Well, on my Facebook page I posed the question of how many have use a brine and there were some people have and others have not. I have not brine anything myself, well for myself at least. So, I went on the quest (one of many quests that I have been on lately) to find out what brining does on the molecular level. So, here is cooks illustrated version of what happens:
HOW IT WORKS
Brining works in accordance with two principles, called diffusion and osmosis, that like things to be kept in
equilibrium. When brining a turkey, there is a greater concentration of salt and sugar outside of the turkey
(in the brine) than inside the turkey (in the cells that make up its flesh). The law of diffusion states that
the salt and sugar will naturally flow from the area of greater concentration (the brine) to lesser concentration (the cells). There is also a greater concentration of water, so to speak, outside of the turkey than
inside. Here, too, the water will naturally flow from the area of greater concentration (the brine) to lesser
concentration (the cells). When water moves in this fashion, the process is called osmosis. Once inside
the cells, the salt and, to a lesser extent, the sugar cause the cell proteins to unravel, or denature. As the
individual proteins unravel, they become more likely to interact with one another. This interaction results
in the formation of a sticky matrix that captures and holds moisture. Once exposed to heat, the matrix
gels and forms a barrier that keeps much of the water from leaking out as the meat cooks. Thus you have a
turkey that is both better seasoned and much more moist than when you started.
So, I then asked the question, does brining increase the sodium content for people that cannot take it. Well, drum roll please, it does but not to such a degree there needs to be warning labels like the rides at Disney and Universal. Oh, yeah what does all that stuff mean above this paragraph; Think of the cells of what you are brining as dna strains or interlocking your fingers on your hands. What happens is that the salt and the sugar help to increase the "water" in those cells to "expand" per say to unravel or unlock. Most animal products we eat have microfibers (including humans, like when you lift weights not drink brine). In effect the brine helps to break down these bonds to tenderize the meat itself. Similar to cooking "tough" pieces of meat for a long period of time, such as braising, stewing or crock pot cooking. It basically plays with the PH of the product. The other thing that brining does is to add more moisture to the cells and causes them to become "gel" like. This helps the meat of what you are cooking to stay moist throughout the cooking process. What types of food can be brined, pork, cornish game hens, salmon, shrimp, chicken and lets not forget the turkey. There many different brines that can be used, if you need a recipe contact me and I will be sure to get one to you.
Now, as far as, over things that I am working on. Well, there is a long list of things but here is some teasers to start; I have been developing my own rubs, my own BBQ sauce, I am researching building my on still, yes my own still. I am not making my own vodka but, you never know. The still is for an idea that I have, something to do with intensifying the flavor of food. And, I will leave it at that. I am also looking into a centrifuge, again, dealing with food! I am also researching specification, gelafaction and foams. Yes, I know they have been over done, but I want to throw my hat into the arena. I think that this will play on the essences of the actual food you have on your plate. Like for arguments sake, applewood smoked bacon wrapped scallops, served with a roasted corn polenta cake and a saffron broth. Sounds good right, but what if when it is brought to your table there is this glass that is covering the actual food, with smoke swirling around it. The server presents the dish and removes the glass and that smoke swirls towards you, and all you smell is salty applewood. How much more would that entice your taste buds. Or, add a clear liquid accompanied with the whole dish, and when you try it, it is pure corn liquor (no alcohol in it). Now you get where I am going with my cooking. Pure yumminess! I am thinking more clearly now, I know what kind of chef I want to be, what kind of food I want to create and move people's taste buds in a way they have never been moved before. With the loss of my job, I could have chose to sit and wallow and wonder why, why this or why that? Instead, I asked why, what could I do to make me better? What kind of chef do I want to be? I chose the route that I will come out of this a better person. A more rounded chef, ready willing and able to conquer what I need to. I am focused on achieving my goals, as you see above, I am researching things again. I could not before because I was working to much. I now get to play with my food again. I am so serious about this that I am keeping a note pad in the kitchen when I make myself dinner. I jot down notes. I am going to get a sketch book tomorrow so I can create my meals from my imagination on to paper. Oh, another thing, coming soon, video of me creating in the kitchen....Until next time live to eat!!!!
Cheffrey
Saturday, August 13, 2011
Friday, July 29, 2011
Desire
I write this with one of my vices in my one hand. I have thought all day long what today's blog would be about. I have cleaned the house, worked out and thought long and hard how to being. I thought about that phone call that came in at 12:45 this afternoon. It stopped me dead in my tracks while I was working out. It was that phone call that I was waiting for. For those that may not know, I have been unemployed since June of 2011. It was downsizing that caused my forced vacation. I have applied to hundreds if not thousands of different positions that have been put online, or that people have told me to apply. So, I am sitting here drinking a vodka, (those that know me know how much!)thinking about what to say. I have to say that yes I am disappointed that I did not get the job. I went through three interviews and I was told that they went with an internal candidate. Okay, I got that. I was also told that I interviewed very strong. Now, me being the positive kind of guy thought, wow that is awesome. A employer telling a candidate how they did. They offered me a "task force" position. What is that, someone that goes out to help out hotels that need to have a fill in. With that being said, where do I go from here?
So, after that phone call, I sat on the bench in the gym and there was a "fork in my road, in my mind!" I asked myself, self which way are you going to go, negative and then wallow in poop or positive and change my view...I finished the workout and then went to eat. I sat there and let the thoughts in my head fly by, negative or positive. The key was to let my thoughts flow. I did not want to stick to either or. I wanted to see where this would end up. I went with applying for a job. Thinking all along about what to write today. I put up my status, that told my friends what happen. Pretty much all the responses were, they were not ready for your talents, or that was not your right job. So, I was getting ready this morning, eating my breakfast, I put the telli on. Evan almighty, was on here is the part that I watched, Evan is with g-d (Morgan Freeman) and Evan is telling g-d that he is not ready to do the ark, because he has to get settled into his new house. G-d's response...LAUGHTER!!! Lots and lots of it. When the call came in and I hung up, I thought about that. We all make plans and g-d laughs.
During my interviewing process I was asked several different questions, like "where do you see yourself in a year or five years?" or "what kind of cook are you?" I have had some time to think those answers over and I know what I want, and what kind of cook I am! I was also asked why I wanted to apply for the chef de cuisine? I was after all an Executive Chef. My response was simple, "I love to cook, I do not need a title." And that is where I am kids. I feel like I have no purpose now, no job to me equals no purpose. So, what do I want from a year or five years, a kitchen where I can invent, where I can create dishes that people are blow away...My desire is to have a purpose in life. Of course I want money to live on, but to do the thing I love is what I want more than cooking itself!
