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