soup, 26 salad, 26 chicken, 26 salmon and two vegan meals. For the wedding at the other venue we had to add an extra course. For that one we had 68 soup, 68 gnocchi, 30 salmon and 38 beef as well as one vegan meal. And as I’ve come to learn this dance is one that needs to be choreographed perfectly, especially as we approach the summer “busy season.”
Also communication is key. It is imperative that the left hand know what the right hand is doing and if there is a problem it needs to be vocalized and dealt with. That type of clarity and quick response is something that I thrive on. I love the rush, the excitement and the result.
I pay attention to every aspect of what we are doing. I recall the first time I was on a line I was as slow as molasses. Now I’m better but there is always room for improvement. I pay attention to what everyone is doing; I pay attention to the Chefs and even the servers as I feel that all of this will serve me in my goals.
Aldous Huxley once said; “There is only one corner of the universe you can be certain of improving, and that's your own self.” How true it is.
Dream big and inspired.
A la prochaine
SDM
At Reservation we can do functions for as few as ten people and as many as we can fit in the establishment. The largest event we have done since I have been there was for around two hundred but I’ve gotten the feeling that in the summer that number can multiply by two or three.
In terms of functions the first thing that happens when L and I get into to work is to look at the function sheets. A function sheet is filled with all the pertinent data that we need to structure our day to prepare. It has the event name, the person throwing it, the date of the event, the revision date for any revisions that have been made, the starting and ending times, the number of people expected, the location as well as the menu broken down into canapés and dinner offerings.
We have quite a few canapé options at Reservation. Some of these include crab cakes, shrimp lollipops, fish and chips, quiche, vol au vent, carpacchio, Bruschetta, spring rolls, duck crepes, Vietnamese rolls and butter chicken stay just to name a few. As you can imagine some of these are fairly easy to prepare and assemble. Others not so much. L and I are capable of preparing these fairly quickly and when it comes time to plate them we can go from zero to one hundred in a minute flat. The cold canapés take a little bit longer to plate as they are a little more labour intensive. The hot canapés merely require to be fired and plated and we can send out five dozen in a matter of minutes.
Dinner options are always to the client specification but usually entail a soup or a salad, an entrée and a dessert. But some menus are more intensive and have a soup, salad, appetizer, entrée and dessert. L and I have developed a system where he and I can do a party for up to forty five people on our own without assistance from any one else who happens to be around. We can plate those forty five in approximately three minutes from start to finish for each course and have them at the table within four. Over forty five it becomes quite difficult to manage and we have to use the line method.
A note on the plating line. Obviously the plates start at the far left of the line. Starch is laid down first. The plate then moves to the right where it gets its vegetables. Next are protein, then sauce, garnish and a wipe. In this manner we can send out a party for one hundred approximately the same time as if it is just L and I doing it. I do expect that as the summer approaches we will be doing parties like this even faster and that so far I am just on my learning curve. As well either Executive Chef, Head Chef or Chef J will expedite the line result. So lets for instance say that we have a table of nine. The Chef will call out the order which we acknowledge. We get all the plates down for that table which he then expedites through the servers. All the while we are working on the next table so that there is a steady stream to the guests. It really is one of the most beautiful ballets I have ever seen. Six or seven people plating in a very tight space. All the while making exceptions to the plates. Some want rare, medium rare, well done, some have nut allergies or preferences. It is remarkable to see but even more remarkable to be a part of it. While at the same time the front of house servers are streaming out with plates that we have done in less than a minute for a table.
For example we recently had two parties going at the same time. One was a wedding which had 68 guests and the other a wedding “celebration” for 56. We had to try and juggle the canapés in such a way that the parties that were overlapping would have a staggered service. One party had twenty dozen canapés while the other had fifteen (I think, I’m going from memory not my notes). Even though they both entered their respective venues at the same time we were able to get the canapés out for the second party first so that we could start concentrating on dinner. Even though we timed our stagger perfectly the second party delayed sitting down but we had enough cushion built in that we were able to work it.
For the wedding celebration that we started to plate first we had orders for 26 soup, 26 salad, 26 chicken, 26 salmon and two vegan meals. For the wedding at the other venue we had to add an extra course. For that one we had 68 soup, 68 gnocchi, 30 salmon and 38 beef as well as one vegan meal. And as I’ve come to learn this dance is one that needs to be choreographed perfectly, especially as we approach the summer “busy season.”
Also communication is key. It is imperative that the left hand know what the right hand is doing and if there is a problem it needs to be vocalized and dealt with. That type of clarity and quick response is something that I thrive on. I love the rush, the excitement and the result.
I pay attention to every aspect of what we are doing. I recall the first time I was on a line I was as slow as molasses. Now I’m better but there is always room for improvement. I pay attention to what everyone is doing; I pay attention to the Chefs and even the servers as I feel that all of this will serve me in my goals.
