1-D

Here we are yet again, time has traveled us by yet again. What has happened in the past month, A LOT. I have found me again. I really don't care who I am working for, as long as I get to cook. Where I work now, I do a lot of the cooking. I am known in this industry as a working chef. If you don't work in the biz, it means someone that works a station or that we are actually working, cooking. I really love what I do. I don't always like who I work for but I love it. I mean, I am on facebook and I send pics of the food I am prepping. I send recipes as well. I live to cook not cook to live. I have worked for some famous chefs as well as the chains. But, nothing is more rewarding to me then to have a guest tell you that what ever they just ate was or reminded them of ...
Where were we in 1-C, oh yeah asked the question what is the difference between a pastry chef and a chef. A pastry chef is an artist and scientist all wrapped up in one. A chef is a chef (let's not get me started with molecular gastoromony). If you are making cookies for instance and you use salt instead of sugar (don't laugh it has happened to a chef that was making his tiramsu) you have to throw the product out, done that is it. A chef making a sauce and that happen, well there is plenty he or she can do to counter act that flavor. All chefs have to learn pastries and desserts. It makes you (as a chef)more rounded. Why not learn how bread is made or how chocolate goes from a fruit to that lovely sexy food that almost everyone loves. My mind works with facts that is how it works. I have a degree in history and I love food. I love to know who the person was that said, "Hum, this looks good let's see how this taste!" and we have fore gris. Or, where did coffee come from. I love reading old recipe books to see what they cooked back then. It is like the culinary version of a geologist or a paleontologist. Instead of looking for dino's or different periods of our Earth's time line, I love the food time line. I love the fact that fore gris for example is enriched goose liver, was first mention by the Egyptians. So was, beer for that matter. Or that other nectar of the g-d's, coffee. That is an amazing story. A goat herder noticed that when his goats would eat this red or green berry that they would graze all night. He asked his local clergy and they did some research. Now, mind you that tea was being brewed by boiling water and tea leaves so that is what they did and then coffee was developed from there. I was told as a kid to stop playing with my food and now I get paid to do it. I love what I do and no one will ever take that away from me. With all the relationships that I have been through or that I might go through, I will never give up my love for this business. Mark my words, CHEFFREY'S will be a reality!!!!
Next blog, who knows let's see what happens. I am trying to get settled in with my new living arrangements and to start my re-birth yet again. Let's see how this pans out!!!