So, where to go from here? Where ever the wind takes me! I have to take some time to get over what happen today. It was shocking to say the least. I thought I had it! I thought the job was mine, never thought for a moment that I was not going to get the chance to cook for the corporate chef. But that is what happened, I didn't get my chance. That stings no matter how you look at the glass. Tomorrow is a new day and that is how I am going to get through this.
I thought about writing a book for people, no check that, chefs in training. Like a book that someone who is going through culinary school or starting out in this field, to give some reason behind why they chose this path. As I said in the beginning, I have my vice, vodka, maybe they had to much before they made the choice to do this line of work. I have never doubted why I do this! NEVER! I love food, I live to eat and not eat to live. There is nothing more satisfying than seeing your food go out and then come back gone, nothing. I mean, there is some chefs that have written books that glorify what it is about being a chef! I have seen chefs called pirates and rock stars. I have to say we are all insane in some way another. I have never done any drug that is stronger than weed! Nothing more than that. I have seen guys and gals that have done coke (not the drink), meth, X, among other drugs. I guess we, people in this field think we are rock stars in a way. I am divorced, because my ex could not take my work hours, so she said. But that is a whole other story. I have always searched for a balance in working in the industry and my personnel life. Sorry, kids no answer kids, still searching for it. Well, maybe I will write a "Pep" book for those crazy people that want to join the ranks of all these different chefs. Remember not all chefs are famous chefs. If I had a book that would describe the "Shit" we have to go through to become a great chef, that might help me out at least. There was a book when I went through the hazing that I went through, so maybe that is where I should go next. Whatever it is to help someone else out, is what I desire now. Look for that in the future kids, I will start soon, just got to finish this drink...Happy cooking
Cheffrey
So, after that phone call, I sat on the bench in the gym and there was a "fork in my road, in my mind!" I asked myself, self which way are you going to go, negative and then wallow in poop or positive and change my view...I finished the workout and then went to eat. I sat there and let the thoughts in my head fly by, negative or positive. The key was to let my thoughts flow. I did not want to stick to either or. I wanted to see where this would end up. I went with applying for a job. Thinking all along about what to write today. I put up my status, that told my friends what happen. Pretty much all the responses were, they were not ready for your talents, or that was not your right job. So, I was getting ready this morning, eating my breakfast, I put the telli on. Evan almighty, was on here is the part that I watched, Evan is with g-d (Morgan Freeman) and Evan is telling g-d that he is not ready to do the ark, because he has to get settled into his new house. G-d's response...LAUGHTER!!! Lots and lots of it. When the call came in and I hung up, I thought about that. We all make plans and g-d laughs.
During my interviewing process I was asked several different questions, like "where do you see yourself in a year or five years?" or "what kind of cook are you?" I have had some time to think those answers over and I know what I want, and what kind of cook I am! I was also asked why I wanted to apply for the chef de cuisine? I was after all an Executive Chef. My response was simple, "I love to cook, I do not need a title." And that is where I am kids. I feel like I have no purpose now, no job to me equals no purpose. So, what do I want from a year or five years, a kitchen where I can invent, where I can create dishes that people are blow away...My desire is to have a purpose in life. Of course I want money to live on, but to do the thing I love is what I want more than cooking itself!
So, where to go from here? Where ever the wind takes me! I have to take some time to get over what happen today. It was shocking to say the least. I thought I had it! I thought the job was mine, never thought for a moment that I was not going to get the chance to cook for the corporate chef. But that is what happened, I didn't get my chance. That stings no matter how you look at the glass. Tomorrow is a new day and that is how I am going to get through this.
I thought about writing a book for people, no check that, chefs in training. Like a book that someone who is going through culinary school or starting out in this field, to give some reason behind why they chose this path. As I said in the beginning, I have my vice, vodka, maybe they had to much before they made the choice to do this line of work. I have never doubted why I do this! NEVER! I love food, I live to eat and not eat to live. There is nothing more satisfying than seeing your food go out and then come back gone, nothing. I mean, there is some chefs that have written books that glorify what it is about being a chef! I have seen chefs called pirates and rock stars. I have to say we are all insane in some way another. I have never done any drug that is stronger than weed! Nothing more than that. I have seen guys and gals that have done coke (not the drink), meth, X, among other drugs. I guess we, people in this field think we are rock stars in a way. I am divorced, because my ex could not take my work hours, so she said. But that is a whole other story. I have always searched for a balance in working in the industry and my personnel life. Sorry, kids no answer kids, still searching for it. Well, maybe I will write a "Pep" book for those crazy people that want to join the ranks of all these different chefs. Remember not all chefs are famous chefs. If I had a book that would describe the "Shit" we have to go through to become a great chef, that might help me out at least. There was a book when I went through the hazing that I went through, so maybe that is where I should go next. Whatever it is to help someone else out, is what I desire now. Look for that in the future kids, I will start soon, just got to finish this drink...Happy cooking
Cheffrey
Tuesday, July 19, 2011
3c reflections
You know it is funny, how life works. You have one door closes and another one opens. I have heard from so many people, "with your talent, and who you have worked for you find a job so quick!" Here is the problem I see though, I have not been the most stable of employees. I have either let my pride, money, or loss of my job hamper my resume. One of the questions that the task force chef asked me was that " you sure haven't stayed in a position for a time, you have jumped from one place to another", my response was, one that was politically correct, "well, the country club was a constant fight between corporate and the membership, I have to much pride to serve inferior product to any guest!". Is it really a resume that gets you a job? How many of you know your job, know the in's and out's but you don't get that opportunity to sit in front of the person who says nah or yea? I walk into food service places and notice things right off the bat, walk into a local Starbucks and notice 5 light bulbs out, notice an employee without hair restraint behind the counter, improper sanitation practices as well. I know I drive people crazy with pointing out all of these things, but it is my blood, it is me, it is who I am. This is not my career, it is my life, I only want o e thing, to cook. I want to be the best that I can be, no one else has to tell me (don't get me wrong, it is great to see your name in the paper or magazine) that I am great at what I do. It comes down to how many seats can I fill in the restaurant? How many times can I flip (table turns) the dining room? A restaurants true worth is the staff and how well it works together. It is the first impression that the guest sees. Who is this person? Usually, a very young inexperienced girl. Don't get me wrong but there is a position that's good for that person, but not in my restaurant. The host or hostess is the tempo or heartbeat of the restaurant. If they do not know how to sit the dining room, there goes the kitchen, down in a blaze and not of glory! If you flat seat a restaurant and your kitchen is designed along with th menu to handle 40 covers max, your dining room holds let's say 300, and they sit more than the 40! You see the math, it's like a suicide, instant death. I do not care how good your kitchen is you are going down, point said!