Aldous Huxley once said; “There is only one corner of the universe you can be certain of improving, and that's your own self.” How true it is.
Dream big and inspired.
A la prochaine
SDM
Saturday, February 23, 2008
Personal Development (file under rude awakenings)
Arriving at work I was a little sheepish. I had known that my error in the scheme of things the night before was about half a point out of a hundred. But I am extremely hard on myself. I want so badly to do well, to succeed, to be better each day that when things like what happened last night I momentarily get a little down. In this case my moment lasted overnight. As I went in to work all I could think about was the plate toppling over, again and again and again in my mind like a replay of some incredible sporting moment. As I parked the car I sat and wrote a note to my C and then realized that I need to just clear my head and DO MY JOB!
As I walked through the door I was expecting an onslaught of firestorm for the way I handled the night before. Instead it was pretty much business as usual. I got changed into my whites and started work on the remi. Yesterday I had mentioned to chef that “my bones” for stock were coming in later and that it was messing with my time. Problem solved he changed the time. As such I was able to start the remi at ten minutes after ten. Before doing this though I pulled out my notebook and wrote the following note;
TODAY IS A NEW DAY
YOU START FROM 0
AND ASPIRE TO NEAR PERFECTION!
(I said near as I don’t believe there is perfection in the kitchen as perfection is not objective)
Almost as soon as I had written this I felt a gentle transformation take place inside of me. Framing my day and the rest of my life this way is genuinely important to me as I NEVER want to rest on my laurels. I consistently want to become better, learn more, get faster and be the BEST CHEF!
Moreover the Pastry Chef again let me know that I am too hard on myself. It is their job to be hard on me so that I get better. The pressure of working in a kitchen could get to some people but not me. I thrive on it. I want to be better. Get faster. Stronger. Each day brings me one step closer. It is nice to know that people can see that I am being hard on myself. I feel as if I have come so late in the game that I need to get better faster. But when I actually think about it I have the following words ringing in my ears; “Mistakes will happen. TIME AND EXPERIENCE!
My day consisted of lots of prep for a wedding that was happening tonight. There was a lot to get done. I learned how to lay out enough fruit, crackers, cheese, etc. for twenty-five people. I’m still a bit shaky on amount but this wedding gave me a good frame to move forward as I now have a baseline.
The following were my notes on my prep list for the day;
Remi (10:10)
Cheese plate x 25
Fruit plate x 25
Roasted Garlic Cream Cheese
Dill Sour Cream
Crispy Leek Rings (First cut, then fry)
Cucumber Coins
Canapé Gauffrettes
Pita Points
Flat Bread
Wasabi Peas
Chips
Pretzels
Crackers
Walnuts
Crab cakes
Shrimp
Render Muscovy Duck
The wedding was for 121 people and went off without a hitch. Working the line I felt great. My speed was getting better and I was able to actually hear the calls for each plate as they moved from starch, to veg, to protein, to sauce, to garnish and then gone. I don’t think many people realize the frenetic pace of a kitchen. It really is controlled chaos and there is much to learn. I was in charge of laying down the veg and for the first time I did not hold up the line. It was exciting and made me smile as I remembered what I had put into my book at the top to frame my day.
I’ve also started making little diagrams as to how the food is supposed to be plated. I am no artist and am limited basically to stick figures. This is something that I believe is going to change because of the journey that I am on. It is exciting!
So today was far better than yesterday. Though yesterday was great up until my little fiasco with the scallops. Every day I am learning, growing, adjusting and becoming better. And that is my ultimate pursuit. To be better each day than the last!
I had a couple of great, though quick, conversations with Exec Chef and Head Chef over the course of the day and with Chef J. Each of them giving me different insights. In fact, Head Chef’s birthday is this week so he was in having a special dinner prepared for him. Chef J realized only after that I was still there and apologized for not bringing me up to see what he was doing. He explained his dish and let me taste each of the components. After I was finished I again went over to our sister restaurant and had a beer. Chef J brought out another course and explained it to me. He then said that I should stay put; he went back into the kitchen and got me a sample of his dish. Our Sommelier then walked out with a beautiful pairing for the dish showing it to me before he gave it to Head Chef. I thought it was a fantastic pairing just by knowledge but after I had a small sip to refresh my pallet and then the sample of the curry duck dish I was blown away. The dish was texturally great, flavoured perfectly with a punch in the face that was a subtle as anything I have ever had. The pairing of the apricot that was curried really brought out the deeper flavour of the duck and as I said the wine was perfect. DID I MENTION I LOVE WORKING HERE! I was grateful that Chef J had thought to let me try the next dish (he actually apologized for not letting me see the construction of and taste a sample of the earlier dish. I am so in the right place).
