A chefs crazy life

For all those kids or adults (for that matter) who think they have what it takes to become a successful chef. Please take a step back and look at how good your life is now. I say this not to discourage you but to enlighten you on how hard being a servant can be. Working long hours, dealing with staff and guest who have there own agendas, using every ounce of strength you have to not lose your mind and fall into one of the many dangers that plague kitchens and chef and not too mention it gets hot! There are three thing I know about being in a restaurant that a great chef must have;

1st: You better have one hell of a work ethic and habit. Long hours are no joke! I have pulled 3 all nighters (24 hours plus) in my career and I am sure there are more to follow. I rarely ever work for 8 hours in one day (it is usually 14-18 hours) and forget about just doing your paperwork or just being on the line supervising you staff on how to make the dishes consistently. No no my eager little chef friend. It is usually both and you have a deadline on the paperwork and the line needs to be watched all the time.

2nd: Creativity only gets you so far. I have always felt I have been very cutting edge and creative, but I would have been shown the door if I didn't have some sense of business, especially customer service business. Doing cutting edge food can only get you so far, playing with different textures, flavors, foams, ingredients and dishes maybe fun (lord knows I love to entertain guest with different styles and fun food) but if your service isn't there to show the guest a relaxing and attentive time then you are sunk! I am constantly telling my servers I can make the best food in the world but if you don't take care of the guest then my food may as well be the worst. You must anticipate what the guest wants and be able to relay it to your hourly server's and staff as to how important it truly is.

3rd: Check that ego. Every chef (heck every person) has an ego. Since I have cooked I have seen it and been very egotistical myself. What do you mean I can't rule the world and cook for it too! The truth of the matter is that the guest (notice how I don't call them customers) dictate what they like and if they want to frequent your establishment again. Sure I have done wine tastings, beer tasting, Scotch dinners, and new menu tastings and yes you dictate the food, time and how to eat your wonderful morsel, but they sign up for it. You have to cook for the masses in some aspect of it or be a great restaurant and have a buzz about you (even that doesn't usually last very long.) No one will come to your restaurant if you say NO!

In closing of this little glimpse into what it is like to be a chef, the only thing I ask is if you want to become a chef, you want it. Cooking for your fellow humans can be truly wonderful and satisfactory. There is no greater joy I know in life than making someone food and seeing there "wow" face. I will continue on this topic a bit later... till next time

Where have I been?

This isn't going to be a very long blog as I am kinda tired and I think have a drive ahead of me. Sorry to anyone who is reading my blog I have been extremely busy at Chambers bay and getting these menus together has proven quite challenging! I good challenge but a challenge none the less!

I swear I have been thinking of updating this and I will in the next coming days!

Ice cream, sorbets, granita, ices....

I miss ice cream's and popsicles. Specifically ice cream trucks and how much joy I would get from them when that circus music would round the block and I searched for that long lost dollar. Those were the days of less worries and cares, only trying to satisfy the heat and have something refreshing.

I have graduated to finer ice cream, double creams, fresh fruit sorbet, Italian granitas and the very cute and hip ices! On my journey through the culinary field I know that one thing has stayed constant. Everyone loves some sort of frozen dessert, whether it be ice cream or sorbet people young and old seem to be drawn to it. I am pretty sure it is a very close second or third on my favorite foods list.

I ponder this subject since this summer at chambers bay I plan to implement an ice cream sundae cart of some sort. I know it will be fun and exciting, Rolling a beautiful cart and having my guest pick and choose all the in-house combinations of topping to put on there Madagascar vanilla bean ice cream that I will have made just for Chambers bay. I am very excited about it! I was just wondering how has it become so universally accepted as the refreshment of choice? But then again I love that frozen deliciousness!

Just a little something

I did this for a wedding tasting recently. Its a piece of water melon with balsamic vinegar glaze and a scallion tempura prawn with sweet chile sauce.

Will be adding a ton of pics very soon!