I feel like a race car drive, waiting for that green light so I can race off to the finish! I just want to work, and working for me is not working at all it is my hobby, my true love, my passion! I truly do feel so alive when I cook! I have some that have watched me cook and have told me that it is truly amazing watching how things come together. I have, on several occasions have had that pure uforic moment, like in Caddyshack! That perfect golf swing, you swing and just know as soon as you make contact! Do not ask me why I just to golf I have no idea why. Most of the people I have met in the industry, have fallen into because they needed money, or the life style that it let's one have. As with other chefs that have written about this field, the "pirate" like appeal that this industry has can consume people. I have worked with people that have had "meth" problems, cocaine problems, drinking issues or they know nothing else to do with their lives. They have just done this for so long they no nothing else. They're a select few that "make it" in this industry, truly a select few. This occupation, has the highest divorce, drug addiction, alcohol abuse and suicide rates. There are only a couple of other occupations that can say that, police and denist. I have my own stories that I have done, but that is not for here. I have never been addicted to drugs nor have I really experimented with them as well. I do not have a drinking problem, nor have I had suicidal thoughts. The only thing I have on that is divorce. And it was the best thing to happen to me. Not because I dislike my ex, it is because I have grown so much since then, both as a man and as a cook. I remember one thing my ex told me, she said as we signed the paper "now, you can travel and become a better chef, you do not have me to tie you down anymore!" Like I said at the opening line, one door closes and another one opens, how that rings so clearly now. We all plan our future and g-d laughs. There is a reason why things happen, we just do not know at that time why! We sit a try to wonder why it happened or try to figure out the why, and all the time we do that, we loose out! We loose out on what it is right in front of us. This time that I have been off has been emotional at best. Trying to keep my head up, trying to remain positive! Trying to find out the why, but I realize that I was burning myself out, slowly killing myself at work. Now, I get to work on my blog, work on receipes, see family, read or just do absolutely nothing at all.
I have been refreshing my culinary knowledge, you just never know when I friend is going to call you for a life line on a game show right? I keep asking myself, how many cooking techniques are there? What are the mother sauces? What is a basic pasta dough recipe? Is it that I do not know or remember? No, it is the fact that we do not use these things in our every day cooking. Like cooking techniques how many different ones are there, look it up on google and see how many different ones you get. But, here goes, dry heat like roasting broiling or sautéing; moist heat, like braising, steaming or poaching. It then can be broken-down into slower sub categories as well, like pan searing, deep fat frying, or sous vide (don't even get me started on that one), infrared cooking, induction, grilling, smoking. Well, is your head spinning yet, cause, mine is. Think about this, as a chef we need to know what cut of meat is used in what cooking method. What cooking method is the best to cook, ball tips, or flank steak or top round. What are primortal and sub primortal cuts. We need to learn the new ways that the butchers are cutting steaks, like prime rib fillets, that is a prime rib or rib eye that is cut into a circle to look like a fillet. The price, and it is so funny to hear the salesman say, oh it's not bad. My response is, what's not bad, he says $32 a pound! Hmmm, wonder what he is smoking. It seems horrible, that price not what I said back, but here is what we have to do as chefs. We have to breakdown the cost, if you serve an eight ounce portion, that's $18 on the plate! Mind you that is it, no potato, no garnish no side, no cost include for that "free" salad or how about that bread and butter. As in dragnet, just the facts! A restaurant cannot charge a huge mark up. I have a friend that sells ties and he told me his mark up, I also have a cousin that cuts shoes for a major shoe seller and he told me his mark up. You would be amazed at what the mark up is in a restaurant. The profit they say, those experts, say if a restaurant is taking between 5 to 10 percent you are doing well. Think about that for second, 5 to 10 percent. If your sales are let's say your sales are a million five, what do you think your take is? Not much at all. You have so many costs that influence that bottom line number. You have fixed cost and adjustable cost or controllable costs. Fixed costs are insurance, business licenese, electric, rent, salaried employees, water, sewage, garbage, grease trap removal, sales tax(not as much, it may go up or down but you still need to pay), payroll taxes, benefits (if you offer them), payroll costs if you have a company do them and the list goes on. Controllable cost, labor and food, done end of story that's it, well maybe advertising! Most owners stop advertising because they think they are saving money, but if your guests do not know you are there then how do you pay all thatvother stuff. Oh is my head just spinning about all of these things, why do I worry, this is how a chef keeps his job! It is not just about cooking and creating. It's about controlling your costs, all that are involved. When the profit is only between 5 to 10 percent then there is little margin for error. Order to much of oil, then it sits on your shelf collecting dust as well as tie your money up for use somewhere else. Oh, and lets not forget about maintaining your equipment, repair costs are HUGE! Companies that come to you to fix your broken fryer ot oven don't charge you for the parts and labor, they tact on the travel time to get to you as well, it robbery at it's best!