Those who know me know that I have a very large soft spot for Mark Twain. Today as I was working the following quote was in my mind; “Keep away from people who try to belittle your ambitions. Small people always do that, but the really great make you feel that you, too, can become great.”
Keep those around you that help propel your dreams not quash them. Seek them out and you will find them. I have which means you can too! Be inspired today and dream big.
A la prochaine
SDM
As I walked through the door I was expecting an onslaught of firestorm for the way I handled the night before. Instead it was pretty much business as usual. I got changed into my whites and started work on the remi. Yesterday I had mentioned to chef that “my bones” for stock were coming in later and that it was messing with my time. Problem solved he changed the time. As such I was able to start the remi at ten minutes after ten. Before doing this though I pulled out my notebook and wrote the following note;
TODAY IS A NEW DAY
YOU START FROM 0
AND ASPIRE TO NEAR PERFECTION!
(I said near as I don’t believe there is perfection in the kitchen as perfection is not objective)
Almost as soon as I had written this I felt a gentle transformation take place inside of me. Framing my day and the rest of my life this way is genuinely important to me as I NEVER want to rest on my laurels. I consistently want to become better, learn more, get faster and be the BEST CHEF!
Moreover the Pastry Chef again let me know that I am too hard on myself. It is their job to be hard on me so that I get better. The pressure of working in a kitchen could get to some people but not me. I thrive on it. I want to be better. Get faster. Stronger. Each day brings me one step closer. It is nice to know that people can see that I am being hard on myself. I feel as if I have come so late in the game that I need to get better faster. But when I actually think about it I have the following words ringing in my ears; “Mistakes will happen. TIME AND EXPERIENCE!
My day consisted of lots of prep for a wedding that was happening tonight. There was a lot to get done. I learned how to lay out enough fruit, crackers, cheese, etc. for twenty-five people. I’m still a bit shaky on amount but this wedding gave me a good frame to move forward as I now have a baseline.
The following were my notes on my prep list for the day;
Remi (10:10)
Cheese plate x 25
Fruit plate x 25
Roasted Garlic Cream Cheese
Dill Sour Cream
Crispy Leek Rings (First cut, then fry)
Cucumber Coins
Canapé Gauffrettes
Pita Points
Flat Bread
Wasabi Peas
Chips
Pretzels
Crackers
Walnuts
Crab cakes
Shrimp
Render Muscovy Duck
The wedding was for 121 people and went off without a hitch. Working the line I felt great. My speed was getting better and I was able to actually hear the calls for each plate as they moved from starch, to veg, to protein, to sauce, to garnish and then gone. I don’t think many people realize the frenetic pace of a kitchen. It really is controlled chaos and there is much to learn. I was in charge of laying down the veg and for the first time I did not hold up the line. It was exciting and made me smile as I remembered what I had put into my book at the top to frame my day.
I’ve also started making little diagrams as to how the food is supposed to be plated. I am no artist and am limited basically to stick figures. This is something that I believe is going to change because of the journey that I am on. It is exciting!
So today was far better than yesterday. Though yesterday was great up until my little fiasco with the scallops. Every day I am learning, growing, adjusting and becoming better. And that is my ultimate pursuit. To be better each day than the last!
I had a couple of great, though quick, conversations with Exec Chef and Head Chef over the course of the day and with Chef J. Each of them giving me different insights. In fact, Head Chef’s birthday is this week so he was in having a special dinner prepared for him. Chef J realized only after that I was still there and apologized for not bringing me up to see what he was doing. He explained his dish and let me taste each of the components. After I was finished I again went over to our sister restaurant and had a beer. Chef J brought out another course and explained it to me. He then said that I should stay put; he went back into the kitchen and got me a sample of his dish. Our Sommelier then walked out with a beautiful pairing for the dish showing it to me before he gave it to Head Chef. I thought it was a fantastic pairing just by knowledge but after I had a small sip to refresh my pallet and then the sample of the curry duck dish I was blown away. The dish was texturally great, flavoured perfectly with a punch in the face that was a subtle as anything I have ever had. The pairing of the apricot that was curried really brought out the deeper flavour of the duck and as I said the wine was perfect. DID I MENTION I LOVE WORKING HERE! I was grateful that Chef J had thought to let me try the next dish (he actually apologized for not letting me see the construction of and taste a sample of the earlier dish. I am so in the right place).
Those who know me know that I have a very large soft spot for Mark Twain. Today as I was working the following quote was in my mind; “Keep away from people who try to belittle your ambitions. Small people always do that, but the really great make you feel that you, too, can become great.”
Keep those around you that help propel your dreams not quash them. Seek them out and you will find them. I have which means you can too! Be inspired today and dream big.
A la prochaine
SDM
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