The Mad Chef of M Street: Reality Bites

Monday, July 7, 2008

Reality Bites

Someone has a case of the Mondays....

In at 10am, out at 11pm, that is my day today. Tomorrow morning will start much the same way. Party of 27 at noon, but since I got here this morning instead of coming in an hour later and depending on someone else for help, it is completely prepped for and ready to go. I already fabricated all of my fish for the morning, made a wild mushroom puree for my soup and, well, it's not 11:30 yet. This coffee really is good in the morning!

Tonight for my special I have some heirloom cauliflower to deal with and some orange roughy. I'm feelin' fruity...that doesn't sound right at all. But anyways I'm thinking of some type of gastrique with fruit tonite.

Next week is the EITM gig and that company picnic I agreed to cater...did I mention I DON'T want to be a caterer? HA, the things I try to do for friends to get my name out there. I thought I took all my licks back in my early days of cooking? I guess it never stops.

On another side note, I caught some of the Food Networks "Next Food Network Star" last night. Man, if you don't know what the plate you are looking at is, lie your fucking ass off and dare someone on camera to challenge you. If you can't sell shit on a plate as a piece of foie gras, you have no right trying to be on that type of show anyways. Just my humble opinion. It's on camera, no audience, no one else is saying you are right or wrong but the person who made it.

Ok, maybe that is a little harsh, but if you are going to be on a show like that you have got to be able to do spur of the moment, off your hip thinking, right? Ugh, why do I let myself watch that shit.

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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.

The Mad Chef of M Street

Monday, July 7, 2008

Reality Bites

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Chef James Chase

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Chef James Chase