With me, I treat every restaurant like it is my own. I have to, my reputation depends on it. Here, the next job that comes, I have now had a month or so to grow, to make the choice of what chef to be. Who am I, what kind of chef do I want to be? How to motivate my next team? How to get the best price, the best quality of the supplies? How will I treat my team? I have been in a position of management for more then seventeen years now, but I still think, how can I improve? Where do I need to improve? I am constantly thinking about becoming better, better as a person and as a chef. I miss my old team, they were a great group of people. I hope I touched there lives with knowledge, passion for food, humor and respect. I just know that I need to keep evolving, I need to keep pushing myself to reach what I think is perfection. I know this, there will be no hazing in my new kitchen. Everyone, including myself will treat everyone with respect! Those that know me, know that is going to be my biggest task for me. I have no filter, I say what I want to say when o think it. How can you develop a team, if you make fun of them? I have, for the most part, kept my cool in the heat of battle. I do not yell or scream at my cooks. They only concentrate on what you yelled at them, not what you were saying, and that does not help. Lead by example, no cursing either which, again, for those that know me will be a HUGE task, but I have to. During service, it is all about service, no bs, no "hey what are you doing after your shift" when we are 8 or so tickets deep! During service it is all about fire table....picking up....walking in....and the only thing heard back from the line, heard! It has to run like that, it is all about consistency, timing and respect. There is a time and a place to have fun, during prep and that's about it. Our business is 99 % preparation and 1% perspiration, you don't finish the first you end up with the latter of the two. It is a tough business, and I only want to go into "battle" with those who are serious about their jobs! Those that just don't join the ranks because it is easy money for college or so. Not saying that is a bad thing, but I am lifer, and I want lifers next to me! It makes your job that more easier to do! I spend a lot of time with my staff, they become my family, funny how a team becomes a family, but that is what happens. When someone is "off" we help them our, that's what we do. At least that is who I am! It is not wither or not I get a job, it is a matter of when I get the job! I am ready, ready to make a name for myself, and have that crew behind me to help me achieve that ultimate goal. Watch and see, it is about to happen, I can smell it!
Live to eat
Cheffrey
I feel like a race car drive, waiting for that green light so I can race off to the finish! I just want to work, and working for me is not working at all it is my hobby, my true love, my passion! I truly do feel so alive when I cook! I have some that have watched me cook and have told me that it is truly amazing watching how things come together. I have, on several occasions have had that pure uforic moment, like in Caddyshack! That perfect golf swing, you swing and just know as soon as you make contact! Do not ask me why I just to golf I have no idea why. Most of the people I have met in the industry, have fallen into because they needed money, or the life style that it let's one have. As with other chefs that have written about this field, the "pirate" like appeal that this industry has can consume people. I have worked with people that have had "meth" problems, cocaine problems, drinking issues or they know nothing else to do with their lives. They have just done this for so long they no nothing else. They're a select few that "make it" in this industry, truly a select few. This occupation, has the highest divorce, drug addiction, alcohol abuse and suicide rates. There are only a couple of other occupations that can say that, police and denist. I have my own stories that I have done, but that is not for here. I have never been addicted to drugs nor have I really experimented with them as well. I do not have a drinking problem, nor have I had suicidal thoughts. The only thing I have on that is divorce. And it was the best thing to happen to me. Not because I dislike my ex, it is because I have grown so much since then, both as a man and as a cook. I remember one thing my ex told me, she said as we signed the paper "now, you can travel and become a better chef, you do not have me to tie you down anymore!" Like I said at the opening line, one door closes and another one opens, how that rings so clearly now. We all plan our future and g-d laughs. There is a reason why things happen, we just do not know at that time why! We sit a try to wonder why it happened or try to figure out the why, and all the time we do that, we loose out! We loose out on what it is right in front of us. This time that I have been off has been emotional at best. Trying to keep my head up, trying to remain positive! Trying to find out the why, but I realize that I was burning myself out, slowly killing myself at work. Now, I get to work on my blog, work on receipes, see family, read or just do absolutely nothing at all.
I have been refreshing my culinary knowledge, you just never know when I friend is going to call you for a life line on a game show right? I keep asking myself, how many cooking techniques are there? What are the mother sauces? What is a basic pasta dough recipe? Is it that I do not know or remember? No, it is the fact that we do not use these things in our every day cooking. Like cooking techniques how many different ones are there, look it up on google and see how many different ones you get. But, here goes, dry heat like roasting broiling or sautéing; moist heat, like braising, steaming or poaching. It then can be broken-down into slower sub categories as well, like pan searing, deep fat frying, or sous vide (don't even get me started on that one), infrared cooking, induction, grilling, smoking. Well, is your head spinning yet, cause, mine is. Think about this, as a chef we need to know what cut of meat is used in what cooking method. What cooking method is the best to cook, ball tips, or flank steak or top round. What are primortal and sub primortal cuts. We need to learn the new ways that the butchers are cutting steaks, like prime rib fillets, that is a prime rib or rib eye that is cut into a circle to look like a fillet. The price, and it is so funny to hear the salesman say, oh it's not bad. My response is, what's not bad, he says $32 a pound! Hmmm, wonder what he is smoking. It seems horrible, that price not what I said back, but here is what we have to do as chefs. We have to breakdown the cost, if you serve an eight ounce portion, that's $18 on the plate! Mind you that is it, no potato, no garnish no side, no cost include for that "free" salad or how about that bread and butter. As in dragnet, just the facts! A restaurant cannot charge a huge mark up. I have a friend that sells ties and he told me his mark up, I also have a cousin that cuts shoes for a major shoe seller and he told me his mark up. You would be amazed at what the mark up is in a restaurant. The profit they say, those experts, say if a restaurant is taking between 5 to 10 percent you are doing well. Think about that for second, 5 to 10 percent. If your sales are let's say your sales are a million five, what do you think your take is? Not much at all. You have so many costs that influence that bottom line number. You have fixed cost and adjustable cost or controllable costs. Fixed costs are insurance, business licenese, electric, rent, salaried employees, water, sewage, garbage, grease trap removal, sales tax(not as much, it may go up or down but you still need to pay), payroll taxes, benefits (if you offer them), payroll costs if you have a company do them and the list goes on. Controllable cost, labor and food, done end of story that's it, well maybe advertising! Most owners stop advertising because they think they are saving money, but if your guests do not know you are there then how do you pay all thatvother stuff. Oh is my head just spinning about all of these things, why do I worry, this is how a chef keeps his job! It is not just about cooking and creating. It's about controlling your costs, all that are involved. When the profit is only between 5 to 10 percent then there is little margin for error. Order to much of oil, then it sits on your shelf collecting dust as well as tie your money up for use somewhere else. Oh, and lets not forget about maintaining your equipment, repair costs are HUGE! Companies that come to you to fix your broken fryer ot oven don't charge you for the parts and labor, they tact on the travel time to get to you as well, it robbery at it's best!
