The Mad Chef of M Street: High and Dry

Friday, August 1, 2008

High and Dry

Friday...

What a week this has been. Not really over yet but hey, it's Friday and I won't put up any complaints. My chef is still doing inventory and its 4pm. No comment on that one but I will give him some slack.

When he got here at 6am, the dryer that we have upstairs was covered in black smoke and the ceiling above it was, well, toast. When I got here at 1pm, all I saw was the dryer outside in the garbage area. First thought, well it must have been an interesting morning, huh? Walk through the doors and the walls have a smokey haze to them and it smells of toasted wires...uh oh.

Walk downstairs in to the kitchen and all is well, so I barely say any hello's to anyone and avoid my chef to get the scoop from the manager. I am immediately told take a look at our cameras to make sure no one broke in to start the fire. Really? I thought I was the sous chef here not the IT/security guy. More importantly, they think someone may have broken in to use the freakin dryer? Who am I working for again? Thank goodness these people don't know who I am because I would make this idea the joke of the town.

Anyways, long and short of it, the dryer lit up like a candle around 2:45am. It couldn't have been on or the breaker next to it would have shut it off automatically. Poltergeist?? I knew there was something wrong with this place, dammit....

On to my day. I have less then 2 hours to fabricate fish, update the menu, and make a special. Have a great weekend!!! Oh yeah, one more day left in the week for me!!! Tonite I am going to make a vanilla balsamic reduction, a black bean relish with roasted corn and several fresh herbs and peppers, onions, etc.

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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

Friday, August 1, 2008

High and Dry

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Chef James Chase

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