Every good thing has an end

I was browsing online and wanted to see some of the restaurants that I was formerly employed at and what they were doing. As my search took me back to my roots on some of the menus (seriously they haven't changed) I was very saddened to find out that Mudd's restaurant in San Ramon CA, has closed it's doors. This was my first true restaurant job where I learned what a busy small restaurant can put out. The food was very high quality (we had and acre on organic gardens in the backyard way before that became popular) The service was still some of the best I have ever experienced. The two chefs that trained me have left lasting impressions on my cooking style. There are so many wonderful memories I have of Mudd's. Whether it be of burning and cutting myself on a very busy fathers day, or explaining to the chefs that I wanted to do small little bites of food with intense flavor (Nouvelle cuisine) at age 17. I learned many fundamentals on how a kitchen should run and what cooks are capable of.

I could go on and on about how well they treated me and the food but I am feeling kinda empty at this very moment. I am going to let the departure of one of the great bay area restaurants (not in SF) sink in and I will get back with more fond memories and little tid bits. Mudd's restaurant will always be in my thoughts and in my dreams.

Convenience vs. Hard work

When did chefs say things were too difficult? with food cost? budget? labor cost? When they were held accountable not only for what they serve by the health board but by the public as well. I wonder these questions a lot of the time when I go to restaurant that are entirely to busy for there own good. Do chefs not care anymore? or is the pressure to be perfect that they would sacrifice there beliefs in food for time and some form of consistency.

I have dealt with many pressuring GM's, servers, chefs, cooks and owners to meet the bottom line. At most times it was a good amount of discussing what they thought was wrong and how they saw immediate changes. I would agree most of the time unless they were trying to sacrifice my integrity in food. It has happen a few times and it is one of the worst feeling's I have ever felt. I am a cook or chef by heart and its is not only my job but one of my great loves to be able to cook for people and see them satisfied. Cooking can be hard work, depending on what you have set out in front of you. I would never sacrifice my values again! Do I not believe in ready to serve food that you just fry or pop in to the microwave? I'm not sure... I understand that unfortunately most of the United States still eats that way and has grown up on the fast food phenomenon. It does upset me when chef are un-ethical with what they charge or put on the menu and serve something completely different.

Well there is something to think about.... Until next time.

Here's whats new!

So first 3 days at chambers bay and it has been great! Lots of meeting people, one on one's and just surveying the land so to speak! Also a little golf! (which I am still VERY rusty at) The kitchen itself has monumental potential and all i need to do now is bring it out... Or maybe drag it out of everyone there! If you haven't seen the golf course please check it out just google chambers bay golf! It is such a wonderful course. I'm trying to catch up on a whole bunch of things on my day off, and that includes laundry!

So what do people think of all of the "convenient" restaurant chains doing these value menus to bring in more business? I'm not sure what to think yet. I don't eat at them and they don't serve quality food. There whole way of life is quantity over quality, as well as trying to please the customer (which they usually fail at) I just think it will bring cheaper PROCESSED food into the market and make people who eat there more unhealthy then we already are. Let me know what everyone thinks with an email and I will get back to you on this subject!

More sooner rather than later!

Time to say goodbye

As with all things must come to and end. I have ended my time with the local vine. It was a great first job when I came to Seattle but we all must hope for bigger and better things! I am moving on to a greener paster with Chambers bay! Just wanted to let everyone know! Ok all is well otherwise! Hopefully have a great post when I start Chambers bay on monday with menu prospects and other fun things.

New Experiences

I have some major changes going on in my life personally and professionally. I have been hired by Chambers Bay golf club and am there Executive Chef! Which I am so very happy about! A lot of new growth and they are holding the 2010 US amateur open and in 2015 the US Open! So expect a lot of new post and food pictures of different recipes that I will be testing. ALso I was hired at a greek cafe called VIOS. It is an awesome little cafe that makes all it own products and imports a ton of ingredients from Greece! I have only worked there for 2 days but it has been a very fun and learning experience. 

So technically I have 3 jobs now which is kind of overwhelming at some points but I am looking forward to juggling them to the best of my ability and if need be letting go of one or two of them. My main job is at the Chambers bay golf course and I am VERY much looking forward to that!!!

Leaving a new post very soon! 

Just a picture

two types of caviar with lemon creme fraiche and house made potato chips