With me, I treat every restaurant like it is my own. I have to, my reputation depends on it. Here, the next job that comes, I have now had a month or so to grow, to make the choice of what chef to be. Who am I, what kind of chef do I want to be? How to motivate my next team? How to get the best price, the best quality of the supplies? How will I treat my team? I have been in a position of management for more then seventeen years now, but I still think, how can I improve? Where do I need to improve? I am constantly thinking about becoming better, better as a person and as a chef. I miss my old team, they were a great group of people. I hope I touched there lives with knowledge, passion for food, humor and respect. I just know that I need to keep evolving, I need to keep pushing myself to reach what I think is perfection. I know this, there will be no hazing in my new kitchen. Everyone, including myself will treat everyone with respect! Those that know me, know that is going to be my biggest task for me. I have no filter, I say what I want to say when o think it. How can you develop a team, if you make fun of them? I have, for the most part, kept my cool in the heat of battle. I do not yell or scream at my cooks. They only concentrate on what you yelled at them, not what you were saying, and that does not help. Lead by example, no cursing either which, again, for those that know me will be a HUGE task, but I have to. During service, it is all about service, no bs, no "hey what are you doing after your shift" when we are 8 or so tickets deep! During service it is all about fire table....picking up....walking in....and the only thing heard back from the line, heard! It has to run like that, it is all about consistency, timing and respect. There is a time and a place to have fun, during prep and that's about it. Our business is 99 % preparation and 1% perspiration, you don't finish the first you end up with the latter of the two. It is a tough business, and I only want to go into "battle" with those who are serious about their jobs! Those that just don't join the ranks because it is easy money for college or so. Not saying that is a bad thing, but I am lifer, and I want lifers next to me! It makes your job that more easier to do! I spend a lot of time with my staff, they become my family, funny how a team becomes a family, but that is what happens. When someone is "off" we help them our, that's what we do. At least that is who I am! It is not wither or not I get a job, it is a matter of when I get the job! I am ready, ready to make a name for myself, and have that crew behind me to help me achieve that ultimate goal. Watch and see, it is about to happen, I can smell it!
Live to eat
Cheffrey
Tuesday, July 12, 2011
3b
Some of you know that my culinary journey began many many many years ago. Here is the story, I was reading my parents, my mothers specifically family circle magazine ( I know you grammar nazi's are saying that should have been quotes, it a name of a magazine) that's why this is my blog and not yours! I have been working since I was 12, always in some way in the food industry, accept when my ex-wife talked me into getting my real estate license and to sell time share. We had friends that were involved in it and they were (past tense) making a killing. It was a way for me to make money to open my own restaurant. Why did I stop you might asked, not because I didn't make good money, it was because of a little thing called 9/11. I got back into the biz very very quickly, and I have never ever looked back.
I have been reading a new book that has really put the question to me lately, what kind of chef am I? One of the world's greatest chefs has put some thought processes into my brain. In his new book, the author goes through what these stagiaites go through. For 6 months they give up or scrafice a lot to be with him. One of the first questions the author asks is, what is it with people becoming a chef? She, the author, wants to know why people become chef's and why they put themselves through the hell to work for this great chef. That is asked within the first couple of pages of the book. So, it made me think, why did I become a chef? Was it because I was into S and M? I have seen the movie Julie and Julia good flick as far as someone tracing the footsteps of the woman who helped jet the culinary field to what we have today. Or all the different TV shows that are on all these stations. It makes me wonder are all chef's egocentric assholes? That we all think that our shit doesn't stink, that were above others? I thought for a brief second, let's do it, go to Spain and work for this chef, and as I was reading, there it was in black and white! The question was asked, how do you fill the 32 positions for the stagiaites? The chef de cuisine answered the author, there is no rhyme or reason to the method "but I cannot see a forty year old doing this", wow really why not. They have been through a lot. I mean look at Thomas Keller, he started out late in life and look at him. I have not worked for some of the chefs these people worked for, but the desire I have for the art of cooking, and yes I said the art in cooking cannot be tamed by my age. I am still a kid at heart that loves to play with his food. I had an interview over the phone and the interviewer asked me what I love about the industry, I think I talked about 20 minutes about that one. There is nothing more rewarding then to see your plate go out and it come back empty( funny that is still not satisfying for me, I ask the question, was there not enough food on the plate) and you ask the guest did you have everything you need. The responses, those are what do it for me, like, "oh when I was here and I was with my grandchildren or there with my late husband or, you get the point. For me food invokes memories, there is nothing more powerful or rewarding! Growing up, it was my mother, who worked 5 days a week and made sure that we ate a home cooked meal. There was only one night a week that was dining night. Every Sunday was family night, both sets of grandparents came over to eat. Always a home cooked meal. Not that I do not have any kids but when I do, how the hell am I going to top the marvel? This day and age that we are all so use to pre fabbed frozen shit, or boxed shit! Think about how much money it costs to eat healthy rather then eating shit? What is the time difference to cook either or? Ah there in lyes the real question, time. Getting back to the stagiaites, and all their sacrifices, some gave up positions at great kitchens just to work with this chef. He only has his restaurant open 6 months a year and for the last 5 years he has been voted the best chef in the world for his cuisine. Anyone that you mention his name knows this man. He has been time's man of the year, you will never see him on "Top Chef" or " Iron Chef" why would you, he's number one. Every chef tries to be him, well not me, some traits I want to strive to be like him but totally like him,no. I would love to be in his kitchen to learn, to experience real food. I would sacrifice, no pay for 6 months, live in a cramped apartment in another country just to learn. Hell, there is an Indian restaurant, that when I win lotto, I want to go to the owner and ask him not to pay me so I can learn how to cook Indain food. Say what you will about Indian cuisine, but they know how to season their food!
A fellow chef asked me back in 1997 what the next big fad in food was, and without hesitation I replied "Pan Asian infusion" if you ask me now, latintino Indian infusions. Not together but that's next, at least I think. On my interview I stated that with the public becoming more intelligent about food it is harder for the chefs to come up with mind blowing foods! The bar has been set higher and as chefs how do we push our staff and ourselves to get there? I refer back to the book I am reading, the level that this chef goes to is not labor effective at first, but later obviously he is doing it. 32 cooks every service and he is only open 6 months out of the year. He has very few chefs that have stayed with him, I call them the core of his operation. I mean, every year 3000, yes 3000 people apply to be stagiaites, only 32 get in. That helps with labor costs, but what about me and my next staff. I am at the part in the book that they are talking about how they strive for perfection. What they do to help them get there, they use tape measure, clay forms and other tools. They sort pounds and pounds of galic into sizes, they squeeze olives, past through 50 hands to obtain the juice for a certain drink for all their guests. Everything has to be cut a certain way, to look a certain way and presented in a certain way. How do I accomplish this in my new kitchen? In his kitchen there is no back talk, there is no hazing, in fact the stagiaites have to clean rocks that are outside the restaurant and put them back in an organized fashion. Every step that this chef has done is to help execute the food out of his kitchen. I love the way his kitchen runs! No bullshit, no back talk, no general abuse to the cooks or the cooks abusing each other. When asked why, his response was, "we are a team, and that is what teams do"! What a concept! Back in my old days, it was common place to have knives, pots and pans thrown at you, why, the chef was drunk or he felt like it.
