The Mad Chef of M Street: Still Really Fucking Hot

Tuesday, June 10, 2008

Still Really Fucking Hot

Posted yesterday but screwed up by The (overheated) Brain:

So my day is going along smoothly for a Monday, almost too smooth. I mean, what would my day be if there wasn't someone to throw a wrench into it to piss me off? Well here it is 5pm and I just found out there is a "pop up" banquet this evening. 15 people and they have a pre-set menu.

Only 2 problems, see I could make this go over smooth and not even flinch at any of this, if I want to be a "yes man." Only fucking problem is my event coordinator is not here and one of our hostesses took it upon her self to organize and set the menu & pricing. Need I say more? No problem, I will go on, but this woman proceeds to put an item on the menu that I do not even have on my menu this evening. She also put on another item that I don't even have enough fish to feed 5 people. FUCKING A! The second item wasn't on the the menu either but was going to be used for my cooks' employee meal for the evening...they aren't too happy at missing out on that meal.

Does my GM step in? No, my AGM, no, my chef is MIA so that just leaves me to figure this shit out. Not only that but she under charged by almost 10% per person for this banquet. Reprimand? Not likely, but she is lucky it's not my name on the door or it might have smacked her tonite on her way out, permanently. What am I going to do?

While I am typing this up my AGM has changed the menu after my insistence at doing so, but there is nothing we can do about the cost, that is already said and done. But you better believe they are getting a menu more suited for their cost! WOO SAH...on with my evening.

I love my job, I love my job, I love my job...

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Chef James Chase

At the age of 12, James Chase heard the call of the culinary arts in the simple form of bacon and eggs. Whether it was for his parents or his friends and their parents, who were happy to have him stay over in order to sample his art, this dish launched him from a curious teenager to a quizzical student, and now, to a chef of the highest quality.

Born and raised in suburban Hyattsville, MD, a stones throw from Washington, DC, James attended high school at the prestigious DeMatha Catholic High School, and found himself in small, local Italian restaurant washing dishes. From the bottom he began his journey to the top. He was accepted into Johnson and Wales University for the culinary arts and began his studies.

Knowing that study without practice was under serving, James sought out employment under Chef Eric Pickens of Classic Catering, and delved deeply into the art and efficiency of catering to large crowds with food of the finest quality. Chef Pickens was impressed with James’ work and dedication and referred James to his friend, 1995 Restaurant Association of Metropolitan Washington’s Chef of the Year Bill Jackson of the Carlysle Grand Café in Arlington, VA.

While still in school, Chef Jackson took James under his wing, and was able to show him the enormous responsibilities of being a modern chef, from managing the multimillion dollar business to perfecting the smallest garnish. Under the tutelage of Chef Jackson, he was able to experience that which he was being taught in culinary school, preparing him for life as a culinary artist.

Soon James moved across the border into Northwest DC to work for former kitchen supervisor at the White House Chef Ron Reda, a favorite of famed Washington Post food critic Tom Sietsema, at Shelley’s West End. As sous chef, James got the opportunity to help develop the menu and manage the kitchen for the first time, learning not only the technical duties of the position, but the ethics that drive him to this day: keeping a clean kitchen, using only the freshest ingredients and leading by example.

James moved on to expand his culinary knowledge by spending time at Zola, the fashionable café beneath Washington’s chic National Spy Museum. Under French-trained Chef Philip Carroll, former executive chef at the famed Cerise at Le Meridian Hotel in Chicago, James got to learn and experience the attention to detail and delicate nature of French cuisine.

Later, James worked at Chef Todd English’s Olives in midtown DC, under one of his most trusted assistants, Steve Maneno. Exploring the roots of Mediterranean cuisine and expanding upon his prior knowledge, James was able to add a new geographical twist to his repertoire while earning the respect and admiration of two of the city’s finest chefs.

That respect came calling when he was asked to join the staff at another of DC’s more prestigious haunts, DC Coast. Known for having the best seafood in town, James was able to learn from the highly rated Chef Jeff Tunks and Chef de Cuisine Andy Brooks. Chef Brooks took James’ cooking to another level, infusing the knowledge and usage of local and simple ingredients to create fresh masterpieces with seasonal variety. James was so well regarded at DC Coast, he was asked to help start Chef Tunks’ fourth DC restaurant, Acadiana.

The Washington Post in April 2007 raved about James’ Wahoo special:

Another night's wahoo -- ah, that daily delivery -- was also served just as requested, one minute on the light side. Topped with a roasted tomato sauce (with a surprise kick of chili) and sided with a slightly sweet gingery polenta, it was one of the nicest and least showy seafood entrees in several months.

James sees food as a personal interaction from chef to diner, and continues to implement his mantra of fresh ingredients presented in an exquisite fashion, simple as his bacon and eggs all those years ago.