I have grown in my mannerisms, I think before I react. Not saying that I have lost it a couple of times, I am human, please. It is difficult to keep your eye on your food, marketing, doing invoices, watching food cost, dealing with vendors, dealing with your cooks fighting, your boss on your ass, the servers and lastly the guest. It is one of the most well choreographed dances that I have ever seen! I have seen some succeed and others fail horribly! So, here is where I am at, I am just a caterpillar, about to morph into the butterfly. There is so much for me to learn and do. I have to keep my mind open and learn as well as mentor up and coming chefs. I have to look for my right and left hand people to work for me. People that have my back no matter what goes on. They have to make the kitchen run the same if not better when I am not there. I have to instill the art of what my food is. I need to "brand" my food and I need their help in doing so. I have to push myself to learn new things and experiment with things I already know. I have to keep pushing myself to think outside the box. I still have to find that balance between personal and business. I have to find that harmony within my own life, that will make me the best chef that I can be. I cannot settle for anything less then my vision of perfection. There really is no way to find absolute perfection, that would just make one of those tying the arms behind the back jackets come into play! But it has to be my vision of perfection. One fault I can say about the resort, I was unable to spec out all the dishes with photos making it consisdent every time. I have grown form that place, only to be better and to get better! I have achieved a goal of mine, run multiple outlets and I did. I ran great food cost numbers, my labor was always an issue but that is because the way in which the hotel was design. It was also the way in management wanted it run. I followed what was instructed of me, I asked when I thought it was not proper and was told it was okay. I do not use that as excuses, there are none at all. It was all a learning experience. I met some great people and worked with some awesome people as well. It was neat to hear my cooks talk about me and what kind of person I was to work for. Like I have stated before it was like I was dead and they gave me a eulogy, how many can say that! So, now the journey is to find me, find me a new kitche to experiment to put out my food, to become who I am suppose to become! A great chef! What lies ahead is only for me to figure out, the road ahead will be fun, join me in my new adventure!
Good cooking
Cheffrey
I have been reading a new book that has really put the question to me lately, what kind of chef am I? One of the world's greatest chefs has put some thought processes into my brain. In his new book, the author goes through what these stagiaites go through. For 6 months they give up or scrafice a lot to be with him. One of the first questions the author asks is, what is it with people becoming a chef? She, the author, wants to know why people become chef's and why they put themselves through the hell to work for this great chef. That is asked within the first couple of pages of the book. So, it made me think, why did I become a chef? Was it because I was into S and M? I have seen the movie Julie and Julia good flick as far as someone tracing the footsteps of the woman who helped jet the culinary field to what we have today. Or all the different TV shows that are on all these stations. It makes me wonder are all chef's egocentric assholes? That we all think that our shit doesn't stink, that were above others? I thought for a brief second, let's do it, go to Spain and work for this chef, and as I was reading, there it was in black and white! The question was asked, how do you fill the 32 positions for the stagiaites? The chef de cuisine answered the author, there is no rhyme or reason to the method "but I cannot see a forty year old doing this", wow really why not. They have been through a lot. I mean look at Thomas Keller, he started out late in life and look at him. I have not worked for some of the chefs these people worked for, but the desire I have for the art of cooking, and yes I said the art in cooking cannot be tamed by my age. I am still a kid at heart that loves to play with his food. I had an interview over the phone and the interviewer asked me what I love about the industry, I think I talked about 20 minutes about that one. There is nothing more rewarding then to see your plate go out and it come back empty( funny that is still not satisfying for me, I ask the question, was there not enough food on the plate) and you ask the guest did you have everything you need. The responses, those are what do it for me, like, "oh when I was here and I was with my grandchildren or there with my late husband or, you get the point. For me food invokes memories, there is nothing more powerful or rewarding! Growing up, it was my mother, who worked 5 days a week and made sure that we ate a home cooked meal. There was only one night a week that was dining night. Every Sunday was family night, both sets of grandparents came over to eat. Always a home cooked meal. Not that I do not have any kids but when I do, how the hell am I going to top the marvel? This day and age that we are all so use to pre fabbed frozen shit, or boxed shit! Think about how much money it costs to eat healthy rather then eating shit? What is the time difference to cook either or? Ah there in lyes the real question, time. Getting back to the stagiaites, and all their sacrifices, some gave up positions at great kitchens just to work with this chef. He only has his restaurant open 6 months a year and for the last 5 years he has been voted the best chef in the world for his cuisine. Anyone that you mention his name knows this man. He has been time's man of the year, you will never see him on "Top Chef" or " Iron Chef" why would you, he's number one. Every chef tries to be him, well not me, some traits I want to strive to be like him but totally like him,no. I would love to be in his kitchen to learn, to experience real food. I would sacrifice, no pay for 6 months, live in a cramped apartment in another country just to learn. Hell, there is an Indian restaurant, that when I win lotto, I want to go to the owner and ask him not to pay me so I can learn how to cook Indain food. Say what you will about Indian cuisine, but they know how to season their food!
A fellow chef asked me back in 1997 what the next big fad in food was, and without hesitation I replied "Pan Asian infusion" if you ask me now, latintino Indian infusions. Not together but that's next, at least I think. On my interview I stated that with the public becoming more intelligent about food it is harder for the chefs to come up with mind blowing foods! The bar has been set higher and as chefs how do we push our staff and ourselves to get there? I refer back to the book I am reading, the level that this chef goes to is not labor effective at first, but later obviously he is doing it. 32 cooks every service and he is only open 6 months out of the year. He has very few chefs that have stayed with him, I call them the core of his operation. I mean, every year 3000, yes 3000 people apply to be stagiaites, only 32 get in. That helps with labor costs, but what about me and my next staff. I am at the part in the book that they are talking about how they strive for perfection. What they do to help them get there, they use tape measure, clay forms and other tools. They sort pounds and pounds of galic into sizes, they squeeze olives, past through 50 hands to obtain the juice for a certain drink for all their guests. Everything has to be cut a certain way, to look a certain way and presented in a certain way. How do I accomplish this in my new kitchen? In his kitchen there is no back talk, there is no hazing, in fact the stagiaites have to clean rocks that are outside the restaurant and put them back in an organized fashion. Every step that this chef has done is to help execute the food out of his kitchen. I love the way his kitchen runs! No bullshit, no back talk, no general abuse to the cooks or the cooks abusing each other. When asked why, his response was, "we are a team, and that is what teams do"! What a concept! Back in my old days, it was common place to have knives, pots and pans thrown at you, why, the chef was drunk or he felt like it.
I have grown in my mannerisms, I think before I react. Not saying that I have lost it a couple of times, I am human, please. It is difficult to keep your eye on your food, marketing, doing invoices, watching food cost, dealing with vendors, dealing with your cooks fighting, your boss on your ass, the servers and lastly the guest. It is one of the most well choreographed dances that I have ever seen! I have seen some succeed and others fail horribly! So, here is where I am at, I am just a caterpillar, about to morph into the butterfly. There is so much for me to learn and do. I have to keep my mind open and learn as well as mentor up and coming chefs. I have to look for my right and left hand people to work for me. People that have my back no matter what goes on. They have to make the kitchen run the same if not better when I am not there. I have to instill the art of what my food is. I need to "brand" my food and I need their help in doing so. I have to push myself to learn new things and experiment with things I already know. I have to keep pushing myself to think outside the box. I still have to find that balance between personal and business. I have to find that harmony within my own life, that will make me the best chef that I can be. I cannot settle for anything less then my vision of perfection. There really is no way to find absolute perfection, that would just make one of those tying the arms behind the back jackets come into play! But it has to be my vision of perfection. One fault I can say about the resort, I was unable to spec out all the dishes with photos making it consisdent every time. I have grown form that place, only to be better and to get better! I have achieved a goal of mine, run multiple outlets and I did. I ran great food cost numbers, my labor was always an issue but that is because the way in which the hotel was design. It was also the way in management wanted it run. I followed what was instructed of me, I asked when I thought it was not proper and was told it was okay. I do not use that as excuses, there are none at all. It was all a learning experience. I met some great people and worked with some awesome people as well. It was neat to hear my cooks talk about me and what kind of person I was to work for. Like I have stated before it was like I was dead and they gave me a eulogy, how many can say that! So, now the journey is to find me, find me a new kitche to experiment to put out my food, to become who I am suppose to become! A great chef! What lies ahead is only for me to figure out, the road ahead will be fun, join me in my new adventure!
Good cooking
Cheffrey
Tuesday, July 5, 2011
3-a
Wow, it has been a wild and crazy ride since the last post. It has been a year. What to tell you all (the three followers that I have). Well, I became the Executive Chef at the Marriott Singer Island. I worked there as the Executive Chef from August until June 14th of this year. That's right of this year. "What happened", well ..it happens...It was a shock when they first told me that my position was eliminated! I was literally moved to tears. I was heart broken, I was beside myself. It was like the doctors just told me that I had only months to live. I have gone through a lot of emotions to say the least. One emotion that has stayed with me through and through "something bigger and better to come!" So, what have I been doing with myself, hmmmmm plenty of reading and sending out resumes. Lots and lots of resumes, my goodness I am waiting for when I hit submit a whole bunch of sirens and balloons to shoot out from my computer and I am whisked off to Disney World for being the one millionth resume. Other than sending out resumes, I have been reading still. A lot more then usual. I have been gearing up for tastings if they ever come about. I have been pushing myself to become better at Excel, food costing, labor porforams and cooking in general. Just like last posts, making myself a better chef.
It is very hard lately to remain positive, when you send out so many resumes and hear nothing back. Even recruiters have not called me back, but it is the down time in the biz. I keep thinking about someone very close to me. What this person has had to endure? What they have lost? What might the future hold for them? I am humbled by what they are going through. I sit and wonder what I would do if that were me. I have gained and lost time and time again in my life, if you do not believe me scroll down and look for yourself what I have gone through. But, I now realize, without a job you start to feel like there is no meaning to your life. This same person said once (and they are not at all known for being quotable) "I do not mind paying taxes, it means you are making money!" How profound those words hit me now. To not have a job is like you are inadequate, you do not give to the community as a whole. You do not have money to buy things which would be taxed and that would go to the county and state to pay for, okay enough with the Economics class, you get my point. It is so easy for we; as humans, to fester in our own poop (trying to curb my use of the bad language). I do not know if this person will ever see this post, maybe unless I read it to them or tell them to come here to read it. But I know what you are going through, maybe not to the full extent but I realize what you are going through. Just know that being angry is just an emotion, you have to move on through all the stages of the death of your job. Denial, anger, bargaining, depression and lastly acceptance. I can tell you that I am not looking forward to collecting unemployment, it will be the first time I have ever had to. I have been to the point that I have had no money in my pocket waiting for my paycheck and driving on E...I vowed never to let that happen to me again. But I am scared, honestly, scared because I gave my heart, blood (went to the hospital twice at the hotel once carried out), sweat (yes we all know that I am a sweater family trait thank you papa) tears for that place. I ended up working 14 to 15 hours a day running banquets, 1 outlet that served breakfast and lunch another one that did just lunch, opened a pizzeria in a matter of a week, room service and the associate kitchen as well. I did all that with just (one hellva Sous chef)another chef. But, I realize now, I have to be who I am and no one can take that away from me. You know who I am talking to right now, just because you have no job, and you are going through what you are going through, you are still you! Under all that, you are you! You have mention to me "oh, this person wow they have really turned out to be such a sweetheart!" Wonder what they think of you! Not, to be mean in any way or disrespectful, but negativity is not your strongest trait.
Yes, I was dealt one shitty (out the door with watching my typing) ass hand! I know that. But it is because I am no where near where I am supposed to be at. It is like with any relationship that we have and lose, we have to walk away with an open heart. How can I get another job if I am negative? Who the hell would want to be around me if all I am is negative? We all have choices no matter what!!!!I have been told for years, that I will be the same as my father was to me as his was to him and so on. I have always said back, Ted Bundy's parents didn't kill people or teach him how to. When I heard that I would be the same as my father, I thought, I am my own person I can either follow what he did or not, but the choice is up to me. I am not saying my father was horrible believe you me he is my number one fan, trust me. He is also my worst critic behind myself. Yes, it is hard to remain positive when you gave so much and then you have only one year on your resume so who is going to look at someone that jumps from one to another; to that I say, YOUR LOSS! I got the hotel from here to over here, the next chef has a great staff to guide and I know with the changes taking place there it will get to where it needs to get to. It just sucks on how it happened. I beg of you (again you know who I am talking to) seek to change the vision that you see in front of you. It is only you that can change the way in which you see the world around you. Every morning when you get up, ask yourself, I chose to be positive or negative this morning? If more of us as a whole did that, what kind of place would this be? You are not only hurting yourself, more importantly you are destroying relationships around you. Open your heart and mind to switch the way you see yourself and let others help you get there. What has happened to you sucks just as much or if not more than happened to me, but be the bigger person and turn the negative into the positive that it is. Remember the beginning of this blog, it was like the doctors told me I had months to live, it was my wake up call to slow down, watch the flowers grow, or the wind. Yes, I said wind, I marvel at what is around me now. How much time do you get to spend with loved ones? When we worked like I worked not much, if not at all. Take everything day by day, and know that I am hear for you as well.
What's next for me,well, I am still working on the TV show idea and I know that it will be a hit. Maybe that's what is next for me, who knows. Reading, imaginating, inventing, creating that is what is next for me. I have started to blog more on Cheffrey's page on facebook so that will continue, and this will continue as well. I have to, only having three followers is not me at all, after all I am Cheffrey. Until next time think outside the box and what happens is a learning experience. Take every day as if it was your last, how much more would you get out of your day if you did just that. Sorry, not much about food mostly about reflection and trying to help out someone very close to me.....
Cheffrey
It is very hard lately to remain positive, when you send out so many resumes and hear nothing back. Even recruiters have not called me back, but it is the down time in the biz. I keep thinking about someone very close to me. What this person has had to endure? What they have lost? What might the future hold for them? I am humbled by what they are going through. I sit and wonder what I would do if that were me. I have gained and lost time and time again in my life, if you do not believe me scroll down and look for yourself what I have gone through. But, I now realize, without a job you start to feel like there is no meaning to your life. This same person said once (and they are not at all known for being quotable) "I do not mind paying taxes, it means you are making money!" How profound those words hit me now. To not have a job is like you are inadequate, you do not give to the community as a whole. You do not have money to buy things which would be taxed and that would go to the county and state to pay for, okay enough with the Economics class, you get my point. It is so easy for we; as humans, to fester in our own poop (trying to curb my use of the bad language). I do not know if this person will ever see this post, maybe unless I read it to them or tell them to come here to read it. But I know what you are going through, maybe not to the full extent but I realize what you are going through. Just know that being angry is just an emotion, you have to move on through all the stages of the death of your job. Denial, anger, bargaining, depression and lastly acceptance. I can tell you that I am not looking forward to collecting unemployment, it will be the first time I have ever had to. I have been to the point that I have had no money in my pocket waiting for my paycheck and driving on E...I vowed never to let that happen to me again. But I am scared, honestly, scared because I gave my heart, blood (went to the hospital twice at the hotel once carried out), sweat (yes we all know that I am a sweater family trait thank you papa) tears for that place. I ended up working 14 to 15 hours a day running banquets, 1 outlet that served breakfast and lunch another one that did just lunch, opened a pizzeria in a matter of a week, room service and the associate kitchen as well. I did all that with just (one hellva Sous chef)another chef. But, I realize now, I have to be who I am and no one can take that away from me. You know who I am talking to right now, just because you have no job, and you are going through what you are going through, you are still you! Under all that, you are you! You have mention to me "oh, this person wow they have really turned out to be such a sweetheart!" Wonder what they think of you! Not, to be mean in any way or disrespectful, but negativity is not your strongest trait.
Yes, I was dealt one shitty (out the door with watching my typing) ass hand! I know that. But it is because I am no where near where I am supposed to be at. It is like with any relationship that we have and lose, we have to walk away with an open heart. How can I get another job if I am negative? Who the hell would want to be around me if all I am is negative? We all have choices no matter what!!!!I have been told for years, that I will be the same as my father was to me as his was to him and so on. I have always said back, Ted Bundy's parents didn't kill people or teach him how to. When I heard that I would be the same as my father, I thought, I am my own person I can either follow what he did or not, but the choice is up to me. I am not saying my father was horrible believe you me he is my number one fan, trust me. He is also my worst critic behind myself. Yes, it is hard to remain positive when you gave so much and then you have only one year on your resume so who is going to look at someone that jumps from one to another; to that I say, YOUR LOSS! I got the hotel from here to over here, the next chef has a great staff to guide and I know with the changes taking place there it will get to where it needs to get to. It just sucks on how it happened. I beg of you (again you know who I am talking to) seek to change the vision that you see in front of you. It is only you that can change the way in which you see the world around you. Every morning when you get up, ask yourself, I chose to be positive or negative this morning? If more of us as a whole did that, what kind of place would this be? You are not only hurting yourself, more importantly you are destroying relationships around you. Open your heart and mind to switch the way you see yourself and let others help you get there. What has happened to you sucks just as much or if not more than happened to me, but be the bigger person and turn the negative into the positive that it is. Remember the beginning of this blog, it was like the doctors told me I had months to live, it was my wake up call to slow down, watch the flowers grow, or the wind. Yes, I said wind, I marvel at what is around me now. How much time do you get to spend with loved ones? When we worked like I worked not much, if not at all. Take everything day by day, and know that I am hear for you as well.
What's next for me,well, I am still working on the TV show idea and I know that it will be a hit. Maybe that's what is next for me, who knows. Reading, imaginating, inventing, creating that is what is next for me. I have started to blog more on Cheffrey's page on facebook so that will continue, and this will continue as well. I have to, only having three followers is not me at all, after all I am Cheffrey. Until next time think outside the box and what happens is a learning experience. Take every day as if it was your last, how much more would you get out of your day if you did just that. Sorry, not much about food mostly about reflection and trying to help out someone very close to me.....
Cheffrey
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